Rosca de reyes (Mexican Christmas bread)

100ml semi-skimmed milk

45g sugar

50g reduced-fat spread

1 x 15ml spoon instant yeast

200g strong plain flour

½ x5ml spoon salt

2 eggs

2 x15ml vegetable oil

Candied fruits

Weighing scales, small saucepan, mixing bowl, measuring jug, mixing spoon, flour dredger (optional), baking tray, cooling rack.

1. Preheat the oven at 190°C or Gas mark 5. Grease or line a baking tray.
2. Place the milk, sugar and fat in a small saucepan. Over a gentle heat combine the ingredients and heat until slightly warm and the fat has melted.
3. Lightly beat the eggs and oil together. Stir in the milky mixture.
4. Place the flour, yeast and salt in a mixing bowl.
5. Add the liquid to the flour and mix well until the dough pulls away from the side of the bowl.
6. Place the dough on a lightly floured surface and knead the dough for about 10 minutes until smooth and elastic.
7. Return the dough to a greased mixing bowl, cover and leave to rise in a warm place until doubled in size; about an hour.
8. Gently knock back the dough and shape as required. Divide into 12 equal pieces for rolls or shape into a ring.
9. Place on a greased tray, decorate and leave to rise for 20-25 minutes until doubled in size.
10. Bake for 20-25 minutes until golden brown.
11. Cool on a cooling rack.

• Candied fruits are traditionally used for decoration to symbolise jewels in the crown so make sure you use some that are ruby and emerald like.
• Focus on fibre: Swap the flour for wholemeal plain flour to boost the fibre content of the dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe makes 8 portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?