Rosca (ring or bagel) is a Spanish and Portuguese[1] bread dish eaten in Spain, Mexico, South America, and other areas. It is made with flour, salt, sugar, butter, yeast, water, and seasonings. It is also called ka'ake and referred to as a "Syrian-style cracker ring".[2]

Rosca from Madrid, Spain
Alternative namesKa'ake
TypeBread, bagel, doughnut
Region or stateMexico, South America, and other areas
Created bySpanish and Portuguese
Main ingredientsFlour, salt, sugar, butter, yeast, water, and seasonings

Roscas de reyes variation

Roscas de reyes (ring of kings or three King's bread) is eaten on "El Dia de Los Reyes" ("The Day of the Kings"), which is part of the celebration of the Three Kings who visited the baby Jesus to give him gifts (traditionally gold, myrrh, and incense).[3]

The cake itself is an oversized version of kingcake colored with candy fruit. Raisins, milk, anise, cinnamon, vanilla, and colorful candy fruit are used depending on the recipe.[4][5]

At least one plastic miniature figurine of the baby Jesus can be hidden inside the cake. The person who finds it is seen as the lucky winner of the prize (whatever that might be).[5] In many traditions, the person who finds a plastic baby first must host a dinner party, and anyone who finds another plastic baby must bring a dish. The dinner party is hosted on 2 February, which is called "Dia de la Virgen de la Candelaria" ("Day of the Virgin of Candelaria"). After eating the rosca, the children leave their shoes near the doorstep so they can receive a small gift.

See also


  1. Retrieved from
  2. Glezer, Maggie (2004). A blessing of bread: the many rich traditions of Jewish bread baking around the world. Artisan Books, 2004. ISBN 978-1-57965-210-4, page 187. Retrieved from
  3. Clark, Bryanna (1990-11). Festive Holiday Breads. Vegetarian Times, November 1990, page 32. Retrieved from
  4. Virginia Nylander Ebinger Aguinaldos: Christmas customs, music, and foods of the Spanish-speaking countries of the Americas Sunstone Press, 2008 ISBN 978-0-86534-689-5, page 234.
  5. Beth Hensperger Beth Hensperger's bread made easy: a baker's first bread book Ten Speed Press, 2000 ISBN 978-1-58008-112-2, page 84
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