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Frida's Fiestas Guadalupe Rivera [Buy Me]

Rosca De Reyes

Ingredients

3 1/2 cups/450g flour

1 envelope active dry yeast dissolved in 5 tbs. warm milk

3/4 cup/150g sugar

7 eggs

4 1/2 ounces/125g butter, softened

1/4 cup/60ml warm milk

Salt

2 tsp. ground cinnamon

1/4 tsp. anise seeds

3/4 cup/90g raisins

1 tsp. vanilla extract

1 small porcelain doll

3 oz/60g dried figs, cut in strips

1/3 cup/60g candied citron, cut in strips

1/2 cup/60g candied orange, cut in strips

1/2 cup/60g candied lemon, cut in strips

1 beaten egg

Sugar

Serves 8

1. Mount the flour on the counter or in a bowl and make a well in the center. Fill the well with the softened yeast, sugar, eggs, butter, milk, a pinch of salt, the cinnamon, anise, raisins, and vanilla. Mix into a dough and knead for about 20 minutes until the dough pulls away from the counter.

2. Shape the dough into a ball. Brush it with softened butter, and place in a greased bowl. Cover with a cloth and let rise in a warm place for 2 1/2 to 3 hours, until doubled in bulk.

3. Place the dough on a floured surface, knead lightly, and shape into a ring. Poke the doll into the dough and arrange the ring on a buttered bakaing sheet. Decorate the ring with candied fruit and let it rise again for 1 1/2 hours, until doubled in bulk.

4. Brush with beaten egg, sprinkle with sugar, and bake in a preheated 375 degrees oven for 40 minutes, or until done. You know the rosca is done when the bottom sounds hollow when tapped.

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