Also called pan de rosca this traditional holiday Mexican bread is a bit timeconsuming to make but absolutely worth the effort
Prep Time
1 hr 50 mins
Dificult
Medium
Servings
2 hrs 45 mins
Ingredients
Instructions
Prepare bread: Mix flour
eggs
egg yolks
sugar
water
dry yeast
orange zest
lime zest
and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny
about 5 minutes.
Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
Prepare topping: Mix sugar and butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make circles about 1/8 inch thick.
Space circles evenly around dough ring. Arrange candied citrus peels on top of dough.
Bake in the preheated oven until golden brown
about 20 minutes. Cool for 20 minutes before slicing.
Cook’s Note
Don't worry too much if you do not see much change in the dough
especially in cold climates.You do not need to use all 3 egg whites to brush the dough. If your paste is too dry in Step 6
you may add 1 teaspoon of egg white.Use candied citrus peels in two or three different colors if available.
