Ingredients:

  • 1/2 cup warm whole milk (110°F/43°C)
  • 1 packet (7g) active dry yeast
  • 1 tbsp granulated sugar
  • 1/2 cup all-purpose flour
  • 4 cups all-purpose flour, plus extra for dusting
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, softened
  • 1 tsp fine sea salt
  • 2 tbsp orange blossom water
  • Zest of 2 large oranges
  • 1/2 cup all-purpose flour (for sugar paste)
  • 1/2 cup powdered sugar
  • 1/2 cup vegetable shortening or unsalted butter
  • 1 egg yolk
  • 1 egg, beaten (for egg wash)
  • 1 cup mixed crystallized fruits (Ate de membrillo, cherries, figs)
  • 3 plastic baby figurines

Instructions:

  1. Activate the Yeast Sponge: In a small bowl, whisk the warm milk, yeast, sugar, and 1/2 cup flour. Let it sit in a warm, draft-free spot for 15 minutes until bubbly and frothy.
  2. Build the Enriched Dough: In a stand mixer, combine 4 cups flour, citrus-infused sugar, and salt. Add the yeast sponge, eggs, and orange blossom water. Knead on low for 2 minutes.
  3. Incorporate Butter: Gradually add the softened butter while kneading. Continue for 8–10 minutes until the dough is elastic, passes the windowpane test, and clears the sides of the bowl.
  4. First Proof: Place the dough in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm environment (like an oven with the light on) until doubled in size, roughly 1.5 to 2 hours.
  5. Shape the Ring: Punch down the dough to release air. On a floured surface, roll it into a long log (about 30 inches). Connect the ends to form a ring and transfer to a large baking sheet.
  6. Decorate and Bake: Mix the sugar paste ingredients (flour, powdered sugar, shortening/butter, yolk) and press onto the ring in strips. Apply egg wash and arrange crystallized fruits. Bake at 350°F (175°C) for 30 minutes or until golden brown. Insert figurines from the bottom after cooling.