 Rosca from Madrid, Spain | |
| Alternative names | Ka'ake |
|---|---|
| Type | Bread |
| Region or state | Spain, Portugal, Mexico, South America, Philippines and other areas |
| Created by | Spanish and Portuguese |
| Main ingredients | Flour, salt, sugar, butter, yeast, water, and seasonings |
Rosca or roscón (lit. 'ring') is a Hispanic bread dish eaten throughout Iberia and Latin America.1 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
Gallery
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Roscas of Chile -
Roscas "chonchinas" from Chonchi (Chiloé, Chile) -
Still Life with Watermelon, Pastries, Bread, and Wine by Luis Egidio Meléndez in 1770
References
References
- Morton, Mark (2004). Cupboard Love 2: A Dictionary of Culinary Curiosities. Insomniac Press. ISBN 978-1-897415-93-1.
- Glezer, Maggie (2004-01-01). A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World. Artisan Books. ISBN 978-1-57965-210-4.
External links
External links
- A State Mandated Christmas Bonus, a blog post by the Law Library of Congress, makes reference to the Rosca de reyes.