Rosca de Reyes

Make sure the milk is not hot, just warm; I placed mine in the microwave for 20 seconds. Mix the warm milk and the yeast in a cup or container, cover it with plastic wrap, and let it rest for 15 to 20 minutes until it bubbles and doubles in size. The room temperature should be warm; mine was 74 degrees F.

In a bowl or in the mixer, mix the soft butter with the granulated sugar, then add the eggs at room temperature, the vanilla, the orange zest, and the salt.

Sift the flour into a big bowl, add the egg and yeast, and then mix it. Knead the dough on a plane surface until it is not sticky. Form a ball, put it in the bowl covered with plastic wrap, and let it proof for about 2 hours or until it doubles in size.

Mix all the ingredients and add more flour gradually to make the decorating paste until you get a play-doo consistency. Just cover it with plastic until you are ready to use it

Get the dough and make a hole in the middle to form a ball; pinch the sides to the center for a smoother finish.

hide as many monitors as you want, but make sure they are heat-resistant for bakery use. I got mine at Amazon.

place the ring of dough in a greased pan or with parchment paper, cover it with plastic, make sure it is not too tight, and let it rest for 20 minutes.

remove the plastic over the dough and brush it with egg wash (1 egg + 1 tsp of water). Divide the decorating paste into 4 parts and make flats. Place it on 4 opposite sides of the rosca, add as much Acitron as you like, and cover it again with plastic to rest for another 20 minutes. Bake at 390 F for 25-30 minutes.