Roscon de reyes. (Three kings cake)

• 125 ml sunflower oil
• 125 grams melted butter or margerine
• 8 tbsp granulated sugar (heaped)
• 4 eggs
• 1 lemon rind
• 1 orange rind
• 1 1/4 kg strong white flour
• 1 tbsp orange blossom water
• 2 cup semi-skimmed milk
• 28 grams fast action dried yeast (4x7g sachets)
• 1 egg beaten
• 200 grams glaced or candied fruits, glaced cherries

1. whisk the eggs, sugar, butter, oil, lemon and orange rind, orange blossom and one cup of milk together.
2. the second cup of milk can be warmed slightly and mixed with the yeast.
3. add to the rest of ingredients
4. add flour to mixture and knead on a worktop for a few minutes until firm and elastic
5. leave to rest covered with a cloth for 3-4 hours near a warm area like radiator.
6. dough needs to raise to more than double its volume
7. knead again on the table and give the shape of a huge doughnut.
8. Should be able to get 3 units.
9. place in a lined or oiled oven tray where they need to rest a couple of hours to raise again
10. once raised brush them with egg and the pieces of candied fruits
11. bake on a medium oven.
12. I chose 160 C for about 20-30 minutes or until golden
13. sprinkle with sugar as you get them out of the oven

sunflower oil, butter, sugar, eggs, lemon rind, orange rind, flour, orange blossom water, semiskimmed milk, yeast, egg, candied fruits

Taken from cookpad.com/us/recipes/348280-roscon-de-reyes-three-kings-cake (may not work)