Cafe Marimba Kings Bread Recipes

THREE KINGS BREAD: ROSCA DE REYES

Steps:

• In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.
• In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt.
• In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.
• Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan.
• Preheat the oven to 350 degrees F.
• Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.
• Cool on a wire rack before slicing.

CAFE MARIMBA KING'S BREAD

Steps:

• In a bowl, combine 1 1/2 cups of flour with the package of yeast and the salt.
• Heat to 115 degrees, 1/3 cup milk and 6 tablespoons of the butter in a saucepan. Stir this into the flour mixture. Beat eggs until well blended and stir into flour mixture. Add as much of the remaining flour as needed to make a soft dough, turn out on a floured board and knead for 8 minutes or place in an electric mixer and knead with a dough hook. Place the dough in a greased bowl, turn to grease all sides of the dough, then cover loosely to set aside to rise until doubled, about 1 hour.
• Melt remaining 2 tablespoons of butter. Punch dough and roll out to form a rectangle 12-by-20 inches. Brush with melted butter.
• Mix together almonds, raisins, sugar and cinnamon, sprinkle over the dough and place the trinket somewhere along the filling. Roll the dough from the long end jellyroll-style. Seal the edge by pinching. Bring together the two ends of the dough and join by pinching them together, forming a ring. Slash top of the dough at 1-inch intervals. Cover loosely and allow to rise until doubled, about 45 minutes.
• Preheat oven to 375 degrees. Place the ring on a lightly greased baking sheet and bake for 30 to 45 minutes, until browned.
• Remove from the oven and allow to cool completely. Mix confectioners' sugar and 1 tablespoon of milk to form a glaze with the consistency of thick cream. Spread on the top of the bread and scatter slivered almonds and raisins on it.