Roscon de reyes (Three Kings Wreath)

Today is Epiphany, a holy day which is celebrated much more enthusiastically in Spain and Latin America than here. There, the children have to wait for most of their Christmas presents until today! Moreover,  a popular cake named  Roscon de reyes is consumed. When I was  in Spain a few years ago was, I arrived at this particular time and could admire this ring cake in all bakery shop windows, so I thought I could bake it this year...for nice exile Spaniards, for example ; -) After reading various internet recipes, I used a normal "fine yeast dough" from my very first cookbook, because the ingredients of the different recipes varied strongly, but in the end, usually made up more or less this fine yeast dough.
Ingredients for 1 large or 2 small wreaths:
250 ml milk
125 g butter or margarine
500 g flour
1 package dry yeast
100 g sugar
2 eggs
1/4 teaspoon salt

1 mixed egg
1 or 2 whole almonds or white beans
Candied cherries, candied for decorations

Energy: 1636 kcal per wreath (small)

Melt milk and butter in a saucepan or in the microwave. Mix flour and yeast in a large bowl with the dough hook of the hand mixer, add all ingredients including salt and knead to a smooth dough, which dissolves well from the bowl bottom, possibly add a little flour. Allow the dough to rise until its volume has doubled, about 1 hour in a warm place or, in my case, in the fridge overnight! For two smaller rings, punch down the dough and cut it in half to make two balls with a smooth surface.

Drill a hole in the ball, and widen it until you have a ring shape. 

Spread the ring with beaten egg and sprinkle with candied fruit, lightly push the fruit into the dough. 

Bake for 10 min at 200° C, then another 10 minutes at 175° C. If necessary, cover with aluminum foil if the wreath is too dark! Cool on a wire rack and press the almond/bean/figure into the wreath from below.

 Feliz día de reyes y que aproveche!

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