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Ingredients

4 packets of yeast (about 30 gr)
5 cups flour
200 g butter (just over 2 sticks)
4 whole eggs
8 egg yolks
1 cup sweetened condensed milk
1/2 teaspoon salt
1 teaspoon orange blossom
1 cup chopped fruits for top of bread: figs, citron, orange, lemon, cherries, raisins

To decorate

figurines of the child jesus
eggs for varnishing
figs, lemon and orange crystallized into strips
cherries
standard sugar

Method

30 min> cooking: 25 min> overtime: 1 hour 20 min leavening> ready in: 2 hours 15 min

Dissolve the yeast in a little warm water. add 2 to 3 tablespoons of flour. mix well and let the dough stand in a warm place until doubled in size. about 30 to 40 minutes.

While on a table heap flour and form a kind of volcano hole in the center. add in the hole the rest of the ingredients except the chopped fruit. with your hands and kneading, incorporate everything. then again let the dough rest to rise to double in size.

Once ready, you'll work it on a flat surface. extend to form a rectangle. in the center place chopped fruit and make into a roll. place on baking sheet on parchment paper if desired. using a scissor cut into middle at certain parts to place a few infant christ and close the areas.varnish with egg and decorate to your taste with the ingredients you have such as cherries and fruits listed above.

Bake at 180 ° c for 25 minutes.

Rosca de Reyes in 5 steps

Ingredients:

Sponge
• 30 g Yeast
• 1 tbsp honey
• Warm Milk 120 cc

Dough
• 500 g flour
• 3 eggs
• 150 g Sugar
• 100g butter
• 1 pinch salt
• Zest of 1/2 lemon
• Zest of 1/2 orange

Custard cream
• 4 Eggs
• 300g Sugar
• 100 g flour
• 40 g Corn starch
• 1 liter Whole milk
• 1 tablespoon vanilla extract

To decorate
• Maraschino Cherries
• Granulated sugar
• Custard cream
• candied fruits
• Syrup to taste


Preparation:

1. Make the dough: Mix the warm milk with fresh yeast and honey. Let rise for about 10 minutes, until a sponge is made.
Mix the flour in a bowl with salt.
Make a well in the middle and pour the eggs with the sugar and fold  in.
Mix the liquids, incorporating yeast sponge and begin integrating with flour.
Once you have formed a mass, stop kneading and add the butter a little at a time.

2. SHAPING THE WREATH (ROSCA) and allowing it to rise: Mix with movements souffle to a smooth dough that does not stick to the counter.
Form a bun and place the dough on floured counter. With floured elbow, make a hole in the middle of the bun. The hole should be large because, otherwise the leavened bun will close.

3. DO custard and decorate: Place the bun on a plate (with a greased pan in the hole, if you want to avoid closing the gap ).

4. BAKING TIME: Let rise for 30 minutes and decorate with pastry cream. Paint the rest of the thread with egg and bake at 180 for 20-30 minutes.

5. DECORATE WITH SYRUP AND FRUITS: Once out of the oven and brush with syrup decorate maraschino cherries, candied fruit and granulated sugar.