Róscon de Reyes (Spanish Kings' Cake)

Instructions

1. Preheat oven to 350F.

2. Sift 4 cups flour and 1/2 teaspoon salt into a large bowl, creating a well in the center.

3. In a separate small bowl, combine 1/3 cup lukewarm milk, 1/3 cup lukewarm water, and 3 tablespoons active dry yeast; let stand 3 minutes until dissolved, then stir.

4. Pour the yeast mixture into the flour well. Stir in surrounding flour to form a thick batter, leaving some dry flour around the edges.

5. Sprinkle about a teaspoon of the remaining flour over the batter.

6. Cover the bowl with a towel and let the batter rest in a warm place for 15 minutes until spongy and bubbly.

7. Using a stand mixer with a flat beater, beat 6 tablespoons butter and 6 tablespoons sugar until smooth. Transfer to a separate bowl and set aside.

8. Transfer the yeast batter to the stand mixer bowl. Add 1 1/2 tablespoons orange zest, 1 tablespoon lemon zest, 2 eggs, 1 tablespoon brandy, and 1 tablespoon water. Mix with the hook attachment until combined.

9. Add the reserved butter-sugar mixture and mix until the dough is elastic, smooth, and forms a ball.

10. Cover the dough with oiled plastic wrap and let rise in a warm place for 1 1/2 hours until doubled.

11. Line a large baking sheet with parchment paper.

12. Once risen, punch down the dough and place it on a lightly floured surface.

13. Knead for 2-3 minutes, then roll into a 2-foot long, 5-6 inch wide rectangle.

14. Roll the dough from the long side into a sausage shape.

15. Form the dough into a ring on the prepared baking sheet, connecting the ends. Insert a bean or figurine if desired. Cover with oiled plastic wrap and let rise in a warm place for 1 to 1 1/2 hours until doubled.

16. Lightly beat 1 egg white. Uncover the risen dough, brush with egg white, and decorate with candied fruit, pressing them in lightly.

17. Bake for 30 minutes or until golden, then cool on a rack before serving.