Roscón de Reyes

Ingredients

• Powdered sugar - For dusting
• Almonds - For decoration
• Candied fruit - For decoration
• Salt - 1/2 teaspoon
• Orange blossom water - 1 tablespoon
• All - purpose flour - 4 cups
• Eggs - 2
• Butter - 1/2 cup, softened
• Sugar - 1/2 cup
• Milk - 1/2 cup
• Active dry yeast - 1 packet

Instructions

1. In a small bowl, dissolve the yeast in the warm milk. Let it sit for a few minutes until it becomes frothy.
2. In a large bowl, combine the sugar, butter, and eggs. Mix until well combined.
3. Add the yeast mixture, flour, orange blossom water, and salt to the large bowl. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it doubles in size.
6. Preheat the oven to 375°F (190°C).
7. Punch down the dough and shape it into a ring. Place it on a baking sheet lined with parchment paper.
8. Decorate the dough with the candied fruit and almonds, pressing them lightly into the dough.
9. Bake the roscón for about 20 minutes, or until it becomes golden brown.
10. Let the roscón cool completely, then dust it with powdered sugar before serving.