Roscón de Reyes

Method

Dissolve fresh yeast in warm milk with a pinch of sugar and let stand for ten minutes until foamy. In a large bowl, combine flour, sugar and salt, then create a well and add the yeast mixture, eggs and egg yolk, mixing until a shaggy dough forms. Knead for eight minutes, then gradually incorporate softened butter and knead until smooth and elastic. Add orange zest, lemon zest and aniseed liqueur, mixing thoroughly. Fold in candied fruit gently, then place in an oiled bowl, cover and prove for ninety minutes until doubled. Shape the dough into a ring on a baking tray, then insert the dried broad bean and ceramic figurine into the dough from underneath, ensuring they cannot be seen. Cover and prove for a further sixty minutes. Brush the ring with egg white mixed with a little water, then press whole almonds around the top and scatter pearl sugar generously. Bake at 190 degrees Celsius for thirty-five to forty minutes until golden and a skewer inserted comes out clean. Cool on a wire rack before serving.