In the Kitchen: Ingrid Hoffmann Shares Three Recipes for Three Kings Day

January 4, 2013 - Article reads in
Kings Bread

As one of the final markers of the holiday season, this Sunday is El Día de los Reyes (Three Kings Day). Celebrated widely in Mexico and Latin American communities on Jan. 6, families commemorate the day when the Three Wise Men arrived in Bethlehem.

Per tradition, many children place old shoes under their beds and wake up to find presents. But before bedtime comes the real treat of El Día de los Reyes—a delicious feast with authentic fare like Rosca de Reyes (Three Kings Bread), sweet bread with fruit and sprinkled with sugar.

We asked Ingrid Hoffmann—star of Food Network’s Simply Delicioso and Univision’s Delicioso—for her favorite Three Kings Day recipes to make for family and friends.

“I love to give my friends and family edible gifts,” says Hoffmann. “For me, food is love and there is something so special about receiving a gift you know someone made for you. That is why I am sharing with you my three favorite edible gifts. Just wrap them nicely and gift to your loved ones!”


Rosca de Reyes
Makes 8 servings

What You’ll Need:
1 (1/4 ounce) packet active dry yeast
1/4 cup warm water
1/4 cup dried figs cut into strips, plus more for garnish
1/4 cup candied orange peel, cut into strips, plus more for garnish
1/4 cup candied lemon peel, cut into strips, plus more for garnish
1/4 cup candied cherries, plus more for garnish
2 tablespoons light rum
1/4 cup milk
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
3 large eggs

What You’ll Do:

1. In a small bowl, combine the yeast and warm wáter. Let stand until the yeast starts to foam, about 5 to 10 minutes.

2. Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.

3. In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon and salt.

4. In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture and the rum soaked candied fruits, mixing well until the dough gathers into a ball. Turn the dough out onto a lightly floured surface and knead until it’s smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.

5. Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough in a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan.

6. Preheat the oven to 350°F. Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.

7. Cool on a wire rack before slicing.

Note: Let your guests know there is a little doll or coin inserted inside!

Three-Way Brigadeiros Truffles
Makes 18

What You’ll Need:
1 tablespoon unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
1/4 teaspoon coconut extract
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons instant espresso powder
1/4 cup chocolate sprinkles
1/4 cup toasted coconut flakes
1/4 cup finely chopped nuts (like pistachios or almonds)

What You’ll Do:

1. Grease a dinner plate or baking sheet with half of the softened butter and set aside.

2. Whisk the condensed milk, coconut extract, and cocoa powder together in a small saucepan. Cook over medium heat, stirring constantly until the milk thickens, 15 to 20 minutes. Stir in the espresso powder, pour the mixture out onto the greased plate and let it cool completely, about 45 minutes.

3. Place the chocolate sprinkles, coconut flakes, and nuts on three plates. Grease your hands with the remaining butter and roll a tablespoonful of the chocolate mixture into a ball between your hands. Repeat with the remaining mixture and then roll the balls around in the sprinkles, coconut flakes and nuts until evenly coated; lightly pressing the coatings in with your fingers to make sure they stick.

4. Arrange the Brigadeiros in mini muffin cups or on a platter and serve.

Dulce de Leche Cookie Sandwiches (Alfajor)
Makes 16 to 18 cookies

What You’ll Need:
2 cups all-purpose flour, sifted, plus extra for rolling the dough
1/4 cup confectioners’ sugar, sifted, plus extra for dusting
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and softened
1 cup dulce de leche, room temperature
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch grated nutmeg

What You’ll Do:

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. Place the flour, confectioner’s sugar, salt and butter in a medium bowl and work the ingredients together using your fingers or a pastry blender. If the dough is too sticky, add a little more flour so that you can shape the soft dough into a disc. Wrap the dough disc in plastic wrap and refrigerate for 10 to 20 minutes.

3. Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Use a 2 1/2-inch round cookie cutter to cut out the cookies. Using a thin spatula, transfer the rounds to your baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.

4. Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies and let cool for 5 minutes before transferring them to a wire rack to cool completely.

5. Place the dulce de leche in a small bowl and stir in the cinnamon, cloves and nutmeg. Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of a second cookie. Place the cookies on a platter, dust them with powdered sugar and serve.

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