In a bowl, hydrate the yeast with warm water and two tablespoons of flour until there are no lumps. Cover with a cloth.
Make a hole in the center of the flour and add the eggs, sugar, milk, orange zest, and butter. Mix well until a homogeneous mixture is formed. Add the salt, yeast, and incorporate them into the mixture.
Sprinkle a little flour on the table and knead.
Put a little flour in a bowl and add the dough. Cover and let it rest for 1 hour.
Chop the acitrón into strips, in different cups add the colorants of different colors with water to dilute the color, add strips of acitrón to paint it.
In a bowl, beat the margarine, powdered sugar, flour, and egg yolks. Set aside.
With the powdered sugar mixture, form the tongues that will serve as decoration on the rosca.
Punch the dough and spread it on a baking sheet in the shape of a ring.
Place the tongues in the dough and add the acitrón on top of the rosca.
Bake for 20 minutes.
Remove it, brush it with egg, and sprinkle sugar.
Put the rosca back in for 10 minutes at 180ºC.
Remove from the oven and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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