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This is the Three Kings Day Bread or Roscón de Reyes a classic sweet bread eaten on January 6

Three Kings Day Bread

Chef Adriana Martin
Making the classic Three Kings Day Bread or Roscón de Reyes preserves the longstanding tradition that celebrates the Spaniard legacy and the Epiphany. In Mexico, the tradition of the Three Kings Day or Epiphany started in the sixteenth century by the Catholic missionaries. The recipe for making this classic sweet bread has all-purpose flour, eggs, butter, candied fruits, and includes several Baby Jesus figurines. We replaced the plastic figurines with almonds.
5 from 65 votes
Prep Time 1 hour
Cook Time 30 minutes
Course Desserts
Cuisine Mexican Cuisine
Servings 10 people
Calories 435 kcal


  • Digital scale
  • Stand Mixer
  • Flour sifter
  • Plastic container with a sealing cover
  • Zester
  • Scrapper
  • Thermometer
  • Pastry brush
  • Baking sheet
  • A rolling pin
  • Bowls
  • Knife
  • A whisk


For the bread dough

  • 350 grams all-purpose flour approximately 2.5 cups
  • 2 yolks at room temperature
  • 90 grams unsalted butter at room temperature and cut into small pieces. Approximately 3/8 cups.
  • 80 grams sugar approximately 3/8 cups.
  • 6 grams salt approximately 1¼ teaspoons
  • 15 grams orange blossom water approximately 1 tablespoon
  • 1 tablespoon lemon peel yellow lemon or Meyer lemon
  • 2 tablespoons orange peel valencia or cara cara orange
  • 3 almonds to replace the 3 plastic figurines

For the Yeast

  • 10 grams dry active yeast or 20 grams of fresh yeast at room temperature
  • 40 grams sugar approximately 1/3 cup
  • 190 grams warm milk 110F approximately 3/4 cup
  • 80 grams all-purpose flour 2/3 cup

For the coverings or craquelin

  • 56 grams unsalted butter at room temperature. Approximately ¼ cup
  • 71 grams + 2 tablespoons all-purpose flour Approximately ½ cup
  • 63 grams confectioners sugar or light brown sugar Approximately ½ cup
  • 1 egg yolk at room temperature

For the decorations

  • 2 tablespoons almonds sliced
  • 4-6 green and red candied cherries
  • 2 tablespoons candied citron
  • 1 tablespoon tropical candied fruit
  • 3 tablespoons granulated sugar crystals

For the egg wash

  • 2 eggs whites beaten
  • 2 tablespoons milk or water optional


  • Start by proofing the yeast by combining the active dry yeast with the flour, the sugar, and the warm milk. Mix well, cover and let the yeast ferment for a few minutes. When it doubles and starts bubbling is ready. Stir the yeast again and let it rise. You will do this three times.
  • Add the proofed yeast to a bowl and mix with the egg yolks and the orange blossom water. You can do this by hand with a beater or using the stand mixer.
  • In another bowl sift the flour and combine with the salt and the sugar. Add this dry mixture one cup at a time to the wet yeast that has the egg yolks and the orange blossom water. I use the stand mixer and the kneading hook. But you can use a Danish dough whisk too.
  • This dough is dense, make sure to knead for at least fifteen minutes. And let it rest for another ten minutes before adding the orange and lemon peel and part the butter. Integrate those ingredients kneading again for another 10 minutes until the butter is completely integrated into the dough.
  • The kneading time could be up to 45 minutes. This kind of sweet bread dough requires enough kneading time for resulting in a smooth finish. Form a ball with the dough and place it inside a plastic container that previously has been covered with oil.
  • Cover and let the dough rest inside the fridge overnight. Another option is to allow the fermentation to happen at room temperature and cook the bread that same day. But we like to do slow fermentation for achieving a tender bread.
  • The following day, take the dough out of the container and knead for 10 minutes by hand. Add some flour to the kneading surface if necessary. Make another ball of dough, place it again inside the container and let it rise at room temperature.
  • To form the round shape make a hole in the middle of the dough ball and start extending it until forming a donut shape. Let it rest and continue making the hole bigger. You can use a round pan or a round medium size cookie cutter to maintain the hole in place. If you prefer an oval shape then make a log with the dough and form the oval shape that way.
  • Place the Three Kings Day bread on a baking sheet. Insert the plastic figurines or whole almonds in different places but do it from the bottom up. Make sure to hide them well. And let the bread double in size.
  • For the craquelin, use a bowl and cream the butter first using a mixer, add the egg yolk and beat. Then add the sugar, and beat again. Then add the flour and combine until getting a dough. Place inside the fridge for a few minutes before cutting. Make a cylinder with the dough and cut in pieces. Using the rolling pin extend each piece and set aside.
  • Brush the bread wreath with egg wash, add the craquelin in different places. Add sliced almonds and decorate with the candied citron, the tropical candied fruit, and the cherries. Finish with the sugar crystals.
  • Preheat the oven at 350 degrees Fahrenheit (180C) thirty minutes before baking the bread. When ready bake.
  • Bake the Three Kings bread for approximately 30 minutes until golden brown. Lower the heat to 325 degrees Fahrenheit (175C) after the first seven minutes and keep monitoring the baking process.
  • When ready take the bread out of the oven and let it cool using a rack. Typically, bread is ready when reaching an internal temperature between 190 and 220 degrees Fahrenheit. Insert a thermometer in the thickest part to verify. 



Tips for baking the Three Kings Day Bread at home.
  • The eggs and the butter have to be at room temperature.
  • Measure all the ingredients using a scale since cups sizes defer by country.
  • The recipe calls for unbleached all-purpose flour. Do not use another kind of flour.
  • Choose good quality instant yeast.
  • Knead as needed. Take a break and knead again. The more you knead the softer the bread will be. 
  • The dough will be ready when forming enough bubbles and passing the elasticity test.
  • We recommend making the dough a day in advance, this will result in a softer bread.
  • The same recommendation goes for the craquelin. Make it a day in advance and let it sit inside the fridge before cutting. 
  • If you cannot find the plastic baby figurines, use whole almonds as a replacement.
  • Patience is your friend. Do not rush the process.
  • Typically, the dough is ready when reaching an internal temperature between 190 and 220 degrees Fahrenheit. Insert a thermometer in the thickest part to verify.


Calories: 435kcalCarbohydrates: 66gProtein: 8gFat: 15gSaturated Fat: 9gCholesterol: 92mgSodium: 260mgPotassium: 116mgFiber: 2gSugar: 26gVitamin A: 479IUVitamin C: 2mgCalcium: 47mgIron: 3mg
Keyword bread, sweet bread
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