Ingredients:

  • 1/2 cup whole milk (122g)
  • 1 tbsp active dry yeast (9g)
  • 4.5 cups all-purpose flour, divided (580g)
  • 1/2 cup plus 1 tsp granulated sugar (104g)
  • 3 large eggs, room temperature (150g)
  • 1 cup unsalted butter, softened and divided (226g)
  • 1 tbsp orange blossom water (15g)
  • 1 tbsp fresh orange zest (6g)
  • 1/2 tsp fine sea salt (3g)
  • 1/2 cup confectioners' sugar (60g)
  • 1 egg yolk (17g)
  • 1 egg, beaten for egg wash (50g)
  • 100g candied fruit strips (ate de membrillo, cherries, or figs)
  • 2-4 plastic baby figurines

Instructions:

  1. Bloom the Sponge: Whisk the warm milk (105°F), yeast, 1 tsp sugar, and 0.5 cup (65g) flour in a bowl. Let sit for 10 minutes until foamy.
  2. Incorporate Aromatics: Add 3 large eggs (150g), 1 tbsp orange blossom water (15g), and 1 tbsp fresh orange zest (6g) to the yeast mixture, then pour into the flour.
  3. Mix the Dough: In a stand mixer, combine the remaining 3.5 cups (450g) flour, 1/2 cup sugar, and salt. Add the yeast sponge and mix until a shaggy dough forms.
  4. Incorporate Butter: Gradually add 1/2 cup (113g) of softened butter one tablespoon at a time while kneading on medium speed. Continue kneading for 10-12 minutes until the dough is smooth, elastic, and clears the sides.
  5. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour 30 mins (or cold-ferment in the fridge overnight for better flavor).
  6. Shape: Punch down the dough and form into a long log. Join the ends to create a large oval ring on a parchment-lined baking sheet. Tuck the plastic figurines into the bottom of the dough.
  7. Second Rise: Cover and let the ring rise for 45 minutes until it looks noticeably swollen.
  8. Prepare Decoration: Cream 1/2 cup butter with confectioners' sugar, 1 egg yolk, and 1/2 cup (65g) flour to create a thick paste. Flatten into strips.
  9. Decorate and Bake: Brush the dough with egg wash. Place sugar paste strips and candied fruit over the ring. Bake at 350°F (180°C) for 30 minutes until mahogany brown.