600g of wheat flour type 550
210 ml of warm milk
14g of dry yeast
3 medium sized eggs
120g melted butter
1 teaspoon orange extract (5 ml)
For the decoration
120g wheat flour type 405
80g powdered sugar
Dried fruit figs, candied orange, quince paste cut into strips and/or cherries
2 or 3 little plastic figures (you can use dried dates in case you don't have any)
White sugar for sprinkling
In a bowl, add the warm milk, a tablespoon of flour, a tablespoon of sugar and finally the yeast. Let stand for 10 to 15 minutes in a warm place.
In a separate large bowl add the flour, sugar, salt, orange extract and egg. Mix with a wooden paddle or directly by hand.
When the yeast and milk mixture looks foamy, add it to the previous mixture and mix just until they are integrated.
Finally, add the melted butter, mix just until the dough absorbs all the butter. Keep in mind that the mixture will still be tacky.
Place the mixture in a clean bowl greased with oil to prevent it from sticking.
Let it rest in a warm place for 1 hour or until it doubles its volume. (it can be 1.5 hours)
While the dough rests, prepare the sweet crust for decoration: Add margarine, powdered sugar and flour in a bowl. Mix until you have a homogeneous mixture. Set aside.
Once the dough has doubled in size, punch it down and shape it into a cylinder.
Join the ends of the cylinder to obtain the characteristic oval shape of the Rosca de Reyes and insert the figures or dates into the dough at the underside of the dough.
Transfer it to a baking sheet -previously greased or lined with baking paper- and cover with plastic wrap, being careful not to press it. Let it rest in a warm place for 45 minutes.
In the meantime, gather the ingredients for the decoration and beat the egg with the milk or water for the glaze.
With the help of a kitchen brush, glaze the dough with the egg mixture.
Shape the decoration strips with the dough from step 7, placing a small portion of the dough between your hands and flattening it on the table until the desired size strips are formed.
Place some of the dried fruit on top of the dough, pressing gently. Sprinkle it with sugar and bake the first 10 minutes at 190°C; then reduce the heat to 180°C, and bake for 10 more minutes until the bread has a nice golden color. The time may vary depending on your oven, but should never surpass 30 minutes.
Now you just have to enjoy your rosca with a delicious cup of hot chocolate.
Have a nice Three Kings Day!