King Cake A.K.A. Roscon de Reyes

Preparation

Preheat the oven to 180°C (350°F).

In a cup, mix the lukewarm milk (not hot!) and the yeast. Stir to mix. Let stand 5 minutes to activate yeast (mixture will become frothy).

In a large bowl, combine the flour, eggs, yeast mixture, softened butter, salt and honey, until the dough forms a ball. If the dough is too sticky, add a little extra flour until it pulls away from the edge of the bowl, a little at a time as needed to form a soft dough.

Cover the bowl and let rise in a warm place for about 45 minutes. Meanwhile, chop the dried fruits and prepare the cinnamon and honey for the garnish.

Place the dough on a lightly floured surface and knead until smooth and elastic. Leave to rest for about 10 minutes, covered with a tea towel.

Use a rolling pin to roll out the dough. Cover the dough with the cinnamon and honey mixture and evenly sprinkle the dried fruit over it. Roll it up to form a rope. Form a ring by sealing the ends together.

Carefully transfer the dough ring into the prepared pan. Make a few 1 inch deep cuts on the outside of the ring. Bake for 30 minutes, until done (when inserted tester comes out clean).

For the glaze, in a cup, combine the flour, vanilla, honey and part of the milk. Blend until smooth. Add the butter and the rest of the milk to a small saucepan and heat. Pour the flour mixture into the pan and mix evenly.

Pour the frosting on top of the cake. Sprinkle with dried fruit to decorate.