A delicious sweet bread with caramelized fruit eaten during Día de Reyes celebrations
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
For the buns:
Three cans of Pillsbury crescent rolls
2 tablespoons of orange zest
1 tablespoon of water
For the icing
1 cup of powdered sugar (confectioners’ sugar)
2 tablespoons of milk, plus more to thin
1 tablespoon freshly squeezed lemon juice
Preheat the oven to 350℉. Lightly coat the muffin pan with cooking spray; set aside.
Open a can of rolls, spread it out on a cutting board, and split it into triangles. Sprinkle it with sugar and orange zest.
Place candied fruit along the short side of the triangle. Roll the dough over the fruit and keep rolling toward the tip of the triangle. Then, tuck the ends in to make a bun and place in the muffin pan. Repeat with remaining crescent dough.
Add two tablespoons of water to the egg and mix well to create an egg wash. Brush egg wash on the dough and decorate with almonds and candied fruit.
Bake for 15-17 minutes, until golden. Remove from the pan and let cool on a wire rack.
When the buns cool down, make the icing. Combine powdered sugar, lemon juice, and water to make a smooth icing. Drizzle over the Rosca de Reyes muffins and serve.