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Rosca de Reyes Three Kings Day


25 Min.
3 Hr. 50 Min.
Skill Level:
1 bread ring

Celebrate Rosca De Reyes with a sweet chocolate and fruit dessert bread that's fit for a king. The homemade dough transforms into a soft, golden treat, covered in fruit and filled with HERSHEY'S KISSES Milk Chocolates.

Ingredients & Directions

Prep Time
3 hours 50 minutes
Bake Time
25 minutes
Cool Time
1 hour


Prevent your screen from going dark while you bake.


  • 1 package
    active dry yeast (1/4 oz)
  • 2 Tbsps
    warm water
  • 4-1/2 cups
    all-purpose flour, divided
  • 1/3 cup
    granulated sugar, plus 1 teaspoon, divided
  • 1/4 tsp
  • 3
    eggs, divided
  • 4
    egg yolks
  • 4 oz
    cream cheese (one half 8 oz pkg), softened
  • 1/2 cup
    sweetened condensed milk (do NOT use evaporated milk)
  • 1 tsp
    anise extract (optional)
  • 1/3 cup
    butter, softened
  • 1/3 cup
    powdered sugar
  • 1/3 cup
    almond ground slivered
  • 1/2 cup
    mixed fruits, dried, coarsely chopped

Step-By-Step Directions

Equipment Needed 
mixer mixer
measuring cups measuring cups
floured surface floured surface
plastic wrap plastic wrap
cookie sheet cookie sheet
parchment paper parchment paper
oven oven
pastry brush pastry brush

Stir together yeast, warm water, 2 tablespoons flour and 1 teaspoon sugar in small bowl. Let stand 10 minutes.


Stir together 3 cups flour, remaining 1/3 cup granulated sugar and salt in large bowl. Add 2 eggs, egg yolks, cream cheese, sweetened condensed milk, yeast mixture and 1 teaspoon anise extract, if desired. Beat 3 to 5 minutes or until mixture is well blended and forms soft dough.


Turn dough out onto lightly floured surface; knead 10 minutes (dough will be smooth and elastic). Shape into ball, place in greased bowl, turning so that entire surface is lightly greased. Cover loosely with plastic wrap; let rise in warm place until doubled (about 1-1/2 hours).


Punch down dough; turn out onto lightly floured surface. Roll dough into rope about 22 inches long. Flatten to about 5 inches wide. Place 30 chocolate pieces down the center length of the dough. Roll filled dough back into rope, pinching edges to seal. Shape into ring, sealing the ends together. Line cookie sheet with parchment paper. Carefully transfer the dough ring to the prepared cookie sheet. Loosely cover with plastic wrap. Let dough rise in warm place 1 to 2 hours or until doubled in size.


Meanwhile, mix butter, 1/2 cup flour, powdered sugar and ground almonds until well blended. Divide into 10 equal pieces; roll and slightly flatten each piece into about 3 x 1/2-inch strips. Refrigerate until ready to use.


Heat oven to 350°F. Whisk remaining egg; brush over dough. Place butter strips about 2 inches apart across top of bread ring. Bake 20 minutes. Carefully remove bread from oven; brush with remaining beaten egg. Top with dried fruits. Bake an additional 5 minutes.

Additional questions?