Rosca de Reyes

Ingredients(for 1 large slice (about 1/8 ring))

• 2 1/2 cups All-purpose flour (harina de trigo)
• 1/2 cup Low-fat milk (leche descremada)
• 1 packet (7g) Active dry yeast (levadura seca)
• 2 Eggs (large, room temperature)
• 1/4 cup Organic cane sugar (azúcar de caña)
• 1/4 cup Unsalted butter (softened)
• 1 tablespoon Orange zest (ralladura de naranja)
• 1 teaspoon Vanilla extract (extracto de vainilla)
• 1/3 cup Candied fruit (figs, cherries, or ate (Mexican fruit paste))
• 2 tablespoons Sliced almonds (for garnish) - optional
• 1/4 teaspoon Pinch of salt

Instructions

1. 1

   Warm the milk until just lukewarm. In a small bowl, mix the yeast with 1 tablespoon of sugar and the warm milk. Let it sit for 8 minutes, until foamy.

   8 minutes

   Ensure the milk is not too hot to avoid killing the yeast.

2. 2

   In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the eggs, softened butter, orange zest, vanilla, and the activated yeast mixture. Mix until a dough forms.

   5 minutes

   Use a stand mixer with a dough hook for easier kneading.

3. 3

   Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic. If sticky, add a tablespoon of flour at a time.

   10 minutes

   Proper kneading develops the gluten for a fluffy bread.

4. 4

   Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.

   60 minutes

   For a quicker rise, place near a sunny window or in an oven with the light on.