Rosca de Reyes



For the Sponge:

For the dough:


For the sponge:

In a bowl, combine the flour, yeast, powder milk, salt, water (adding little by little until well combined) ann honey.

Mix until getting a soft dough. Cover and let it rest in a warm place for 4 hours.

For the dough:

In a small pot warm milk and add sugar, butter, vanilla, cinnamon anise, orange zest, orange blossom water and rum.

Mix until it reaches about (40°C) (it will be warm to the touch)

Mix milk mixture with the flour (mixed with the yeast), little by little until getting a soft dough. Add the sponge and mix well.

Add the raisins and 3 eggs. Knead for 10 minutes. Add more flour if the dough is too wet.

Place dough into a bowl and cover. Let it sit until it doubles in size, about 2 hours.

Pre-heat oven to 175°C

Turn the dough onto a slightly floured surface and using your palms roll it into a long rope. Shape it into a ring sealing the ends together.

Cover and let it rest in a warm place for 30 minutes.

Brush the bread with the eggwash.

Decorate the bread with the fruits

Bake for 20-25 minutes or until it turns golden brown. Let it cool on a rack for 10 minutes and serve.