Miniroscón de Reyes (Spanish King’s Cakes)

Starter Dough

• 2 ½ oz whole milk
• 2 ¼ tsp active dry yeast (1 package)
• 1 tsp sugar
• 4 ½ oz bread flour
• warm water to cover dough

Dough

• 4 oz sugar
• 1 lemon organic, zest only, no white pith
• 1 orange organic, zest only, no white pith
• 2 oz whole milk
• 2 ½ oz unsalted butter room temperature
• 2 large eggs
• 4 tsp active dry yeast (2 packages)
• 1 oz orange flower water (see Variation)
• 16 oz bread flour plus extra to dust
• 1 pinch salt

Forming and Decorating

• 1 large egg whisked
• 4 - 5 oz candied fruit, mixed to taste
• 1 oz sliced almonds
• 1 ½ oz sugar (moistened with a few drops water)