Tomorrow, January 6, is the day when the three kings, the wise men of the Christmas story, will bring gifts to the good little girls and boys in Mexico. This is Epipany, called Dia de los Santos Reyes on my Mexican calendar, and it is the offical end of the Mexican Christmas holidays. A sweet, decorated bread, the Rosca de Reyes, the (bread) ring of the kings is served to all, whether you have been good or bad.
This bread has a muñeca, a little ceramic doll, tucked into it to represent the baby Jesus. Whoever finds it in their slice is obligated to serve tamales to guests on Dia de la Candelaria, February 2. Because this can be an expensive meal (two tamales per person, at least, for twenty to thirty or more people), sometimes the one with the muñeca conceals it in their mouth and doesn’t own up. For this reason two or three muñecas may be in one bread, with the hope that at least one person will annouce they are the lucky one who will host the tamale dinner.
Most people in Mexico buy their Rosca de Reyes from a panederia (bakery) or supermercado. If you have a baking inclination, here are two recipes from past years. Rosca de Reyes are yeast breads decorated with ate, a dried fruit paste, and formed into a ring. This recipe is a classic Rosca de Reyes from 2010. My favorite, from 2011, Mini Rosca de Reyes with Frangipani, is a bit more work with homemade almond paste, though you could use store-bought. Either way, be sure to slip in a muñeco, or use a shelled almond as a stand-in as I did.
Leftovers toast well, and also make great French toast, maybe my favorite way to eat Rosca de Reyes. And now that the holidays are over, it’s time to take down the agave flower Christmas “tree”. And start eating salads.
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