Strawberry “Rosca” Recipe

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Strawberry “Rosca” Recipe
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Strawberry “Rosca” Recipe

Recipe by Nana PastriesCourse: DessertCuisine: MexicanDifficulty: Medium
Servings

12

servings
Tiempo de preparación

50

minutes
Bake Time

30

minutes
Resting time

3

hours 
Total time

4

hours 

20

minutes

A modern twist to the traditional “rosca de reyes”.

Ingredients

  • Dough

  • 2 cups + 3 tablespoons Flour (350g)

  • 1 teaspoon Salt (5g)

  • 2 + 1/4 teaspoons Instant yeast (7g)

  • 1/4 cup Sugar (50g)

  • 1 egg

  • 3/4 cup warm milk (190g)

  • Zest of an orange

  • 1/4 cup unsalted butter (60g) (room temperature)

  • Strawberry filling

  • 150g fresh strawberries cut into pieces

  • 100g sugar

  • Sugar paste

  • 1/4 cup + 1 tablespoon Unsalted butter (75g) (room temperature)

  • 1/4 cup + 1 tablespoon Sugar (65g)

  • 1 egg

  • 1/2 tsp vanilla extract

  • Red or pink food coloring

  • ¾ cup + 1 tablespoon Flour (130g)

  • 1/2 teaspoon Baking powder

  • Assemble & Decoration

  • Egg wash (egg+a little bit of milk)

  • Almonds

  • Strawberries

  • Guava “candy” (ate de guayaba)

Instructions

  • Dough
  • In a large bowl or the bowl of your stand mixer, add the flour, salt, yeast and sugar. Stir with your hand.
  • Add the egg, warm milk and orange zest and knead until well combined, if you use a stand mixer it takes approx 8-10 minutes at high speed.
  • Add the butter at room temperature and knead again until well combined, this time it will take between 2-6 mins in a stand mixer at medium speed.
  • Transfer the dough to an oiled bowl (so that the dough does not stick) and cover with plastic or a kitchen towel, let rise in a warm environment for 1 to 2 hours.
  • Strawberry filling
  • Add the strawberries and sugar into a saucepan over low heat, stirring occasionally until it reaches a jam-like consistency (it takes 10-15 minutes).
  • When the “jam” is ready, pour it into a container, cover it with plastic and let it cool in the fridge (when it cools it will have a thicker consistency).
  • Sugar paste
  • For the sugar paste, using an electric hand mixer, cream the butter in a medium size bowl, then add and mix the sugar until combined.
  • Add egg, vanilla extract, and a little red or pink food coloring (to give the dough its pink color) and beat again.
  • Add flour and baking powder, mix until the dough is well combined, cover the sugar paste with plastic and let it rest in the refrigerator.
  • Assemble and Decoration
  • After the dough has risen, transfer it to a clean work surface with a little flour and pat it down a bit to remove any accumulated air.
  • Roll out the dough as in the video and add the strawberry filling, “pinching” the dough to close the edges and form the “rosca”.
  • Transfer the rosca to a tray with waxed/parchment paper, cover it with plastic or a kitchen towel and let it rest for 10 minutes.
  • While the dough is resting, take the sugar paste out of the refrigerator and spread it on a clean surface and cut it into pieces like in the reel to be able to decorate the bagel with them.
  • Before placing the sugar paste, varnish the rosca with egg wash and then place the pieces of sugar paste in the shape you want.
  • Add the toppings you like, I added almonds and guava candy (“ate de guayaba”).
  • Cover the rosca again and let it rise for an hour to an hour and a half.
  • Bake at 180C/356F for 25 to 30 minutes, remember to preheat the oven!
  • Take the rosca out of the oven and decorate with fresh strawberries if you wish, enjoy!🍓✨

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