On the twelfth night after Christmas, Christians around the globe mark Epiphany. Often referred to as Three Kings Day, this event pays tribute to the journey of the three wise men who were led by a star to visit the newborn Jesus. To honor this day, baked delights known as King Cakes are the main attraction. These cakes, alternatively called Three Kings Cake or a baby cake, feature a unique surprise - a fève, a small trinket, or figurine baked inside the cake.

Take Mexico's Rosca de Reyes, for instance - If you find a plastic baby Jesus in your slice, you're tasked with throwing a party and preparing tamales for Día de la Candelaria on February 2.

Iliana de la Vega and Ana Torrealba, the dynamic mother and daughter chef duo behind El Naranjo restaurant in Austin, Texas, are renowned for their majestic, fluffy, generously-flavored Rosca de Reyes. Some of the unique elements that contribute to its taste include a poolish - a pre-ferment doughy mix of flour, yeast, and water, and the incorporation of anise seeds. But the real show lies in the decoration, with a colorful assortment of candied fruits, dried citrus peels, and nuts.

The duo highlights the significance of their technique in baking. They underscore not rushing the process of blooming yeast, instead opting for a slow ferment at room temperature. Additionally, adding just enough flour to prevent sticking while ensuring the bread stays soft and tender is paramount in their process. Ate strips, traditional Mexican fruit strips in vibrant hues, make for the perfect topping for this festive bread, adding an additional layer of taste and texture.

The cake can then be kept in an airtight container at room temperature for up to three days for best taste.

With the right combination of ingredients like bread flour, whole milk, instant yeast, eggs, granulated sugar, kosher salt, cold unsalted butter, anise seeds and your choice of optional decoration with ate strips, pecan halves, and candied cherries, you can recreate this flavorful delight in your own kitchen. The real secret to the Rosca de Reyes is patience, as the dough needs ample time to rest at room temperature before the baking process can begin.

Once the dough has doubled in size, it can be lightly kneaded and rolled out before being transferred to a baking sheet. Following another period of rest to allow the dough to rise once more, the cake is then ready to be brushed with an egg wash and festooned with toppings.

After a relatively short time in the oven, the bread is golden brown and ready to cool, bringing the traditional Mexican King Cake to life. With every bite, the Rosca de Reyes is a sweet reminder of the rich traditions and celebrations of Three Kings Day.