Skip to main content

Rosca de Reyes Three Kings Day


5 hours 30 minutes
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


  • 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 

measuring cups
measuring cups
floured surface
floured surface
plastic wrap
plastic wrap
cookie sheet
cookie sheet
parchment paper
parchment paper
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?