Rosca de Reyes or Three Kings Bread

Directions

Combine yeast and warm water in a small bowl.

Allow the yeast mixture to stand until it begins to foam, 5 to 10 minutes.

Place all of candied fruit in a small bowl and drizzle with 2 tablespoon of warm water. Let stand 1 hour to soften fruit.

Warm the milk over medium heat. Add sugar, butter, vanilla, cinnamon, and salt.

In a large bowl, mix 3½ cups flour, 2 eggs, yeast mixture, milk mixture and candied fruit. Mix well until the dough gathers into a ball. If the dough is too wet, gradually add more flour until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5 minutes. Put the dough back into the bowl and cover it with plastic wrap and let it rise for 1 hour in a warm spot.

Remove the dough from the bowl and knead on a lightly floured surface again. Roll the dough into a long rope and shape it into a ring, sealing the ends together. Insert a doll or coin into the bread from the bottom, if using.

Line a baking pan with with aluminum foil and spray with nonstick cooking spray. Carefully move the dough ring to the lined baking pan.

Preheat the oven to 350℉ (180℃).

Beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush the top of the dough with egg wash. Garnish the bread with extra candied fruit. Bake for 35 to 40 minutes or until the cake is golden.

Cool completely on a wire rack before slicing.

Be sure to let your guests know there is a doll or coin in the bread.

adapted from foodnetwork. com