Ingredients:

  • 7g active dry yeast
  • 1/4 cup whole milk, lukewarm
  • 4 cups all-purpose flour
  • 1 tbsp all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp granulated sugar
  • 1/2 tsp fine sea salt
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, softened
  • 1 tbsp orange blossom water
  • 2 tbsp fresh orange zest
  • 1/2 cup powdered sugar
  • 1/2 cup all-purpose flour for topping
  • 1/2 cup vegetable shortening
  • 100g candied citron
  • 100g quince paste (ate de membrillo) strips
  • 50g maraschino cherries
  • 1 large egg for egg wash
  • 1 tsp milk for egg wash
  • 4 small plastic Baby Jesus figurines

Instructions:

  1. In a small bowl, whisk the lukewarm milk, yeast, 1 tablespoon of flour, and 1 teaspoon of sugar. Let it sit in a draft-free spot for 10-15 minutes until foamy.
  2. Rub the orange zest into the 3/4 cup of granulated sugar with your fingertips until the sugar is fragrant and moist.
  3. In a stand mixer fitted with a dough hook, combine the 4 cups of flour, zested sugar, and salt. Add the eggs, orange blossom water, and the yeast starter.
  4. Mix on low speed until a dough forms. Gradually add the softened butter, one tablespoon at a time, allowing it to fully incorporate before adding more.
  5. Increase speed to medium and knead for 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  6. Place dough in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  7. Punch down the dough and shape into a long log. Form the log into an oval ring on a parchment-lined baking sheet. Tuck the plastic figurines into the bottom of the dough at random intervals.
  8. Mix the powdered sugar, shortening, and 1/2 cup of flour to create a thick paste. Flatten small portions of this paste to create the white decorative strips.
  9. Cover the dough ring and let rise again for 45-60 minutes. Brush with egg wash (1 egg beaten with 1 tsp milk).
  10. Decorate with the sugar paste strips, candied citron, quince paste, and cherries. Bake at 350°F (175°C) for 30 minutes until golden brown.