Roscón de Reyes with cream.

Elaboration:

1. Preparing the sourdough: Disolver 10 g de levadura en 80 ml de leche tibia y mezclar con 130 g de harina y una cucharadita de azúcar. Formar una bola y dejar fermentar en un bol con agua templada hasta que flote (unos 15-20 minutos).
2. Mix the main ingredientsIn a large bowl, mix the rest of the flour, the sugar, the lemon and orange zest, and the pinch of salt. Make a well in the centre and add the eggs, the remaining milk, the orange blossom water, and the sourdough. Mix well.
3. Add the butterAdd the butter in small pieces and knead until it is completely integrated. The dough should be elastic and smooth. Leave to rest covered with a cloth until it doubles in volume (1-2 hours).
4. Forming the cakeOnce the dough has risen, knead it lightly to degas and form it into a ball. Make a hole in the centre and shape it into a doughnut. Place the dough on a baking tray lined with parchment paper and leave to rise until it has doubled in volume.
5. DecoratePreheat the oven to 180°C. Brush the cake with beaten egg and decorate with candied fruit, almonds and moistened sugar.
6. Baking: Hornear el roscón durante 5 minutos a 200 grados y bajar la temperatura a 180 durante 15-20 minutos o hasta que esté dorado (depende de tu gusto para que esté mas o menos oscuro). Si se dora demasiado rápido, cubrir con papel de aluminio.
7. Whipping the creamWhile the cake is cooling, whip the cream with the icing sugar until stiff.
8. Fill inOnce cold, cut the cake in half and fill with the whipped cream. Add a figurine and a bean, if you wish.

Additional advice:

• It is important that all ingredients are at room temperature to achieve a homogeneous dough.
• For the cream to be perfect, cool the bowl and the whisk before whipping.
• You can add an extra tablespoon of orange blossom water if you prefer a more intense flavour.