The Roscon de Reyes, a recipe to sweeten the end of Christmas

Dissolve the yeast in a bowl with three or four tablespoons of warm milk. Add 125g of flour and mix until a soft dough forms. Let it rest, covered until it doubles in size (about two hours).
In another bowl, place the remaining flour and make a well in the center. Add 3 eggs, 125g of sugar, the remaining milk, and the lemon and orange zest. Mix everything with your hands until you get a smooth, elastic dough. Then, add the butter and continue kneading until the butter is fully incorporated. Add the soft yeast dough and knead well until everything is thoroughly mixed.
Sprinkle some flour on the dough and let it rest again in a warm place, covered, for 2 hours. After this, knead the dough again. On a floured baking tray, shape the dough into a ring, making the hole in the center about 5 cm in diameter. Insert the king, the bean, and other surprises inside. Decorate the top with candied fruits and cherries, then use a brush to glaze the roscón with a beaten egg. Sprinkle with sugar and bake in a preheated oven at 160ºC for 15-20 minutes. Let the roscon cool and it’s ready to serve!