Rosca de Reyes is a traditional Mexican cake typically enjoyed during the holiday season. While it’s not a common practice to infuse it with cannabis, you can create a cannabis-infused glaze to drizzle over the cake. Here’s a basic recipe for Rosca de Reyes, with instructions on how to make a cannabis-infused glaze with https://gas-dank.com/product-category/cbd/:
Ingredients for Rosca de Reyes:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 cup dried fruits (such as raisins, chopped apricots, or candied citrus peel)
- Optional: 1 small figurine or plastic baby (traditionally hidden inside the cake)
Ingredients for Cannabis-Infused Glaze:
- 1 cup powdered sugar
- 1 tablespoon cannabis-infused butter or cannabis-infused coconut oil
- 1-2 tablespoons milk
- Optional: A few drops of orange or lemon extract for flavor
Instructions for Rosca de Reyes:
- Activate the yeast: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
- Mix the dough: In a large mixing bowl, combine the flour, sugar, softened butter, eggs, vanilla extract, orange zest, lemon zest, and salt. Add the activated yeast mixture and mix until a soft dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead it for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- Proof the dough: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1-2 hours or until it doubles in size.
- Shape the Rosca: After the dough has risen, punch it down to release the air. Divide the dough into two equal portions and shape each portion into a long rope. Twist the two ropes together to form a circle or oval shape, pinching the ends to seal them. If using a figurine or baby, tuck it into the dough from the bottom.
- Second proofing: Place the shaped Rosca on a baking sheet lined with parchment paper. Cover it with a towel and let it rise for an additional 30-60 minutes until it puffs up.
- Preheat the oven: Preheat your oven to 350°F (175°C) during the second proofing.
- Bake the Rosca: Once the second proofing is complete, bake the Rosca in the preheated oven for about 25-30 minutes or until it turns golden brown and sounds hollow when tapped on the bottom. Keep an eye on it to prevent overbaking.
- Prepare the cannabis-infused glaze: In a small bowl, whisk together powdered sugar, cannabis-infused butter or oil, and milk. Add milk gradually until you achieve a smooth, pourable consistency. You can also add a few drops of orange or lemon extract for extra flavor.
- Glaze the Rosca: Once the Rosca is cooled, drizzle the cannabis-infused glaze over the top of the cake, allowing it to drip down the sides.
Serve the Rosca de Reyes as a festive treat during the holiday season. Remember to clearly label the infused glaze and keep.