1 (1/4-ounce) packet active dry yeast (see Ann’s Tips)
½ cup lukewarm whole milk
½ cup granulated sugar
2 cups whole wheat flour
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons grated orange zest
1 tablespoon orange blossom water
4 large eggs, lightly beaten
2 large yolks
½ cup unsalted butter, at room temperature
4 pieces of dark chocolate
1 tablespoon canola oil
½ cup all-purpose flour
½ cup confectioner’s sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Glaze and Decorations (see Ann’s Tips)
1 large egg, lightly beaten
2 ounces candied orange strips
12 maraschino cherries
3 dried figs, soaked in warm water and cut into halves
Dried yeast can come in packets of 7 to 8.5 grams. 7 grams is ¼ ounce. If you have the larger 8.5 gram packet, for this recipe take out a scant ½ teaspoon and use what’s left.
For hand kneading: Mix the rest of the sugar, whole wheat flour, all-purpose flour and salt on a work surface. Make a well in the center. Gradually pour the yeast mixture, orange zest, orange blossom water, eggs, yolks and butter into the well while mixing with your hand. Knead until you have a nice, uniform dough, about 10 minutes. The dough should be smooth but still slightly sticky.
In Spain, they don’t decorate the Rosca with the streusel, just the egg glaze and dried and candied fruits, so if you want to miss this step, it’s OK. Whichever style of Rosca you choose to make, you can use any kind of preserved fruits to decorate it – dried figs, candied cherries, candied citron, candied orange peel, angelica – whatever takes your fancy.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.