Rosca de Reyes Recipe - NYT Cooking

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For many Mexicans and Mexican Americans celebrating Epiphany on January 6, Three Kings Day begins by picking up a rosca de reyes from a local bakery and enjoying the sweet, ring-shaped bread with family members This traditional recipe comes from La Monarca Bakery in Los Angeles, which sells at least 5,000 of these festive desserts every year The bread’s design is symbolic: The circular form represents eternal love from God, and the colorful decorations resemble the jewels on the crowns of the Magi
For many Mexicans and Mexican Americans celebrating Epiphany on January 6, Three Kings Day begins by picking up a rosca de reyes from a local bakery and enjoying the sweet, ring-shaped bread with family members. This traditional recipe comes from La Monarca Bakery in Los Angeles, which sells at least 5,000 of these festive desserts every year. The bread’s design is symbolic: The circular form represents eternal love from God, and the colorful decorations resemble the jewels on the crowns of the Magi. Many bakeries in the United States and Mexico use red and green strips of acitrón — a candy made from cactus — but because the cactus is endangered, the candy can be difficult to find. Home cooks often substitute quince paste, guava paste or dried fruits like those in fruitcake. Similar to king cake, the bread often has a figurine (or fava bean or walnut) tucked inside from the bottom after it is done baking; the person who finds it is often tasked with hosting a Candlemas feast on February 2. Rosca de reyes is typically served with champurrado, café de olla or hot chocolate.