Rosca de Reyes
The Rosca de Reyes is a typical pastry eaten in Mexico for Three King's Day. Hidden inside the Rosca is a plastic figure of Baby Jesus and whoever gets the baby figurine shall be the host, and invite everyone present to the Candlemas Day on February 2nd.

INGREDIENTS

3 1/2 cups flour
1 packet yeast
3/4 cups of sugar
7 eggs
125 grams butter
1/4 cup lukewarm milk
Dash of salt
2 tsp. cinnamon
1/4 tsp anise
100 grams raisins
1 tsp vanilla
50 grams candied figs
50 grams candied orange
50 grams candied lemon
50 grams candied cherries
50 grams candied citron
1 beaten egg
sugar
butter
flour

Directions:
Dissolve the yeast in five tablespoons lukewarm milk. Mix the flour, yeast, sugar, eggs, melted butter, milk, salt, cinnamon, anise, raisins, and vanilla. Knead into a ball; grease it with some butter and place near a warm stove until the dough doubles in size. (About 2 1/2 hours). Meanwhile cut into strips the candied fruit.

Knead, banging it down on the floured tabletop, to make it soft and pliable. Form the dough into a ring or rosca. Insert the baby figurine. Place the rosca on a greased backing tray. Decorate it with the strips of candied fruit. Leave the rosca once more to fluff up again. Brush the rosca with the beaten egg and sprinkle over granulated sugar.

Bake for 40 minutes at 360° F (180°C) in preheated oven.

Enjoy!