January 6 not only celebrates the arrival of the Magi or King’s Daybut many families remember the adoration of the child Jesus and the gifts they brought to Balthazar (gold), Gaspar (Incense) and Melchor (Myrrh) enjoying a very traditional Christmas dessert: the Rosca de Reyes.
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Also know how Roscón de Reis, This sweet, fluffy and soft bread in the shape of a thread is a classic in several countries in Latin America and Europe and although it can be purchased ready in several shops, there is nothing like preparing it at home and having a good time. in family.
History and meaning of breaking it
Breaking the Rosca de Reyes, a symbol of union and communion, and enjoying it at the home table is a tradition on January 6 in the afternoon, in full swing. King’s Day. It celebrates the arrival of the Magi in Bethlehem and the gifts they brought to the child Jesus, as it evokes the biblical passage where this important fact is referred to in the Christianity.
Its history dates back to France during the Middle Ages with the custom of choosing a king for the holidays. A bean was hidden in a donut of sweet bread adorned with sugar and fruit and whoever found it was proclaimed, symbolically, as the king.
In Mexico it has the tradition of placing a doll known as the child God and whoever touches it will be his godmother or godfather. This person will have to take him to bless the church and celebrate February 2, Candlemas Day, with tamales and cornflour.
Meaning of each part
Thread: the oval shape symbolizes in the Catholic religion the love of God, which has no beginning or end. It is also the meeting of the Magi with Jesus.
Fruits: they are the jewels of the Kings symbolizing love, peace and happiness.
The kid: in the Catholic religion it is remembered that Mary and Joseph hid Jesus from Herod. Finding the Child God inside the thread is a blessing.
Tricks to prepare and eat it
- The ingredients must be of good quality and at room temperature to achieve an exquisite King’s Day post.
- The yeast is baker’s and can be fresh or dried.
- The dough must be kneaded carefully so that it is soft, elastic, soft and slightly sticky. It will be necessary to grease the hands to facilitate modeling.
- It is important to rest so that the dough grows and is perfect.
- The Thread of Kings you can enjoy leaving the oven with a cup of hot chocolate or another drink such as coffee, tea or a glass of milk.
- If there are any pieces left over, it is best to store them in an airtight container so that they do not dry out and harden. It can also be frozen.
Step by step to make it at home
For this January 6 enjoy one Thread of Kings 100% homemade in Descent of KingsPeruvian chef Sandra Plevisani shared this recipe to your Instagram account. Here you can see the step by step.
- 1 tablespoon dry yeast
- 2 tablespoons warm water
- 3 tablespoons white sugar
- 2 eggs
- ¼ cup of unsalted butter
- 3 tablespoons milk
- ¾ teaspoon of salt
- ½ teaspoon ground cinnamon
- 3 cups unprepared flour
Stuffed with nuts and cherries
- ¾ cups of chopped pecans
- ¼ unprepared cup of flour
- ¼ cup of red maraschino cherries
- ¼ cup of green maraschino cherries or thick chopped pistachios
- ¼ cup of unsalted butter
- 2 tablespoons brown sugar
- ½ teaspoon of almond essence
- Melted butter to paint the dough
For the bathroom
- 1 cup powdered sugar
- 2 teaspoons fresh milk
- ¼ teaspoon vanilla essence
- In the bowl of the blender, combine the yeast with the water and sugar. Stir until the yeast dissolves. Let stand at least 5 minutes. Add eggs, butter, milk, salt, cinnamon and mix well.
- Incorporate 1 cup and of the flour, place in the blender and beat until the dough is soft. Add the rest of the flour and continue beating.
- Remove the dough to a floured surface and knead for 10 minutes until elastic, adding the required amount of flour so that it does not stick. Form a ball and place in a large, greased bowl. Turn it over so that it is greased on all sides. Cover with cling film and place in a warm place for 1 hour, until it doubles in size.
- Return the dough to the table and beat to deflate it. Knead and stretch to form a rectangle of 60×22 centimeters. Paint with melted butter.
- Place the walnut filling. Roll up like a pawn, starting with the longest side. Gather and close the pawn well.
- Using a sharp knife, cut the pion crosswise and place the cutting part up. Carefully twist the halves together, leaving the parts of the cut facing up, so that you see the filling.
- Take the dough to a greased or silpat can and give it the shape of a ring closing the ends.
- Cover and let stand for 1 hour until doubled in size.
- Preheat oven to 190 ° C (375 ° F). Bake for 20 minutes or until the thread is golden, then place on a wire rack and let cool.