Roscón

Instructions

1. Dissolve the yeast in the lukewarm milk with a spoonful of sugar and let it rest for 10 minutes.
2. Mix the flour, remaining sugar, salt and orange zest, then add the yeasted milk, the eggs and the vanilla.
3. Knead for 10 minutes until smooth, then work in the soft butter in small pieces and knead for another 5 minutes.
4. Cover and let the dough rise in a warm spot for 1 hour, until it doubles in size.
5. Shape it into a ring by joining the ends, tuck in the bean if you use one, then let it rise for another 30 minutes on a tray.
6. Bake at 180 °C for 30 to 35 minutes, until golden brown.
7. Let it cool slightly, then decorate with the candied fruit, cinnamon and icing sugar mixed with orange blossom water.