Rosca de Reyes

Ingredients

• 4 cups all-purpose flour
• 3 eggs
• 3 eggs , separated
• 0.67 cups white sugar
• 1 tablespoon warm water
• 2 packages dry yeast , .25 ounce
• 1 orange , zested
• 1 lime , zested
• 1 pinch salt
• 0.5 cups butter , softened
• 1 tablespoon butter , softened

Instructions

1. 1

   Prepare bread: Mix flour, eggs, egg yolks, sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.

2. 2

   Form dough into a ball. Cover and let rise in a warm place for 45 minutes.

3. 3

   Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C).

5. 5

   Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.

6. 6

   Prepare topping: Mix sugar and butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make circles about 1/8 inch thick.

7. 7

   Space circles evenly around dough ring. Arrange candied citrus peels on top of dough.

8. 8

   Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.