Rosca de Reyes

Preparation

1. Step 1

   Begin making the dough: In a medium bowl, whisk the eggs lightly, then whisk to combine with the milk and the salt. Set egg mixture aside.

2. Step 2

   In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar and yeast on low speed. Slowly add the butter cubes and mix on low speed until fully incorporated and the mixture looks like wet sand, about 3 minutes.

3. Step 3

   Switch out the paddle attachment for the dough hook. With the mixer set on low speed, slowly add the reserved egg mixture to the dry ingredients. Once the mixture is fully incorporated, increase the speed to medium and mix for 8 minutes. If the dough is still sticking to the bowl at this point, add more flour as needed, 1 tablespoon at a time, and continue to mix until the dough pulls away from the edge of the bowl and is smooth, shiny and elastic, another 4 to 7 minutes.

4. Step 4

   Put the dough onto a lightly floured surface and roll into a long, 2-inch-thick log. Bend the ends to form an oblong ring about 12 inches wide, using a dab of water to connect the ends. Place the shaped dough on a baking sheet lined with parchment paper or aluminum foil, cover with a damp kitchen towel and let it rest at room temperature until the dough doubles in size, 45 minutes to 1 hour.

5. Step 5

   While the dough is resting, make the cookie topping: Cream the butter and confectioners’ sugar in a stand mixer with the paddle attachment on low speed. Add the 1 egg yolk and mix until combined, then mix in the vanilla extract. Next add the cake flour, ¼ cup at a time, occasionally scraping the sides of the bowl and the paddle, until the topping becomes a smooth, white paste, about 5 minutes.

6. Step 6

   On a floured surface, roll the cookie dough into a rectangle a little larger than 4-by-8 inches. Trim the rounded edges, then cut crosswise into eight 4-inch-long strips.

7. Step 7

   Heat oven to 350 degrees. Beat the remaining 1 whole egg in a bowl to create an egg wash; brush it over the top of the shaped ring.

8. Step 8

   Decorate the rosca: Lay the 8 cookie dough strips onto the rosca crosswise, setting them evenly apart. Between the cookie dough strips, evenly arrange 1 strip of quince paste, 1 pecan and 1 more strip of quince paste, forming a pattern. Sprinkle the entire surface evenly with the granulated sugar.

9. Step 9

   Bake at least 30 minutes, rotating the pan halfway through, until the bread is golden brown and sounds hollow when tapped. Let cool before serving. If you are using a figurine, walnut, fava bean or other favor, carefully cut a small X on the underside of the cooled rosca and slip the favor in. Once the bread is fully cooled, it will last up to 2 days, stored in an airtight container (or tightly wrapped in plastic wrap) at room temperature.