📝 About This Recipe
Celebrate the feast of the Epiphany with this stunning, wreath-shaped sweet bread, a cornerstone of Mexican holiday tradition. Infused with the delicate aromas of orange blossom and zest, the brioche-like dough is adorned with colorful candied fruits and a sugary crust that mimics royal jewels. Hidden within its soft crumb are 'muñequitos' (baby Jesus figurines), making the act of sharing this bread a joyous, suspenseful event for the whole family.
🥗 Ingredients
The Yeast Starter (Leavening)
- 1/2 cup Warm milk (between 105-115°F)
- 1 tablespoon Active dry yeast
- 1 tablespoon Granulated sugar (taken from the main sugar portion)
- 2 tablespoons All-purpose flour (taken from the main flour portion)
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Granulated sugar
- 3 pieces Large eggs (at room temperature)
- 3/4 cup Unsalted butter (softened to room temperature)
- 1 tablespoon Orange blossom water (or vanilla extract)
- 1 tablespoon Orange zest (freshly grated)
- 1/2 teaspoon Salt
Sugar Paste & Decoration
- 1/2 cup Confectioners' sugar
- 1/2 cup All-purpose flour
- 1/2 cup Vegetable shortening (or softened butter)
- 1 cup Candied fruit strips (ate, figs, cherries, or orange peel)
- 1 piece Egg (beaten for egg wash)
- 2-4 pieces Plastic baby figurines (food-safe)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, yeast, 1 tablespoon of sugar, and 2 tablespoons of flour. Let it sit in a warm spot for about 10-15 minutes until it becomes foamy and doubles in size.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the 4 cups of flour, remaining sugar, and salt. Make a well in the center.
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3
Pour the yeast mixture, whole eggs, orange blossom water, and orange zest into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Gradually add the softened butter, one tablespoon at a time, while kneading. Continue kneading for 10-12 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.
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6
While the dough rises, prepare the sugar paste. Mix the confectioners' sugar, 1/2 cup flour, and shortening until a smooth paste forms. Divide into 6-8 small balls and set aside.
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7
Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a long log (about 30 inches long). Connect the ends to form a large oval ring.
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8
Carefully lift the ring onto a baking sheet lined with parchment paper. From the underside, gently push the plastic figurines into the dough at random intervals, smoothing the dough over to hide them.
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9
Cover the ring loosely and let it rise again for 45-60 minutes until puffy. Preheat your oven to 350°F (175°C) during this time.
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10
Brush the entire surface of the ring with the beaten egg wash. Flatten the sugar paste balls into strips and place them across the ring at intervals.
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11
Decorate the spaces between the sugar strips with the candied fruits, pressing them lightly into the dough.
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12
Bake for 30-35 minutes until the bread is a deep golden brown and sounds hollow when tapped. If the top browns too quickly, cover loosely with foil.
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13
Transfer to a wire rack and allow to cool completely before slicing. This prevents the steam from making the crumb gummy.
💡 Chef's Tips
Ensure your eggs and butter are at room temperature to achieve a silky, uniform dough consistency. Don't rush the first rise; the flavor develops significantly during this fermentation period. If you can't find orange blossom water, use 1 teaspoon of vanilla and an extra teaspoon of orange zest. When hiding the figurines, ensure they are inserted from the bottom so the top remains smooth and the surprise is hidden. Avoid over-kneading the sugar paste, as it can become too greasy to hold its shape on the bread.
🍽️ Serving Suggestions
Serve with a steaming mug of Mexican Hot Chocolate (Champurrado) for the ultimate pairing. Accompany with a side of café de olla, spiced with cinnamon and piloncillo. Slice the bread horizontally and fill with whipped cream or pastry cream for a decadent modern twist. Enjoy as a late-night supper on January 5th or as a celebratory breakfast on January 6th. Warn guests to eat carefully so they don't accidentally bite into the hidden plastic figurines!