A modern interpretation of the traditional rosca de reyes, these mini roscas combine classic holiday symbolism with contemporary flavor. The dough is enriched with browned butter, which brings a subtle nutty depth to this non-traditional brioche base. Honey is added directly to the dough to enhance softness and to complement the pecan topping.

The topping is prepared by turning pecans into a light brittle and arranging it over each shaped rosca. During baking, the brittle softens and caramelizes, creating a glossy sheen and a crisp texture that contrasts with the tender honey brioche.

Although this version departs from the traditional rosca de reyes, it still draws inspiration from its Spanish origins, the ring shape that represents the crown of the Three Kings, and the celebration associated with sharing it. These mini honey pecan roscas offer a seasonal recipe that honors the roots of the classic while presenting a fresh approach for holiday baking.

Ingredients

Honey Bizcocho Dough

Yield: 10, 90-gram tumbas

500 grams (2 1/2 cups) unbleached all-purpose flour
21 grams (2 tablespoons or 3 packages) instant yeast (fast-acting)
180 milliliters (3/4 cup) whole milk
100 milliliters (2 large) eggs (without shells)
80 grams (1/4 cup) granulated sugar
40 grams (2 tablespoons) light amber honey
5 milliliters (1 teaspoon) vanilla extract
8 grams (1 1/2 teaspoons) salt
115 grams (1/2 cup or 1 stick) unsalted butter*

Total dough weight: 1,034 grams

*After browning, the butter will weigh approximately 98-102 grams.

Honey Pecan Brittle Recipe

100 grams (3/4 cup) whole pecans
115 milliliters (1/2 cup) honey
15 grams (2 tablespoons) all-purpose flour

Sugar Paste Recipe

60 grams (1/4 cup) granulated sugar
50 grams (1/4 cup) vegetable shortening
100 grams (3/4) all-purpose flou
50 milliliters (1 large egg)

Decoration

Extra egg for an egg wash
Sugar topping
Glazed fruit (maraschino cherries)
Honey-glazed pecans
Pearl sugar
Plastic baby figurine (bake-stable)
Powdered sugar & granulated sugar blend (equal parts) for decoration (over the sugar paste)

Equipment

6-quart electric stand mixer with paddle and dough hook attachments
Medium saucepan for melting butter
One plastic dough scraper
One wooden spoon
Rubber spatula
Dough thermometer
Handheld wire whisk
Digital scale with gram capabilities
2-quart bowl
Pastry brush
Pastry bag
Plastic wrap
3, ¼ sheet baking trays or 2, ½ sheet baking trays

Honey Pecan Brittle Procedure

In a mixing bowl, combine pecans, honey, and all-purpose flour.
Stir until the pecans are evenly coated and the mixture reaches a slurry-like consistency.

Sugar Paste Procedure

Add the sugar and shortening to the stand mixer bowl. Using the paddle attachment on low speed, combine the ingredients, then cream on 4th speed for about 1 minute.
Scrape the bowl, then add the egg and continue to mix for 1 minute at 2nd speed.
Mix on low speed and add flour in increments until a paste forms, about 1 minute.
Scrape the bowl, then mix on 4th speed for 2 minutes or until creamy. Set the topping aside.

Brown Butter Preparation

Start by placing a whole stick of unsalted butter (115 grams) in a saucepan.
Melt over medium-low heat and cook gently until the milk solids turn golden and release a toasted, nutty aroma. Stir using a wooden spoon.
Remove from heat and cool completely to room temperature.
Refrigerate for 10–20 minutes until the butter is cool but still pourable.
The final usable amount will be approximately 98–102 g after evaporation.

Dough Mixing Procedure

Using the 2-quart bowl, start by pouring the dry yeast over the flour and mix by hand using the wire whisk (mix thoroughly). Place the stainless-steel bowl aside.
Add the milk, eggs, sugar, honey, and vanilla extract to the bowl of the stand mixer, and combine by hand using the wire whisk.
Using the paddle attachment on low speed, using a small scoop or measuring cup, gradually mix in the flour and yeast mixture to make a very soft dough. 1 minute stir.
Add the salt and continue to mix. 30 seconds on 4th speed.
Stop the mixture and scrape the dough from the sides of the bowl.
Add the browned butter in increments. Continue to mix at 2nd speed for two to four minutes or until all butter has been added.
Lower the mixing bowl and remove the paddle attachment. Clean the paddle using the plastic dough scraper, then scrape the sides of the bowl.
Replace the paddle with the dough hook.
The dough will become very slack, but continue to knead until it firms up.
After kneading for 4 minutes, stop the mixer and lower the mixing bowl.
Continue to knead for an additional 25 - 35 minutes on 4th speed.
Remove the dough from the mixer using the plastic dough scraper.
Invert the dough onto the countertop and shape and round the dough using a tuck and pull method.
Place the dough in a buttered or greased bowl. Cover tightly with plastic wrap and give the dough a 90-minute rest – bulk fermentation.
It can be refrigerated at this point, not to exceed 18 hours.
While the dough ferments, make the sugar paste.
Prepare the glazed pecans for the brittle and the decorations. Set it aside.

Rosca de Reyes Procedure

Remove the dough from the bowl after 90 minutes.
Invert the fermented dough onto a lightly floured surface.
Fold in four corners of dough to form a bundle, invert over a floured surface, and flatten dough to form a rectangle.
Using the plastic dough scraper, divide the dough into three even pieces (about 300 grams each).
Lightly apply some shortening to your hands and round the dough pieces tightly.
Place the rounded dough pieces on a greased tray and cover using plastic wrap.
Place to the side and let rest for 15-30 minutes for intermediate fermentation.
After fermentation, use the plastic dough scraper to take the dough piece and divide it only halfway, pulling the edges to form a dough strand. It can be left to rest at this stage, but make sure to cover it so the dough does not form a skin or dry out.
Stretch and flatten the dough strand to 10 to 12 inches in length.
Place the plastic baby figurine in the top center and push it down into the dough.
From top left, using both hands carefully, roll the strand towards you to form a log.
Seal the seam using the palm of your hand, and continue to roll to an even log (12 to 16 inches).
Take one end of the log and make a cone-shaped point. Flatten the opposite end and join to create a rosca (wreath-like figure).
Wrap the conical point using the flattened end and roll it together tightly.
Place the rosca over a greased baking sheet, seam-side down.
Flatten the rosca and stretch it out to give it its final shape. Repeat with the remaining dough pieces.
Cover with plastic wrap for an additional 30 to 45 minutes.
Apply egg wash (beaten egg) before decorating with sugar paste.
Add the sugar paste in a crisscross pattern. It can be added by hand or using a pastry bag.
The sugar paste can be applied using a technique where the paste is pulled over the rosca by stretching it between your fingertips. You will drape it over four different locations (20 grams or 2 tablespoons), per placement.
Add the glazed cherries and pecans over areas without sugar paste.
Add pearl sugar by pressing it down over the egg-washed dough.
Apply the sugar blend over the sugar paste, then gently press it down to keep the sugar in place.
The Mini Honey Pecan Roscas are now ready for their final proof.
Let the dough stand in a warm place (about 75ºF / 24ºC) until the rosca doubles in size (about 30 minutes).
Position racks in the top third and center of the oven and preheat to 350ºF / 180ºC. If you have a convection feature, use it; there’s no need to adjust the temperature.
Bake until the roscas look golden brown, or about 20 to 25 minutes. Be sure to switch the position of the pans from top to bottom and front to back halfway through baking.

Mini Honey Pecan Rosca