Go Back

Vegan 3 Kings Bread (Vegan Rosca de Reyes)

Vegan 3 Kings Bread or Vegan Rosca de Reyes. Dairy and egg free, delicious, fluffy and super soft, plus the toppings go wonderfully with the bread. You are going to love it!
Prep Time35 mins
Cook Time35 mins
Proofing time1 hr 40 mins
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: Mexican
Keyword: Homemade rosca de reyes, How to make rosca de reyes, Three kings bread, Vegan Bread, Vegan recipes, Vegan rosca de reyes, Vegan rosca de reyes recipe
Servings: 8 pieces
Author: Annie



  • 400 g all-purpose flour
  • 100 g brown sugar
  • 2 ¼ tsp instant yeast
  • ¼ tsp salt
  • ¾ cup non-dairy milk warm
  • 70 g margarine or vegan butter
  • ¼ cup orange juice
  • 1 tsp orange zest
  • 2 tsp vanilla extract

Sugar paste

  • 100 g all-purpose flour
  • 65 g powdered sugar
  • 65 g margarine or vegan butter room temperature
  • ½ tbsp vanilla extract
  • 2 tbsp brown sugar to sprinkle on top of the sugar paste


  • 3 tbsp Biscoff spread or peanut butter
  • 3 tbsp dairy-free chocolate melted
  • 6 vegan biscuits chopped
  • 4 tbsp nuts chopped


  • In a bowl, combine the flour, sugar, yeast, and salt.
  • In another bowl, mix the warm milk with the margarine (70 g) and whisk until the margarine completely melts. Add the orange juice, orange zest and vanilla.
  • Pour the previous mixture into the flour bowl and mix until the dough begins to incorporate.
  • Transfer the dough to your work surface and knead for 8 minutes or until the dough looks slightly shiny, feels very smooth, and no longer sticks to your hands.
  • Grease a large bowl with a little oil or margarine and place the dough inside it. Cover with a kitchen towel or large plate to generate a little bit of heat and allow the dough to rise. Put the bowl in a warm place and let it proof for 1 hour.
  • While the dough is rising, make the sugar paste. In a bowl, sift the flour and powdered sugar. Add the margarine, vanilla and mix with your hands until you get a homogeneous dough. Divide in 4 equal parts, flatten them again with your hands (like small elongated discs) and reserve.
  • Take the dough out of the bowl and roll it out until it looks like a long log. Join the edges by making a small hole in one of them and introducing the other end into it. Pinch the edges to seal them, it should look like and elongated donut.
  • Place the sugar paste discs throughout the dough, I placed them at each cardinal point of the bread (top, bottom, left and right) and sprinkle a little brown sugar on each disc. Cover the dough with a towel and let it proof in a warm place for 40 more minutes.
  • Fifteen minutes before the dough is done proofing (meaning at minute 25), preheat the oven to 345°F (170°C).
  • Bake the bread for about 35 minutes (it should look slightly golden on top).
  • Remove from the oven and let cool before adding the rest of the toppings.
  • Transfer the Biscoff spread or peanut butter to a ziploc bag with a small cut on the end (repeat the same process with the melted chocolate) and drizzle the gaps of the bread without sugar paste with them (as shown in the video). Sprinkle a little bit of cookie chunks and nuts on top (cookie for the spread or peanut butter and nuts for chocolate).
  • Store the bread in an airtight container.
  • When you’re about to eat a piece of bread, we recommend reheating it for 15 seconds in the microwave to make it extra soft again.