Ingredients:

  • 500g bread flour
  • 11g active dry yeast
  • 120ml whole milk, warmed to 110°F
  • 100g granulated sugar
  • 3 large eggs, room temperature
  • 135g unsalted butter, softened
  • 2 tablespoons orange zest
  • 1 teaspoon orange blossom water
  • 1 teaspoon fine sea salt
  • 4 plastic Niño Dios figures
  • 100g all-purpose flour
  • 100g confectioners' sugar
  • 100g vegetable shortening
  • 1 egg yolk
  • 100g ate (quince/guava strips)
  • 50g candied cherries
  • 50g sliced almonds
  • 1 egg wash

Instructions:

  1. Whisk 11g yeast into 120ml warm milk (110°F) with a pinch of sugar. Wait 10 minutes until the surface is foamy and bubbly.
  2. Combine the flour, remaining sugar, salt, orange zest, and yeast mixture in a large bowl. Add the 3 eggs and orange blossom water. Mix until a shaggy, rough mass forms.
  3. Add the 135g softened butter one tablespoon at a time while kneading. Continue for 10 minutes until the dough is smooth, elastic, and snaps back when pulled.
  4. Place the dough in a greased bowl and cover it tightly. Let it rest in a warm spot for 1 hour 30 mins until it has doubled in size and looks puffy.
  5. Punch the air out and form the dough into a long log. Join the ends to create a large oval on your baking sheet. Insert the 4 plastic figures from the bottom, hiding them well.
  6. Mix 100g AP flour, 100g confectioners' sugar, 100g shortening, and 1 egg yolk. Knead until it feels like soft play dough. Flatten pieces into strips to place on the ring.
  7. Brush the exposed dough with the egg wash. Press 100g ate strips, 50g cherries, and 50g almonds into the dough. Let it rise again for 45 minutes until it looks noticeably swollen.
  8. Slide the tray into a 350°F oven. Bake for 30 minutes until the crust is deep golden and the sugar strips are set.