Name: Rosca de Reyes II
Prep time: 150 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1 package natural yeast, dry packets (of 7g each); 125 milliliters water, warm; 4 cups wheat flour, 1/2 kilo; 3 eggs; 3 egg yolks; 90 grams sugar; 1/2 teaspoons salt; orange zest; 2 tablespoons cow's milk; 2 1/2 tablespoons butter, melted; 90 grams margarine; 1/2 cups icing sugar; 2 egg yolks; 90 grams flour, 90 grams; 90 grams acitrón; 3 candied figs, cut into strips; 1 egg, slightly beaten; sugar

Preparation

2h 30 mins

Sprinkle the yeast over the water, add 2 tablespoons of flour, and let it rest for 20 minutes in a warm place. Put the rest of the flour in a large bowl, make a hole in the center and add the 3 eggs, the 3 yolks, 1/3 cup of sugar, the salt, the orange zest, the milk, the melted butter, and the dissolved yeast. When small bubbles start to form, about 15 minutes later, shape it into a ball and place it in another greased bowl. Cover it with a clean cloth and let it rise in a warm place until it doubles in size.

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Rosca de Reyes II

Ingredients

Preparation

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