Roscon de reyes also known as the crown of kings is a Spanish broche with Mediterranean flavors prepared in honor of the feast of Epiphany.
Author: Vera Abitbol
For the crown
3tablespoonsactive dry yeast
Zest of two oranges
Zest of two lemons
4tablespoonsorange blossom water
For the toppings
Dissolve 1 tablespoon of sugar and yeast in warm milk. Cover and set aside for 30 minutes in a warm place until foam forms on the surface.
Mix the flour with the citrus zests, the remaining sugar and the diluted yeast. Then add the softened butter, egg yolks, rum, and orange blossom water. Knead for 3 minutes.
Stir in the salt and knead until the dough comes off the sides of the bowl.
If the dough really looks too sticky, adjust by adding very little flour at a time. The softer and stickier the dough is, the softer and airy the brioche will be. The dough must absolutely not be compact.
Cover the dough and allow it to rise in a warm, dry place, away from drafts for 3 hours. The dough must have at least doubled in volume.
On a work surface, degas the dough for less than a minute.
Divide the dough into three pieces and form three crowns with a large hole in the center.
Place the wreaths on a baking sheet lined with parchment paper.
Cover the dough with a cloth and let it rise again in a warm and dry place, away from drafts for 45 minutes. The crowns must double in volume.
Preheat the oven to 320 F.
Mix the egg yolk and the milk, and brush the whole roscon of reyes.