Mexican Three Kings Bread with Orange, Candied Fruit and Sugar Paste

What you need

• 600 g (4 3/4 cups) all-purpose flour, divided: 500 g for the dough, 100 g for the paste
• 7 g (2 1/4 tsp) instant dry yeast
• 130 g (2/3 cup) granulated sugar, divided: 100 g for the dough, 30 g for sprinkling
• 1 tsp salt
• 120 ml (1/2 cup) whole milk, warm
• 4 large eggs, 3 for the dough, 1 beaten for the glaze
• 1 tbsp orange zest, finely grated
• 1 tbsp orange blossom water, optional
• 250 g (1 cup plus 1 tbsp) unsalted butter, softened, divided: 150 g for the dough, 100 g for the paste
• 100 g (3/4 cup) icing sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 120 g (4 oz) candied fruit, figs, orange peel and cherries, cut in strips
• 1 piece small figurine, optional, food-safe

Method

Restated from the original video

1. 1

   In a large bowl or stand mixer, stir together 500 g (4 cups) of the flour, the yeast, 100 g (1/2 cup) of the sugar and the salt.

2. 2

   Add the milk, 3 of the eggs, the orange zest and the orange blossom water. Mix on low speed for 2 min until a shaggy dough forms.

3. 3

   Add 150 g (10 tbsp) of the butter a piece at a time, kneading after each. Knead for 10 min with a dough hook, or 15 min by hand, until the dough is smooth, elastic and stretches thin without tearing.

4. 4

   Cover and let rise in a warm spot until doubled, about 1 1/2 hours.

5. 5

   Punch the dough down and roll it into a rope about 70 cm (28 in) long. Join the ends into a ring on a baking tray lined with baking paper, with a hole about 10 cm (4 in) wide.

6. 6

   Cover and let rise until puffy, 45-60 min.

7. 7

   Meanwhile, mix the remaining 100 g butter with the icing sugar, the remaining 100 g (3/4 cup) flour, the egg yolk and vanilla into a smooth paste. Shape it into 8 flat strips about 10 cm (4 in) long.

8. 8

   Heat the oven to 180 °C (350 °F).

9. 9

   Beat the remaining egg and brush it over the risen ring. Lay the paste strips across the ring at even gaps and press the candied fruit between them.

10. 10

    Sprinkle with the remaining 30 g sugar.

11. 11

    Bake in the center of the oven for 30-35 min, until deep golden and the base sounds hollow when tapped. Tent with foil if it browns too fast.

12. 12

    Cool on a rack for 30 min. Push the figurine up into the base through a small slit. Whoever finds it in their slice hosts the Candlemas tamales on 2 February.

Imported from cocina-boliviana.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.