Roscón de Reyes with cream.

Elaboration:

1. Preparing the sourdoughDissolve 10 g of yeast in 80 ml of warm milk and mix with 130 g of flour and a teaspoon of sugar. Form a ball and leave to rise in a bowl of warm water until it floats (about 15-20 minutes).
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. BakingBake the roulade for 5 minutes at 200 degrees and lower the temperature to 180 degrees for 15-20 minutes or until golden brown (it depends on your taste whether it is darker or darker). If it browns too quickly, cover with aluminium foil.
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.