Miniroscón de Reyes (Spanish King's cake)

Starter dough

• 80 g milk
• 2 tsp dried instant yeast
• 1 tsp sugar
• 130 g baker's flour

Dough

• 120 g sugar
• 1 lemon zest only, no white pith
• 1 orange zest only, no white pith
• 60 g milk
• 70 g unsalted butter room temperature
• 2 eggs
• 4 tsp dried instant yeast
• 30 g orange blossom water (see Tips)
• 450 g baker's flour
• 1 pinch sea salt

Assembly and decoration

• 1 egg beaten
• 100 - 150 g mixed glacé fruit
• 30 g flaked almonds
• 50 g sugar (moistened with a few drops of water)