Rosca De Reyes

• Dough ingredients:
• 11/2 ounces compressed yeast
• 1/2 cup warm water
• 11/4 cups sugar
• 1/8 teaspoon cinnamon
• 13/4 cups butter, at room temperature
• 81/2 cups flour
• 8 eggs
• Paste ingredients:
• 1 cup sugar
• 1 cup butter
• 1 egg
• 13/4 cup flour
• Candied fruits (optional)

1. Make the dough: Crumble the yeast into the warm water and set aside.
2. In a large mixing bowl, mix together sugar, cinnamon, and butter.
3. Add the eggs, mixing thoroughly.
4. Add the dissolved yeast.
5. Slowly add the flour, a little at a time, until the dough is smooth and stretchy.
6. On a large baking sheet, shape the dough into a ring, pressing the ends together to make a full circle.
7. Cover the ring with a clean cloth or dish-towel and let sit in a warm place (to rise) for 2 hours.
8. Preheat oven to 350u0b0F just before baking.
9. Make the paste : Mix together the butter and sugar, add in the egg, and gradually mix in flour.
10. This paste can be used to decorate the top of the cake once it has risen but before it is baked. The typical decoration is rays that come out from the center.
11. Candied fruits may be pressed into the cake before baking.
12. Bake 30 to 40 minutes, until cake is golden brown

ingredients, yeast, warm water, sugar, cinnamon, butter, flour, eggs, ingredients, sugar, butter, egg, flour, candied fruits

Taken from www.epicurious.com/recipes/member/views/rosca-de-reyes-50076537 (may not work)