Roscón de Reyes

Ingredients: 650 g of strength flour | 250 ml of warm milk | 25-30 g of fresh yeast | 120 g of sugar | 120 g of melted butter or melted margarine | 2 eggs and 1 yolk | 10 g of salt | 2 and 1/2 tablespoons of orange blossom water | Zest of 1 lemon and 1 orange

To decorate: Frosty fruits (optional) | Sugar | 1 beaten egg | One orange (optional) | Figures suitable for baking

Put half of the warm milk in a bowl with 3 tablespoons of force flour, add 30 g of fresh shredded yeast and mix everything. Cover it with transparent film and let it rest 20 minutes in a warm place so that it ferments.

In another bowl add the rest of the flour and while stirring add the sugar, lemon and orange zest, salt, milk, 2 eggs, orange blossom water, butter or melted margarine and when we have a homogeneous mixture we incorporate the mass that we had fermenting and we put everything together.

Flour a smooth surface and knead for a few minutes. If the dough is stuck in the hands we add flour little by little until it can work well. Once kneaded, make a ball and keep it in an airtight container or covered with a damp cloth in a warm place for 2 hours.

Passed 2 hours the dough must have doubled its size. We remove it and on the floured surface we knead it again and little by little we give it the shape of a roscón.
To give the shape of roscón there are two simple options:
-It becomes a ball, we make a hole in the center and from there we take it to the edges.
-It becomes "a churro" and the ends are joined.

With the quantities that we have given you can make a large roscón or two medium roscónes. Keep in mind that when it comes to baking it rises, therefore the hole will become small.

Let it stand again for about 1 hour and preheat the oven to 180ºC for 20 minutes. Now it's time to decorate it to our liking: you can paint with egg and put frosted fruit, icing sugar, almonds ... And above all and most importantly: it's time to hide the figurine!

Once we have the decorated roscón, we put it in the oven at 180ºC for an approximate time of 25 minutes if it is large, 15 if it is small.

Optional step:
Once removed from the oven and cooled, we can cut it in half and fill it with cream, truffle or the filling that we like.