Rosca de Reyes (Epiphany Ring Bread with Orange and Candied Fruit)

Dough

• 200 ml Whole milk
• 120 g Caster sugar
• 7 g Active dry yeast
• 500 g Bread flour
• 7 g Fine sea salt
• 2 tsp Dried orange zest
• 3 Egg, room temperature
• 2 tsp Vanilla extract
• 120 g Unsalted butter, softened

Sweet paste topping

• 120 g Plain flour
• 120 g Icing sugar
• 80 g Unsalted butter, softened
• 1 Egg

Decoration

• 80 g Candied orange peel
• 80 g Candied cherries

1. Warm the milk in a saucepan until just lukewarm, then pour into the bowl of a stand mixer. Whisk in 1 tbsp of the caster sugar, then sprinkle over the yeast and leave for 5 to 10 minutes until foamy.
2. Add the bread flour, remaining caster sugar, fine sea salt and dried orange zest. Add 3 eggs and the vanilla, then mix with the dough hook on low until a shaggy dough forms.
3. Increase to medium speed and knead for 6 to 8 minutes until the dough is smooth and elastic. Add the softened butter a little at a time, mixing until fully incorporated and the dough is glossy and stretchy.
4. Shape the dough into a ball and place in a lightly buttered mixing bowl. Cover and leave in a warm place for 60 to 75 minutes, or until doubled in size.
5. Tip the dough onto a lightly floured surface and gently press out the air. Shape into a thick rope, join the ends to form a ring, then place on a baking tray and widen the hole so it stays open as it rises.
6. Cover and leave to prove for 35 to 45 minutes until puffy and slowly springy when pressed. Meanwhile, heat the oven to 180°C (355°F).
7. Make the sweet paste topping by mixing the plain flour and icing sugar, then rubbing in the softened butter until a smooth paste forms. Beat in the remaining egg until cohesive, then press into a thin sheet and cut into long strips.
8. Arrange the paste strips over the proved ring, spacing them evenly. Tuck the candied orange peel and candied cherries between the strips, pressing lightly so they adhere.
9. Bake for 25 to 30 minutes until deep golden and the bread sounds hollow when tapped underneath. Cool on the tray for 10 minutes, then slice and serve warm or at room temperature.

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