In our house the Christmas season extends through January 6^th.  This is because our youngest son was born in Guatemala and we have assimilated his native culture into our family.

Similar to other Latin American countries, Guatemalans celebrate Dia de los Tres Reyes (Day of the Three Kings). It is widely believed that this is the day when the three wise men visited baby Jesus and delivered their gifts. January 6^th is also known as the Epiphany.

Our Nacimiento (nativity) sits in a place of honor so that is highly visible. On the eve of Dia de los Tres Reyes, we have prayers around the crèche. All of the kids participate, so the somberness gives way to giggles and a celebratory feeling. Because we have had a substantial Christmas, the kids do not put their shoes out for gifts, as is the traditional custom. Instead, they give to other children.

On Dia de los Tres Reyes, we have our traditional Guatemalan Merienda de Reyes, the meal of the three kings. It concludes with the all-important hot chocolate and Rosca de Reyes, the colorful red and green sugar and candied fruit decorated oval cake with the hidden baby Jesus (symbolizing him being hidden from King Herrod’s men). My kids eat more than the traditionally allotted single piece of the yummy cake in an attempt to get the baby Jesus; for some reason we had two last year. Whoever finds the baby Jesus is expected to host the Candelaria (Candlemas) several weeks later.

Rosca de Reyes recipe Bake for 40-45 minutes at 350°

3 1/2 cups flour
1 packet yeast
3/4 cups of sugar
7 eggs
125 grams butter
1/4 cup lukewarm milk
Dash of salt
2 tsp. cinnamon
1/4 tsp aniseed
100 grams raisins
1 tsp vanilla
50 grams candied figs
50 grams candied orange
50 grams candied lemon
50 grams candied cherries
50 grams candied citron
1 beaten egg
sugar (for more fun use colored sugars)
butter
flour

Dissolve the yeast in five tablespoons lukewarm milk.  Mix the flour, yeast, sugar, eggs, melted butter, milk, salt, cinnamon, aniseed, raisins, and vanilla.  Knead into a ball; grease it with some butter and place near a warm stove until the dough doubles in size. (About 2 1/2 hours)  Meanwhile cut into strips the candied fruit.

Knead, banging it down on the floured tabletop, to make it soft and pliable.  Form the dough into a ring or rosca. Insert the baby figurine.  Place the rosca on a greased backing tray.  Decorate it with the strips of candied fruit. Leave the rosca once more to fluff up again. Brush the rosca with the beaten egg and sprinkle over granulated sugar.

Recipe from this site.

Judy M. Miller lives in the Midwest with her husband and four children. Her essays and articles appear in parenting and adoption magazines. “Souls Speak,” is featured in A Cup of Comfort for Adoptive Families (Adams Media). “I Can’t Be Loved” is included in the recently published Pieces of Me: Who Do I Want to Be? (EMK Press). She blogs at The International Mom’s Blog.