This King Cake Recipe Doesn’t Make You Choose Between Chocolate and Vanilla

Pati Jinich's Rosca de Reyes recipe, from her cookbook "Treasures of the Mexican Table," makes a large, ring-shaped bread. The recipe involves a starter and two doughs, one vanilla and one chocolate. The doughs are separately risen, then combined and shaped into an oval. Plastic baby figurines are added before baking. A topping of alternating chocolate and vanilla paste is applied. The bread bakes for approximately 45 minutes until golden brown. The recipe yields a sweet, fluffy bread perfect for sharing. The Rosca de Reyes is a traditional Mexican Three Kings Day bread, symbolizing community. This version highlights chocolate and vanilla flavors. The detailed instructions guide the baker through each step, from starter preparation to the final bake. The recipe's origins and cultural significance are emphasized.