DessertsHard

Three Kings Cake

Name: Three Kings Cake
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 150 g Sugar; 1 tsp Vanilla extract; 200 g Candied fruit; 600 g Plain flour; 5 Eggs; 120 ml Warm milk; 30 g Fresh yeast; 150 g Butter; 2 tbsp Orange zest; 0.5 tsp Salt

4.0(1 rating)

80 min (50 prep + 30 cook) Hard 10 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 3 Jun 2026

A crown-shaped sweet bread with candied fruit for Three Kings' Day.

About this recipe

The Rosca de Reyes is a crown-shaped sweet bread decorated with candied fruits, traditionally shared on 6th January to celebrate the Epiphany (Three Kings' Day). Hidden inside are small figurines representing the baby Jesus - whoever finds one in their slice must host a tamales party on 2nd February.

History & Origin

The Rosca de Reyes arrived in Mexico from Spain during the colonial era, but Mexicans transformed it into a unique tradition. On the 6th of January, families gather to slice it: whoever finds the figurine of the Baby Jesus hidden inside is committed to hosting the Candlemas celebration on the 2nd of February with tamales and atole. The crystallised fruits symbolise the jewels of the Three Kings' crowns, and the oval shape represents their endless journey. In Mexico, more than 200 million roscas are consumed each Christmas season.

Estimated cost

£16.18

Total cost

£1.62

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

334

Calories

Protein

46g

Carbohydrates

16g

Fat

Fibre

268mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve the yeast in the lukewarm milk with a tablespoon of sugar. Wait 10 minutes until it foams.
2
Mix the flour, sugar and salt. Add the eggs, butter at room temperature, activated yeast, orange zest and vanilla. Knead for 15-20 minutes until the dough is elastic.
3
Cubre la corn dough (masa) y deja fermentar 2 hours en un lugar warm until duplique su tamaño.
4
Knock back the dough and shape it into a long cylinder. Join the ends into an oval ring (rosca) on a baking tray lined with baking paper.
💡 Hide a small plastic figurine inside the dough if you are following the tradition.
5
Decora la superficie with tiras de frutas cristalizadas alternando colores. Deja fermentar 45 minutes more.
6
Barniza with egg batido y hornea a 175°C durante 25-30 minutes until esté dorada. Deja enfriar before de servir.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.