← Nouns Cooking · Mexican

Ingredients

• 7 g instant dried yeast
• 120 ml lukewarm milk
• 500 g plain flour
• 130 g Sugar
• 3 Eggs
• 150 g Butter, softened
• 1 orange, zest only
• 1½ tsp Vanilla extract
• 1 tsp Orange blossom water (optional)
• ½ tsp Salt
• 60 g Plain (all-purpose) flour
• 60 g Icing sugar
• 60 g Butter
• 1 egg beaten with 2 tbsp milk, to glaze
• 150 g candied fruit strips (orange, figs, ate, cherries)
• 2 tbsp sugar for sprinkling

Method

1. Mix the yeast with the warm milk and a spoonful each of the flour and sugar. Leave for 10 min, until foamy.
2. In a large bowl or stand mixer, combine the rest of the flour and sugar with the salt and orange zest. Add the yeast mixture, eggs, vanilla and orange blossom water and knead for 5 min. Add the butter a little at a time and knead for 8–10 min more, until the dough is smooth, shiny and elastic.
3. Cover and leave in a warm place for 1½–2 hours, until doubled.
4. Knock back the dough and roll it into a 70 cm rope. Join the ends into a ring on a lined baking tray, tucking a small oven-safe figurine (or a whole almond) into the dough from underneath. Cover and prove for 45 min to 1 hour, until puffy.
5. Rub the paste ingredients together into a soft dough. Heat the oven to 180°C (160°C fan, 350°F). Brush the ring with egg wash, lay thin strips of sugar paste across it, decorate with candied fruit and sprinkle with sugar.
6. Bake for 25–30 min, until deep golden and hollow-sounding underneath. Cool on a rack.

Tips

• Tradition says whoever finds the figurine in their slice hosts the tamales party on 2 February (Candelaria).
• Warn guests about the hidden figure so nobody bites down on it.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos ¡Hola! Jalapeño Mexico in My Kitchen