1. 6 oz. ( 2 3/4 cakes)
1 3/4 cups butter
1 1/4 cups sugar
8 1/2 cups flour
1 cup butter
1 cup sugar
1 3/4 cups flour
Three Kings Bread
(Rosca de Reyes)
Preheat oven to 350°F. Crumble the yeast cakes
into 1/2 cup warm water (about 85°F.) Mix with
all other dough ingredients and beat the batter
well until smooth and elastic. On a large baking
sheet, shape the dough into a ring resembling
a large wreath. Tuck a miniature plastic doll or
charm inside the dough. Cover the ring with a
clean cloth or towel and let it sit in a warm place
for 2 hours.
After the dough has risen, and before putting
it in the oven, prepare the decorative paste by
creaming the butter and sugar together, beating
in the egg and gradually mixing in the flour. Use
paste to decorate the bread in the form of rays
coming out from the center, then decorate with
candied fruit and sliced almonds before baking.
(In Mexico, candied cactus, called biznaga, is
used.) Bake 40 to 50 minutes, until the bread is
golden brown. After baking, sprinkle with
Makes 1 loaf.
Note: If you add a small charm or doll to the
dough before baking, don’t forget to warn
guests to look for it.
Recipe courtesy of Karen Hursh Graber, food editor of
Mexico Connect ( www.mexconnect.com).
© 2008 NATIONAL MANGO BOARD. PHOTOS USED BY PERMISSION
OF THE NATIONAL MANGO BOARD. ALL RIGHTS RESERVED.
FOR THE TAMALES
12 large dried corn husks, soaked
in warm water to soften
2 cups masa harina
1/2 cup softened butter
1/2 cup brown sugar
1 teaspoon baking powder
1 1/4 teaspoon cinnamon
2 cups mango nectar
2 large ripe mangos, peeled, pit-
ted and chopped (makes
approximately 2 1/2 cups; use 1/2
cup for tamales and reserve 2
cups for mango topping)
Sweet Mango Dessert Tamales
FOR THE MANGO TOPPING
1/4 cup orange liqueur or
1/4 cup brown sugar
1 tablespoon butter
1 pinch or dash cinnamon
2 cups chopped mango
For the tamales: Remove husks from water and pat dry. In a medium bowl,
beat together masa, butter, brown sugar, baking powder and cinnamon until
fluffy. Beat in mango nectar until smooth. Spread equal amounts of mixture in
the center of each corn husk; top each with 2 tablespoons chopped mango.
Bring in the sides of the corn husks so that the edges of the masa meet, then
fold in both ends to enclose filling. Steam for 1 hour, then let cool slightly.
For the mango topping: Combine orange liqueur or orange juice, brown
sugar, butter and cinnamon in a small saucepan. Cook over medium heat for
about 5 minutes or until slightly thickened, stirring frequently. Stir in 2 cups
chopped mango and cook for a few minutes more. Serve warm sauce over
warm tamales with lime wedges on the side. Makes 12 tamales.
Recipe used by permission of the National Mango Board (