Rosca de Reyes

INGREDIENTS:
· 2 ¼ tsps dry yeast
· ¼ cup warm water
· ¼ cup milk
· ¼ cup sugar
· ¼ cup unsalted butter
· 1 tsp pure vanilla extract
· 1 tbsp of anise extract or agua de azar
· 3½ – 4 cups all-purpose flour
· 3 large eggs
· 1 tsp water
· candied fruit for garnish (acitron, orange, cherries)
For the sugar pasta:
· ½ cup sugar
· 1 egg yolk
· ½ cup flour
· 1/3 cup butter, softened

DIRECTIONS:
1. Dissolve yeast in warm water and let it sit for 5 minutes or until it starts foaming.
2. In a small pot warm milk and add sugar, butter, vanilla, anise and rum. Mix until it reaches about 105°F (40°C) (it will be warm to the touch)
3. Mix milk mixture with yeast mixture and add 3½ cups of flour, one at a time, and 3 eggs. Knead for 10 minutes. Add more flour if the dough is too wet.
4. Place dough into a bowl and cover. Let it sit until it doubles in size, about 1.5 hours, punch the dough, knead for 2 minutes and let rise again for 1.5 hours.
5. Pre-heat oven to 350ºF (175°C)
6. Turn the dough onto a slightly floured surface and using your palms roll it into a long rope and insert 3 plastic figurines. Shape it into a ring sealing the ends together (do not stretch it too much, no more than 14" diameter)
8. In a small bowl mix the ingredients for the pasta mixing them with a fork until they come
together. Using an icing knife or bag spread strips of pasta on the bread alternating with
candied fruit strips.
9. Bake for 20-23 minutes or until it turns golden brown. Let it cool on a rack for 10 minutes and serve with Mexican Hot Chocolate.