THREE KINGS BREAD Recipe for you today

Rosca de Reyes in 5 steps

Ingredients:

Sponge
• 30 g Yeast
• 1 tbsp honey
• Warm Milk 120 cc

Dough
• 500 g flour
• 3 eggs
• 150 g Sugar
• 100g butter
• 1 pinch salt
• Zest of 1/2 lemon
• Zest of 1/2 orange

Custard cream
• 4 Eggs
• 300g Sugar
• 100 g flour
• 40 g Corn starch
• 1 liter Whole milk
• 1 tablespoon vanilla extract

To decorate
• Maraschino Cherries
• Granulated sugar
• Custard cream
• candied fruits
• Syrup to taste


Preparation:

1. Make the dough: Mix the warm milk with fresh yeast and honey. Let rise for about 10 minutes, until a sponge is made.
Mix the flour in a bowl with salt.
Make a well in the middle and pour the eggs with the sugar and fold  in.
Mix the liquids, incorporating yeast sponge and begin integrating with flour.
Once you have formed a mass, stop kneading and add the butter a little at a time.

2. SHAPING THE WREATH (ROSCA) and allowing it to rise: Mix with movements souffle to a smooth dough that does not stick to the counter.
Form a bun and place the dough on floured counter. With floured elbow, make a hole in the middle of the bun. The hole should be large because, otherwise the leavened bun will close.

3. DO custard and decorate: Place the bun on a plate (with a greased pan in the hole, if you want to avoid closing the gap ).

4. BAKING TIME: Let rise for 30 minutes and decorate with pastry cream. Paint the rest of the thread with egg and bake at 180 for 20-30 minutes.

5. DECORATE WITH SYRUP AND FRUITS: Once out of the oven and brush with syrup decorate maraschino cherries, candied fruit and granulated sugar.