• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Cooking Classes
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Cooking Classes
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Cooking Classes
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Desserts » Vegan Rosca de Reyes

    Vegan Rosca de Reyes

    Published: Jan 1, 2020 · Modified: Jan 6, 2021 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This orange-scented dough, baked in the form of a crown, and topped with dried and candied fruits makes the traditional vegan Rosca de Reyes ( King Cake).

    Yeast mixed with milk and a little but of flour in a red bowl

    Rosca de Reyes is a key part of the feast of the Epiphany, Three Kings Day or Dia de Reyes in Mexico. This is also the day, that children receive gifts from the Reyes Magos (Magi) instead of Santa. Traditionally, the night before, the children leave a note for the Magi in their shoes, and place them under the Christmas tree or outside. The Magi respond by bringing them gifts the following morning, just as they brought gifts to the Christ child.

    Mashed potato mixed with the yeast mixture in red bowl
    Dough mixed in a stainless steel bowl

    Family Traditions

    The rosca is usually served with hot chocolate and eaten at any time of the day or all day. The fruit on the rosca is meant to represent the crown´s jewels, and inside the bread is a hidden small figurine of baby Jesus. The lucky person to find baby Jesus in their piece of bread is designated to bring tamales on  Feb. 2nd to the Feast of the Candelaria.

    Dough hook inserted into dough to show stretchy consistency

    Living on the border, our traditions are a mixture of Mexican and American customs. This being said, as a child Santa brought most of our gifts on Christmas, and the Reyes Magos filled our stockings with treats and small toys on Jan 6th. We continue this tradition with our children, but for them, the Three Kings bring them books!

    pan-de-muerto2

    What is Acitrón?

    Not many people know this, but one of the candied fruits used to top the rosca is called acitrón. Acitrón is made from a species of cactus, also know as biznaga, only found in Mexico.

    Dough rolled out and formed into an oval shape, place on a sheet tray.

    The candy is made by extracting the pulp from the cacti, cutting it into blocks, and cooking it in a simple syrup. The result is an opaque sugary block, firm to the touch, but soft and juicy on the inside. It is commercially sold in red and green tinted blocks or cut into strips. 

    Risen vegan rosca de reyes dough with fruit decorations and sugar paste on it.

    It is actually very hard to find because the cactus is at risk of becoming an endangered species. Most people nowadays use a quince paste or other fruit paste called ate in its place, but you can use whatever dried or candied fruit you prefer.

    rosca de reyes topped with candied oranges and cherries

    The Recipe: Vegan Rosca de Reyes

    • I have substituted the eggs with potatoes, resulting in a moist, soft, and sweet bread.
    • I used Earth Balance for my vegan butter
    • For the fruit topping on my rosca I used candied oranges, cherries, and dried figs.
    • Add the plastic baby Jesus into the rosca after it has baked.
    • This recipe is very similar to my Pan de Muerto recipe.
    a close up of a piece of rosca
    Rosca topped with candied oranges hot chocolate purple napkin
    a piece cut out of the rosca de reyes
    Save Recipe Go to Recipe Box
    5 from 5 votes

    Vegan Rosca de Reyes

    This orange-scented dough, baked in the form of a crown, and topped with dried and candied fruits makes the traditional vegan Rosca de Reyes ( King Cake).
    Pin Recipe Print Recipe
    Prep Time5 hrs
    Cook Time30 mins
    Total Time5 hrs 30 mins
    Course: Dessert
    Cuisine: Mexican
    Servings: 12 servings
    Calories: 343kcal
    Author: Dora S.

    Ingredients

    Ingredients

    • 1 pack Active dry yeast
    • ½ cup Soy milk, warm
    • 3 ⅓ cup Bread flour
    • ¾ cup Sugar, granulated
    • 1 tsp. Salt
    • 1 tsp. Orange zest
    • ¼ cup Orange juice
    • ¾ cup Potato, Yukon gold, cooked, mashed
    • ½ cup+ 1 tbsp. Vegan butter room temperature, cut into 1 inch pieces

    Toppings:

    • Candied Cherries
    • Candied Oranges
    • Quince Paste
    • Guava Paste
    • Dried Figs

    Sugar-Paste:

    • ⅓ cup Sugar granulated
    • ⅓ cup Vegan butter earth balance, softened
    • ½ cup All-purpose flour
    • ½ tsp. Vanilla extract

    Non-egg Wash

    • 2 tbsp. Soy milk unsweetened
    • 1 tbsp. Maple Syrup
    • 1 Plastic baby Jesus (optional)
    Prevent your screen from going dark

    Instructions

    • In a medium bowl, dissolve the yeast in the soy milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min.
    • In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.
    • In a small bowl, whisk together the orange juice, mashed potato, and yeast-flour mixture. Add to bowl with the flour mixture and mix on low until the dough begins to incorporate.
    • Add the ½ cup + 1 tbsp. of softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is stretchy but not sticky.
    • Place the dough in a large oiled bowl, cover with a towel and let rise for 1 to 1 ½ hours, or until doubled in size.
    • Punch down the dough and lay on a floured surface. Roll out the dough into a log shape and bend the ends around to form a circle. Press edges together to avoid separation.
    • Place the rosca on a parchment lined sheet tray and cover with a towel and let rise for 1 hr. in a warm place (70- 75F) or until double in size.
    • Meanwhile preheat the oven to 350F.

    To make the sugar paste:

    • Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon and mix well. Knead lightly to fully incorporate. It should have the consistency of a soft play-dough. If it’s too sticky or wet add flour in small amounts until you’ve reached the right consistency.

    To Make the non-egg wash:

    • In a small bowl combine the soy milk and maple syrup to make the non-egg wash.
    • Brush the rosca with the non-eggwash. Roll or flatten out sugar paste and add to the different sections of the rosca. Distribute the dried fruit on the rosca. Let rise for 30 more minutes.
    • Bake for 25 to 30 minutes or unitl the bottom of the rosca is golden brown. Remove from the oven and let cool on a rack. Let bread cool slightly before eating.
    • Insert plastic baby Jesus underneath the rosca.

    Notes

    My favorite vegan butter is Earth Balance.

    Nutrition

    Calories: 343kcal | Carbohydrates: 51g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 278mg | Potassium: 131mg | Fiber: 2g | Sugar: 20g | Vitamin A: 482IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    « The Best Marranitos Recipe
    Vegan Cajeta Envinada »

    Reader Interactions

    Comments

    1. Elisa Mizzy

      January 06, 2022 at 3:37 pm

      5 stars
      This was soooooo amazing!!!!!!! It took a bit of time but it was definitely worth it !!

      Reply
      • Dora S.

        January 06, 2022 at 9:18 pm

        So glad you liked it!!

        Reply
    2. Cath

      January 01, 2022 at 6:21 pm

      Looks amazing! Thank you! Do you think it could work with oil in place of vegan butter? The latter is really hard to come by where we live...

      Reply
      • Cath

        January 01, 2022 at 6:28 pm

        Also, how much yeast is in your packet? We can only get huge packets (like the size of a bag of flour or sugar) and I have some left in the freezer from dia de muertos that I think should still be good... Thank you so much! Excited to make this for my Mexican non vegan partner and my half Mexican vegan toddler!

        Reply
        • Dora S.

          January 06, 2022 at 9:18 pm

          21g or 3/4 oz

      • Dora S.

        January 06, 2022 at 9:17 pm

        I've never tried it with oil, but I think it should work

        Reply
    3. Cristina

      January 08, 2021 at 7:07 pm

      5 stars
      This came out soooo amazing! It surprised my boyfriends family who are from Mexico and eat Rosca de Reyes every year. Thank you for this recipe!! They even asked me to make another one next week!!

      Reply
    4. David Chirinos

      January 06, 2021 at 3:15 am

      Hello I’m confused it tells me to put the baby Jesus before I bake it I’m not much of a baker and I am really worried about this I was trying to make it for my parents but then in a different part it says to insert the baby Jesus after it’s baked please enlighten me thank you so much I can’t wait to taste it as I’ve tried your other recipes thank you have a great year stay safe

      Reply
      • Dora S.

        January 08, 2021 at 12:15 pm

        Hi I ended up correcting this. You add the baby Jesus after you bake it

        Reply
    5. Lillian

      January 04, 2021 at 7:44 pm

      You let the dough rest overnight for the pan de muerto, is it different for the rosca? I don’t see this step in here, so just making sure.

      Also, the plastic doll should be place after it’s bake, right?

      Reply
      • Dora S.

        January 05, 2021 at 12:06 pm

        You can let it rest overnight like the pan de muerto. I think it comes out better that way because the dough rises slowly.It will also work doing it all in one day

        Reply
    6. Nuria Melisa Morales Garcia

      January 04, 2021 at 4:34 am

      5 stars
      Such a tasty vegan rosca de Reyes! All your recipes are amazing!

      Reply
    7. Vanessa

      January 03, 2021 at 9:21 pm

      Hi, could a white sweet potato be substituted for the potato?

      Reply
      • Dora S.

        January 05, 2021 at 12:09 pm

        Yes!

        Reply
    8. Michelle

      January 03, 2021 at 6:06 pm

      This looks amazing and I’d love to make it this week! Do you happen to have the metric measurements for the flour/sugar/yeast/mashed potato? I’d like to be as precise as possible! Thanks!

      Reply
      • Dora S.

        January 05, 2021 at 12:11 pm

        Hi Michelle no problem
        7 g. Active dry yeast
        170g Cooked mashed potato
        500 g Bread flour
        156 g Sugar
        128 g. Vegan butter

        Reply
    9. Daniela

      January 03, 2021 at 9:51 am

      How long will this last for/ or be good for after baking? Wanting to make on Tuesday to have for Wednesday

      Reply
      • Dora S.

        January 05, 2021 at 12:11 pm

        two days

        Reply
    10. Dezi

      January 02, 2021 at 6:10 pm

      Super excited to make this! I have not had a Rosca de Reyes in 7 years! Thank you for sharing! I do have one question can you use any type of potato or only Yukon?

      Reply
      • Dora S.

        January 05, 2021 at 12:11 pm

        Any time of potato would work

        Reply
    11. Veralyn

      December 13, 2020 at 6:28 pm

      Do you know if this will work with gluten free flour? One of our family members is Vegan and gluten free.

      Reply
      • Dora S.

        December 23, 2020 at 8:14 am

        I don't think so. Send me an email and I'll send you a version that will work. dora.l.stone@gmail.com

        Reply
        • Camila

          January 04, 2021 at 6:50 pm

          Is there anyway I can substitute the yukon gold potatoes? I’ve made the pan de muerto and IT WAS DELICIOUS but I really want to make de Rosca but i know it will take time

        • Dora S.

          January 05, 2021 at 12:08 pm

          Hi Camila, you can use sweet potato or another egg substitute

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Cinco de Mayo Inspo

    two glasses filled with pinaepple cucumber agua fresca with a pitcher behind

    Pineapple Cucumber Agua Fresca

    crispy rolled tacos topped with pickled cabbage and tomato

    Crispy Air Fryer Tacos Tapatios

    vegan nachos, vegan taco pizza, margarita, tres leches and crunch wrap for cinco de mayo party food ideas

    22 Vegan Cinco de Mayo Party Food Ideas

    tostada on a blue plate surrounded by cilantro and avocado

    Vegan Baja Ceviche Tostadas

    enchiladas de suelo on a white plate on top of a brown and red striped towel

    Enchiladas de Suelo (Sinaloa Style Enchiladas)

    vegan mexican street corn in a cup with mayo , almond crema, and queso

    Esquites: Vegan Mexican Street Corn

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme