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INGREDIENTS: (approx. 6 people)

120 grams of sugar
• the yellow part of peel from a lemon
• the skin of an orange without any
whites 130 grams of milk
• 70 g butter 2 eggs
• 30 g fresh yeast 30 grams
• bakery orange blossom water
• 460 grams of bread flour, approx
• a pinch of salt PREPARATION

:

1. With the glass and razor-dry icing sugar top speed. Add the skins of orange and lemon, dry well, through the nozzle and grate on speed 5 until is well glazed. Down with the spatula, the remains of the vessel walls and crushing test that looks good and not so, repeat the procedure. Browse
2. butter and milk, and set 1 minute, 37 degrees, speed 4 and then another 30 seconds at maximum speed without temperature.
3. Add eggs, baking powder and orange blossom water and mix 20 seconds on speed 3.
4. Finally put the machine at speed 6 and gradually add the flour through the nozzle and pinch of salt. Next, velocidad10 and mix up to 30 seconds. Finally, schedule 2 to 3 minutes and check Tang speed that forms a ball and moves well, if not so, stop the machine, add little more flour by the contour of the vessel and continue kneading. Let dough rise in the glass until it exits the hollow of the cup. Preheat oven to 180 degrees.
5. When you have uploaded, get the dough with your hands and return to full speed amasar15 seconds and 1 minute longer Tang speed. Take dough
6. vessel, knead a bit with your hands and try to form a smooth ball, throwing a little flour on it. Shape, place in a baking dish, painted with egg and decorate with candied fruit or nuts to taste and sugar sprinkled with drops of water. Let
7. double its volume and again formed and put in oven for 20 to 25 minutes.

NOTE:

Tradition, at least in Spain, put him to Roscon when the dough is still raw, a bean and a little gift hidden in the middle, so that it will take a surprise lead.