List of Ingredients Dough:
  • 4 1/4 cups of flour
  • 3/4 cup of granulated sugar
  • 1/2 teaspoon of salt
  • 5 large eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • Orange zest from 1 1/2 oranges (large)
  • 1 1/4 sticks of butter
Leavening Mixture:
  • 1/2 cup of warm milk
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of flour
  • 1 1/2 tablespoons of active dry yeast
  • 1/2 cup of butter
  • 1/2 cup of whole wheat flour
  • 1/2 cup of powdered sugar
  • 1 egg yolk
  • 2-5 plastic baby Jesus figurines
  • Red or green cherries
  • Dried figs
  • Red or green quince paste (cut into long strips)
  • Candied orange peel
  • Granulated sugar

Leavening Mixture:
Add the sugar and the flour in a large bowl with the milk and mix well until there are no lumps.
Add the active dry yeast and mix with the other ingredients.
Place the bowl in a warm place and let it rest for 10 to 15 minutes until it ferments and has doubled in size.
Set the mixture aside to use for the dough.



Add all of the ingredients in a large bowl and mix until a paste is formed.
Set aside.


Mix the flour, sugar, and salt in a large bowl and mix well.
Once everything is mixed, place the dough on a flat surface and shape it like a volcano.
In the middle section of the dough, add four eggs and egg yolks and mix together, adding a little bit of flour.
Add the butter, vanilla, orange zest, and leavening mixture and mix well.
The dough will be very sticky at first, but do not add more flour. Knead by hand for about 20 minutes until the dough is even and smooth.
Once the dough is formed and kneaded, mold it into a large ball and place it in a large, pre-greased bowl (add additional vegetable oil to the top of the ball so that it doesn’t dry out).
Cover with plastic wrap so that it is airtight and let it rise for an hour and a half.
Once the dough has doubled in size, place it on a flat, floured surface and knead it into a long, even rope.
On the part of the dough rope that will be placed down on the baking sheet, insert the baby Jesus figurines.
Make sure they do not show through the top since they need to be hidden when the Rosca is finished.
Once you have added the figurines, place the dough on a pre-greased baking sheet in a large circle or rectangular shape and let it rise for one hour.
Once the dough has risen for an hour, beat the remaining egg and brush it over the top of the dough. This will give the Rosca a shiny look after it has baked (it also helps when adding the decorations prior to baking).
Take some of the sugar paste, flatten it, and add it to different sections of the Rosca.


Decorate and bake at 325º F for 25 minutes.

Let it cool and enjoy!