Roscón de Reyes (Out of season cooking 2)

For the Three Wise Men celebration in Spain it's the tradition to share a ring shaped cake, the roscón de reyes, with a small figurine or a bean in side. Who ever finds it is crowned king for the day (at least within the family and as long as they don't break their teeth) but will also have to pay for the cake next year (no one ever seems to remember this though). As the cake can be quite expensive for what they are, I thought I'd dabble with it myself and found the home-made version far superior to any one I'd ever tried. So here goes:

Ingredients:
650g Bread flour (high percentage of gluten)
250 ml. milk
25-30 gr. fresh yeast
120 gr. sugar
120 gr. soft butter
2 eggs
1 extra egg yolk
2.5 tbsp. orange blossom water (the secret ingredient which gives the roscón its special taste)
3 tbsp. contreau or rum
Shredded peel of 1 lemon and 1 orange (not the white part, only the outside)
Decoration:
Candies fruit
Sugar
1 egg
A heat resistant figurine or bean
Filling:
Whipping cream
Sugar
Vanilla

In a bowl, add 50 ml of lukewarm milk, 3 tbsp flour and the crumbled fresh yeast. Cover it and set aside for 1 hour for the yeast to get going.

After an hour, add the rest of the ingredients with the soft butter at the end.

Knead well, and by well I mean 10 minutes. Add a little flour if too sticky, but remember it should be rather wet and just slipping off your fingers.

Place it in the bowl, cover and set aside to rise for 2 hours. It should have doubled by them. Punch the air out and knead it lightly. this will prevent bubbles from becoming too big inside the bread.

Flatten it and make a whole in the middle. Stretch it out evenly and form a ring. Remember to make the centre whole big as it will keep growing during the final rise and baking. Stick the figurine in some where from underneath so it isn't seen. Cover for 1 more hour to rise. Beat the extra egg and brush it on the cake. Decorate with candied fruit and sugar.

Bake in the middle of the oven at 180ºC for 20-25 minutes or until it's golden brown on the outside. Take it out and place it on a cooling rack for at least 20-30 minutes. The cake is still baking on the inside.

Whipp some cream with some sugar and vanilla. Cut the roscón open and add the cream.