Roscon de Reyes

Ingredients

• 8 cups flour
• 3 tablespoons active dry yeast
• 1 1/2 cup whole milk (warm)
• 1 1/2 cup sugar
• 1 cup unsalted butter (softened)
• 4 egg yolks
• Zest of two oranges
• Zest of two lemons
• 3 tablespoons dark rum
• 4 tablespoons orange blossom water
• 1 teaspoon salt
• 3 egg yolks
• 3 tablespoons milk
• Candied fruits
• Pearl sugar

Instructions

1. 1

   Dissolve 1 tablespoon of sugar and yeast in warm milk. Cover and set aside for 30 minutes in a warm place until foam forms on the surface.

2. 2

   Mix the flour with the citrus zests, the remaining sugar and the diluted yeast. Then add the softened butter, egg yolks, rum, and orange blossom water. Knead for 3 minutes.

3. 3

   Stir in the salt and knead until the dough comes off the sides of the bowl.

4. 4

   If the dough really looks too sticky, adjust by adding very little flour at a time. The softer and stickier the dough is, the softer and airy the brioche will be. The dough must absolutely not be compact.

5. 5

   Cover the dough and allow it to rise in a warm, dry place, away from drafts for 3 hours. The dough must have at least doubled in volume.

6. 6

   On a work surface, degas the dough for less than a minute.

7. 7

   Divide the dough into three pieces and form three crowns with a large hole in the center.

8. 8

   Place the wreaths on a baking sheet lined with parchment paper.

9. 9

   Cover the dough with a cloth and let it rise again in a warm and dry place, away from drafts for 45 minutes. The crowns must double in volume.

10. 10

    Preheat the oven to 320F/160C.

11. 11

    Mix the egg yolk and the milk, and brush the whole roscon of reyes.

12. 12

    Decorate with candied fruits and pearl sugar.

13. 13

    Cook for about 30 minutes.