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Rosca de Reyes

Rosca de Reyes
Serving: 12
Prep Time: 30 min
Cooking Time: 2 hrs 45 min
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Ingredients

Directions

Mix yeast, water and 1 tsp. granulated sugar in a small bowl. Put 1/4 cup (4 tbsp.) butter in a large bowl. Heat 1/4 cup milk. Add it to the butter in the bowl; stir until the latter is melted. Add 1-1 / 2 cups of flour, remaining granulated sugar, salt, 2 eggs and yeast mixture; mix at low speed until well blended. Gradually add 1-1 / 2 cups of the remaining flour, beating on low speed for 2-3 min. or to form a soft dough.
Knead the dough on a lightly floured surface for 5 min. Let stand 10 min. Stretch the dough into a rectangle of 20x6 in. Put the chopped chocolate at a distance of about 3 in. along the center of the rectangle; fold the dough in half. Roll to form a 20 in. long log; join the ends to form a ring. Place it on a tray covered with baking parchment paper and cover it with plastic wrap. Let the dough rise in a warm place for 2 hours or until doubled in size.
Meanwhile, thoroughly mix butter and remaining flour with 2 ounces cream cheese, 1/2 cup powdered sugar and almonds. Divide this into 5 pieces; each forming a log of 1 in. Wrap them with plastic wrap. Refrigerate until use.
Heat oven to 350 degrees. Beat remaining egg and use it to paint the mass. Cover it with almond logs; gently pressing them against the main log.
Bake the thread 30 to 35 min. or until browned. Let cool 10 min. Meanwhile, mix well the remaining cream cheese, powdered sugar and milk.
Transfer the thread to a wire rack. Drizzle it with glaze you prepared; top with chopped fruit.