Bizcocha Mix 1 / 50 lb
Margarine Purple- Bizcocho/Concha 10/2.2 lb
Fresh Yeast 25/1 lb
Rosca de Reyes Babies 1,000 Ct
Candy Citrons - White 1/11 lb
Candy Citrons - Red 1/11 lb
Candy Citrons - Green 1/11 lb
Figs in Brine 1/11 lb
All Purpose Shortening 1/50 lb
Granulated Sugar 1/50 lb
Pure Orange Emulsion 1/8.7 lb
Cinnamon Ground 2% Oil 1/10 lb
Rosca de Reyes Boxes - Half 1/50 lb
Rosca de Reyes Boxes - Quarter 1/50 lb
Scale, Mix and Roll Out
To make the Rosca de Reyes dough, mix the following until the dough is developed and smooth: 5 lbs. of Trigal Dorado Bizcocho Mix; 3 oz. of Trigal Dorado Margarine (Bizcocho); 3 oz. of Trigal Dorado Fresh Yeast; 1 oz. of Westco Pure Orange Emulsion; 0.5 oz. of BakeSense Ground Cinnamon; and 1 lb. 12 oz. of water. Let the dough rest for 15 minutes. Roll out the dough into a log.
Shape the log into a ring (2 lbs. for a full sheet, 1 ½ lb. for a half sheet, or 1 lb. for a quarter sheet).
Add strips of sugar pasta around the ring. (Mix 4 lbs. of BakeSense Granulated Sugar, 8 lbs. of BakeSense All Purpose Shortening, and 4 lbs. of powdered sugar for 1 minute in low speed, then scrape and mix for 3 minutes in high speed. Add 5 lbs. of pastry flour and 5 lbs. of bread flour, then scrape and mix for 1 minute in low speed).
Add the citron strips and figs, then proof for 30 minutes. Bake at 330°F for 30 min. Glaze, if desired.
Recipe courtesy of BakeMark