Easter Rosca (Ring-Shaped Sweet Bread with Orange and Vanilla)

Dough

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

Icing and topping

• 60 g Sliced almonds
• 150 g Icing sugar
• 30 ml Whole milk

1. Warm the milk until just lukewarm, then stir in the caster sugar and sprinkle over the yeast. Leave for 5 to 10 minutes until foamy.
2. In a stand mixer bowl, combine the bread flour and fine sea salt. Add the yeast mixture, eggs, vanilla extract and dried orange zest, then mix to a shaggy dough.
3. Knead on medium speed for 6 to 8 minutes until smoother and elastic. Add the unsalted butter a little at a time and keep kneading for 6 to 8 minutes until glossy and the dough pulls away from the bowl.
4. Shape the dough into a ball and place in a lightly buttered bowl. Cover and leave in a warm place until doubled in size.
5. Toast the sliced almonds in a dry frying pan over medium heat for 3 to 5 minutes, stirring often, until lightly golden. Tip onto a plate to cool completely.
6. Tip the dough onto a lightly floured surface and knock back gently. Shape into a thick rope, join the ends to form a ring, and transfer to a baking tray.
7. Cover and leave to prove until puffy and the ring slowly springs back when pressed lightly. Meanwhile, heat the oven to 180°C (355°F).
8. Bake for 25 to 30 minutes until deep golden and the bread sounds hollow when tapped underneath. Cool on a rack until completely cold before icing.
9. Whisk the icing sugar with enough milk to make a thick but pourable icing. Drizzle over the rosca and immediately sprinkle with the toasted sliced almonds, then leave to set.

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