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Print this Recipe    Rosca De Reyes

(King's Round Loaf -- Exclusively for January 6)

4 cups sifted flour
1/2 package yeast
1/4 cup lukewarm water
1/4 cup butter
1/4 cup sugar
1 tsp salt
1/4 cup milk
5 eggs
1 Tbsp orange blossom water
1 oz candied citron, chopped
1 candied orange peel, chopped
1 lemon rind, grated

Place one-third of the flour in a mound on a board and make a
depression in the center. Dissolve yeast in lukewarm water and
pour into center of mound, mixing it a little at a time with the
flour. Knead, then form into a ball. Make two incisions forming
a cross on the top of the ball and place in a floured bowl. Cover
with napkin and let stand in a warm place until it is twice its
original size.

Mix butter, sugar and salt with milk and cook over moderate heat
for about two minutes. Pour half of the mixture into a depression
made in a mound of the other two-thirds of the flour. Add two eggs
and the orange blossom water. Mix thoroughly with the flour and
when lukewarm, add the dough which has fermented. Knead well,
adding the rest of the milk mixture and two more eggs. When the
dough is smooth, add citron, orange peel and lemon rind. Place in
a greased pan, cover with napkin and allow it to stand twenty-four

Shape dough into a large circle with a hole in the center, place
on a greased baking pan and allow to stand until it has swelled
almost to twice its original size. Moisten the tope with a brush
dipped in remaining egg, sprinkle with sugar and dot with small
pieces of additional citron. Bake at 400F for thirty minutes or
longer. Yield: one very large ring or twelve to fifteen servings.


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