Rosca de Reyes (Epiphany — Mexico and Spain)

Ingredients

• 650g bread flour
• 10g instant yeast
• 10g sea salt
• 120g granulated sugar
• 3 large eggs
• 200ml whole milk, warmed
• 100ml fresh orange juice
• 120g unsalted butter, softened
• 10ml orange flower water
• 100g candied fruits (orange peel, citron, cherries), coarsely chopped
• 50g blanched almonds, sliced
• 1 ceramic coin or fava bean (for tradition)
• For Glaze
• 1 egg yolk
• 15ml water
• 100g pearl sugar

Method

1. 1
   Combine flour, yeast, salt, and sugar in mixing bowl; add eggs, milk, and orange juice; mix until shaggy dough forms.
2. 2
   Knead dough 8 minutes until smooth; incorporate butter in small pieces, then orange flower water, candied fruits, and almonds; nestle coin into dough.
3. 3
   Form into ball; place in oiled bowl, cover, and prove 60 minutes until doubled.
4. 4
   Shape into 28cm ring on parchment; cover and prove 60 minutes until puffy.
5. 5
   Whisk egg yolk with water; brush over ring and sprinkle generously with pearl sugar.
6. 6
   Bake at 190°C for 35 minutes until deep golden and fragrant.
7. 7
   Cool on wire rack 30 minutes before serving (warn guests of hidden coin).