Roscón De Reyes

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/2 cup sugar
• 1/2 cup lemon zest (minced zest)
• 1/2 cup orange zest (minced zest)
• 1 (2 1/2 teaspoon) envelope active dry yeast
• 2/3 cup milk, heated to lukewarm (90 f to 100 f)
• 1/2 cup unsalted butter, at room temperature
• 3 eggs
• 3 tablespoons orange flower water
• 1/2 teaspoon salt
• 3 cups unbleached all-purpose flour, plus extra
• all-purpose flour, for dusting, and
• olive oil, for preparing pan
• 1/2 cup candied fruit, finely chopped (optional)
• whipped cream (optional) or chocolate whipped cream (optional) or meringues (optional) or pastry cream, optional for filling (optional)

Recipe

• 1 in a food processor or blender, combine the 1/2 cup sugar and both citrus zests and process on high speed until you have a mixture of fine particle. set aside.
• 2 in a large bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.
• 3 add sugar-zest mixture, the butter, 2 of the eggs, the orange flower water, and the salt and stir with a wooden spoon until all the ingredients are well mixed.
• 4 add half the flour to the milk mixture and mix with your hands until well blended. add the remaining flour and continue mixing until all the flour is incorporated.
• 5 knead the dough in the bowl for a few minutes until it is smooth, flexible, and no longer sticky.
• 6 cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 hour, or until it has roughly doubled in size.
• 7 preheat the oven to its lowest setting and brush rimmed baking sheet with olive oil.
• 8 punch down the dough. on a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2 1/2 inches in diameter. place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a "crown." alternatively, divide the dough in half and form 2 logs each 15 inches long and 2 1/2 inches in diameter. form the logs into 2 crowns on the baking sheet.
• 9 fill an ovenproof bowl with water and place it at the rear of the oven.
• 10 place the baking sheet with the dough crown in the oven. let the dough rise for about 1 hour, or until nearly doubled in size.
• 11 remove the pan from the oven and increase the oven temperature to 400°f break the remaining egg into a small bowl, beat until blended, and brush it onto the crown(s). scatter the candied fruits evenly over the top(s), if desired, and sprinkle evenly with the sugar.
• 12 bake the cake(s) for 25 to 30 minutes, or until golden. transfer to a wire rack and let cool on the pan.
• 13 transfer to a serving plate and serve at room temperature.
• 14 if desired, carefully slice the cake in half lengthwise. spread the inside with the filling of your choice and top with the other half of cake.