Rosca de reyes (Mexican Christmas bread)

100ml semi-skimmed milk

45g sugar

50g butter or soft baking spread

1 x 15ml spoon instant yeast

200g strong plain flour

½ 5ml spoon salt

2 eggs

2 x 15ml vegetable oil

Candied fruits

Small saucepan, mixing bowl, measuring jug, wooden spoon, flour dredger, baking tray, oven gloves, cooling rack.

1. Preheat the oven at 190°C or Gas mark 5. Grease or line a baking tray.
2. Place the milk, sugar and fat in a small saucepan. Over a gentle heat combine the ingredients and heat until slightly warm to the touch and the fat has melted.
3. Lightly beat the eggs and oil together. Stir in the milky mixture.
4. Place the flour, yeast and salt in a mixing bowl.
5. Add the liquid to the flour and mix well until the dough pulls away from the side of the bowl.
6. Place the dough on a lightly floured surface and knead the dough for about 10 minutes until smooth and elastic.
7. Return the dough to a greased mixing bowl, cover and leave to rise in a warm place until doubled in size; about an hour.
8. Gently knock back the dough and shape as required. Divide into 12 equal pieces for rolls or shape into a ring.
9. Place on a greased tray, decorate and leave to rise for 20-25 minutes until doubled in size.
10. Bake for 20-25 minutes until golden brown.
11. Cool on a cooling rack.

• Candied fruits are traditionally used for decoration to symbolise jewels in the crown so make sure you get some that a ruby and emerald like.
• Don’t forget to put your shaped dough onto the baking tray before you start decorating it as moving it can disturb your efforts.

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