Ingredients:

  • 1/2 cup (120ml) whole milk, lukewarm (105°F)
  • 1 tbsp (13g) granulated sugar
  • 2 1/4 tsp (7g) active dry yeast
  • 1/2 cup (65g) all-purpose flour
  • 3 1/2 cups (450g) bread flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp (3g) fine sea salt
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) orange blossom water
  • 2 tbsp orange zest, freshly grated
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (65g) all-purpose flour for topping
  • 1/2 cup (60g) confectioners' sugar
  • 1/2 cup (115g) vegetable shortening
  • 1 egg yolk
  • 100g candied cactus, dried figs, and cherries
  • 3-4 plastic Niño Dios figurines

Instructions:

  1. Whisk the starter ingredients (lukewarm milk, 1 tbsp sugar, yeast, and 1/2 cup flour) in a small bowl. Let sit for 15 minutes until bubbly and foamy.
  2. In a stand mixer, combine bread flour, remaining granulated sugar, salt, eggs, orange blossom water, and orange zest. Add the yeast starter.
  3. Knead with a dough hook until the dough is smooth and elastic, passing the windowpane test where it can be stretched thin without tearing.
  4. Incorporate the softened butter one tablespoon at a time, ensuring each piece is fully emulsified before adding the next. Knead until the dough is silky.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hours 30 mins to 2 hours or until doubled in size.
  6. Punch down the dough and shape it into a large oval ring on a parchment-lined baking sheet. Tuck the plastic figurines into the bottom of the dough.
  7. Mix the topping ingredients (flour, confectioners' sugar, shortening, and egg yolk) to form a paste. Flatten into strips and place over the dough ring along with candied fruits.
  8. Allow the shaped Rosca to proof for a second time for 45 minutes until puffy.
  9. Bake at 350°F (175°C) for 30 minutes until the crust is a deep golden color and the interior reaches an internal temperature of 190°F.