Rosca De Reyes Recipe with Cannabis

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

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:

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  1. Activate the yeast: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the oven: Preheat your oven to 350°F (175°C) during the second proofing.
  8. 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.
  9. 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.
  10. 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.

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