Roscon De Reyes

Ingredients

• 8 Cups All-Purpose Flour
• 3 Tablespoons Active Dry Yeast
• 1 1/2 Cups Warm Whole Milk
• 1 1/2 Cups Sugar (Divided)
• 1 Cup Unsalted Butter (Softened)
• 6 Egg Yolks (Divided)
• 2 Oranges (Zested)
• 2 Lemons (Zested)
• 3 Tablespoons Dark Rum
• 4 Tablespoons Orange Blossom Water
• 1 Teaspoon Salt
• 3 Tablespoons Milk
• 1/4 Cup Candied Fruits
• 2 Tablespoons Pearl Sugar

Directions

1. In a large bowl, dissolve yeast, and 3 tablespoons of sugar in the warm milk. Keep aside, covered in a warm place for at least 30 minutes.
2. In the bowl of yeast mixture, add flour, remaining sugar, orange and lemon zest and mix until well combined. Add 4 egg yolks, butter, blossom water and rum and mix until a dough is formed. With your hands, knead the dough for about three minutes.
3. Add salt and knead until a slightly sticky dough is formed. With a plastic wrap, cover the dough and keep in a warm place for about three hours or doubled in volume.
4. Place the dough onto a lightly floured smooth surface and with your hands, punch for about 40-50 seconds. Divide the dough into 3 equal sized portions. With a rolling pin, roll each dough portion into a long rectangle. Then, roll the long side into a sausage shape.
5. Arrange the rolled dough portions onto a parchment-lined baking sheet. With a cloth, cover the baking sheet and keep in warm place for about 45 minutes.
6. Preheat the oven to 320 degrees.
7. In a small bowl, add 2 egg yoks and 3 tablespoons of milk and beat until well combined.
8. Coat top of each bread with milk mixture evenly. Place candied fruit and pearl sugar on top of each bread in a decorative pattern. Bake for about 40 - 45 minutes.
9. Remove from oven and keep onto a wire rack to cool completely before serving.