Receta: aprende a preparar el roscón de reyes español junto a un experto maestro pastelero

Mix warm milk and sugar in a bowl until dissolved.

Sprinkle yeast over the mixture and let it sit for 10 minutes until foamy.

In a large bowl, combine flour, salt, orange zest, lemon zest, and almond extract.

Make a well in the center and add the yeast mixture, eggs, and melted butter.

Knead the dough for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours until doubled in size.

Punch down the dough and shape it into a ring, sealing the ends together.

Place the ring on a baking sheet lined with parchment paper and let it rise for another 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake the Roscón for 25-30 minutes until golden brown.

Let it cool completely on a wire rack.

Whip heavy cream until stiff peaks form and set aside.

Decorate the Roscón with candied fruits and dust with powdered sugar.

Slice and serve with whipped cream on the side.

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