Rosca de Pascuas

Although hot cross buns are the MOST popular pastries in the UK during Easter, in Argentina and most of South America, it is all about the Rosca de Pascuas.

Rosca de Pascuas are made from a sweet pastry (it tastes similar to a brioche) and usually decorated with crema pastelera (crème patisserie). Traditionally, roscas de Pascuas are very similar to the roscas de Reyes which I made earlier in the year. The rosca de Reyes recipe can be found here.

This year I decided to change things up for the rosca de Pascuas and instead of decorating the rosca with the crema pastelera, the rosca is filled with the crema pastelera and then plaited. It is a simple change but the difference is AMAZING!!

This may be a rosca de Pascuas but it is so delicious and grand, it would make a wonderful showstopper dessert when hosting any event!

What will you need for this amazing Rosca de Pascuas?

  • Plain flour: As you will be using yeast for the dough, you need to use plain flour and not self raising flour. You will also need plain flour for the crema pastelera.
  • Yeast: I made two roscas, one with fresh yeast and one with fast acting yeast. Both worked very well and I was not able to tell which one was made with which yeast at the end!! The yeast used is up to you and the quantity will depend depending on which yeast you use.
  • Honey: The honey is used when making the yeast sponge. It helps give the dough a better texture however if you do not have any honey, you can use caster sugar instead.
  • Caster sugar: The caster sugar is used when making the dough and crema pastelera.
  • Milk: The milk needs to be at room temperature to help the yeast sponge form faster.
  • Soft butter: Ensure you remove the unsalted butter from the fridge a while before you begin baking so it is soft!
  • Large eggs: one large egg is needed to make the dough and needs to be at room temperature. You will also need eggs to make the crema pastelera.
  • Lemon zest: The zest of half to one lemon makes this rosca absolutely gorgeous!
  • Vanilla extract: A teaspoon of vanilla extract is key in giving both the rosca and the crema pastelera their distinct flavours.
  • Corn flour: The corn flour is key when making the crema pastelera.
  • Dark chocolate: This is melted and used to decorate the amazing rosca de Pascuas.
  • Crushed walnuts (optional): This is also used to decorate the rosca de Pascuas. You can use any other nuts otherwise.


This recipe will make one medium sized rosca de Pascuas


For the sponge ferment:

  • 50g plain flour
  • 15g fresh yeast (you can otherwise use 5g of fast acting yeast or 10g of dried active yeast)
  • 1 tbsp honey or sugar
  • 70ml milk

For the dough:

  • 200g plain flour
  • 1 large egg
  • 50g soft unsalted butter
  • 50g caster sugar
  • pinch of salt
  • Zest of 1/2 lemon
  • 1 tsp vanilla extract

For the crema pastelera:

  • 500ml milk
  • 250g caster sugar
  • 1tsp vanilla extract
  • 2 large eggs and 1 egg yolk
  • 25g corn flour
  • 50g plain flour

To decorate the rosca de Pascuas:

  • 50g dark chocolate to melt
  • Handful of crushed walnuts


To make the yeast ferment:

  1. In a clean bowl, break the fresh yeast into small pieces, add the flour, honey and milk.
  2. Stir well until all the yeast and flour has dissolved.
  3. Allow to rest for 20-30 minutes until the yeast sponge has doubled in size.

To make the dough:

  1. Once the yeast ferment is ready, add the egg, sugar and vanilla extract and whisk well.
  2. Add the plain flour and pinch of salt into the bowl and start mixing well. To this add the zest of 1/2 lemon and continue to mix.
  3. To this, add the soft butter, mix and then start kneading.
  4. Tip the dough onto a clean surface and continue to knead for 10 minutes until the dough is uniform and does not stick to your hands.
  5. Place the dough into a clean bowl and allow to prove until it doubles in size. This will take a good 1 to 2 hours.
  6. Whilst this is taking place, move on to make the crema pastelera.

To make the crema pastelera:

  1. Add the flour and corn flour to a clean bowl and dissolve in 50ml of cold milk (this is from the 500ml of milk). Make sure the flour and corn flour is well dissolved.
  2. Pour the remaining milk into a pan and heat until it starts to boil.
  3. Whilst the milk is heating, in a separate bowl, add the 2 eggs and yolk, half of the sugar and vanilla extract. Mix well and to this add the dissolved flour/corn flour mixture. Continue to whisk until well mixed.
  4. When the milk starts to boil, start pouring the milk into the egg/sugar mixture and continue to stir constantly so it does not split.
  5. Once all the milk has been added, put the mixture in a clean pan and start to heat gently whilst continuing to stir/whisk.
  6. After 7-10 minutes of gently heating, the crema pastelera will start to set. If at any point you see clumps forming, remove from the fire, whisk vigorously until the clumps are broken and then continue to heat gently.
  7. Once the crema pastelera has thicken, remove from the fire and transfer to a clean bowl. Cover with cling film, ensuring the cling film touches the surface of the crema pastelera. This ensures that no crust is formed on the top whilst cooling.
  8. Let it cool at room temperature and then refrigerate until completely set.

To assemble and decorate the rosca de Pascuas:

  1. Place the dough into a slightly floured surface and roll into a thin large rectangle.
  2. With a spatula, cover all of the surface of the dough with the crema pastelera which should be cold.
  3. Roll the dough from one side onto the other until you end up with a long tube filled with crema pastelera.
  4. Using a sharp knife, cut through the middle of the roll to form two thinner rolls but ensure you do not cut all the way to the top. Leave a 2cm section which is not cut through.
  5. Cross one thin tube over the other tube and continue to plait both tubes until all the dough has been plaited. It will get messy but that is ok!
  6. Shape the plait into a circular shape and then cover in cling film and allow it to prove for another 1 hour or until it doubles in shape again.
  7. Once the rosca de Pascuas has doubled in size, start preheating the oven to 180 degree Celsius.
  8. Egg wash the rosca de Pascuas with a mixture made of 1 egg, dash of milk and pinch of salt and sugar.
  9. Bake in the oven for 25 minutes until golden. Once baked, remove from the oven.
  10. Melt the dark chocolate in the microwave and using a piping bag, pipe the melted dark chocolate over the rosca de Pascuas
  11. Decorate with crushed nuts such as walnuts.
  12. ENJOY!

I hope you enjoy this amazing rosca de Pascuas as much and cannot wait to hear your thoughts!

Buen provecho 🙂

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