Amalia Moreno-Damgaard joins Ben and Lindsey Brown in the studio to teach them how to make a cake for 3 Kings Day.

To follow along with Amalia’s cooking, click here.

Rosca de Reyes

3 ½ cups all-purpose flour
¼ cup sugar
1 packet (7g) instant yeast
½ tsp salt
2 large eggs
⅔ cup warm milk
¼ cup unsalted butter, softened
Zest of 1 orange and 1 lemon
1 tsp vanilla extract
1 small figurine
Pastry cream or Chantilly Cream (optional)
Candied fruits and sliced almonds for topping

Egg wash: 1 egg + 1 tsp cold water, beaten

In a large bowl, combine flour, sugar, yeast, and salt. Add eggs, milk, butter, citrus zest, and vanilla. Knead until smooth (10 minutes by hand or 5 minutes with a mixer).

Cover the dough and let it rise in a warm place for 1–2 hours, until it doubles in size.

Punch down the dough and shape it into a ring. Place it on a baking sheet lined with parchment paper. Insert the figurine into the dough if using.

Brush the ring with the egg wash, arrange candied fruits and almonds on top, and sprinkle with sugar.

Preheat oven to 350°F and bake for 25–30 minutes, until golden brown.

Serve immediately, or let it cool, slice horizontally, pipe pastry cream inside, and insert the figurine.