Despite my best intention to share this recipe earlier.. this friggin' cold just doesn't let the dough rise like it should... and, of course, my ADD for reading non-precise recipes doesn't help either... anywhoo, I'll just get on with posting the recipe from the webcamsdemexico facebook page.
And, in spite of us Mexicans wanting to lay claim to this tradition.. nay, I say.. it's Spanish in origin... but, you know.. the rest of the lore is ours, right? I mean they SURE don't have chocolate abuelita!!
Very well then.. I'll transcribe and translate that recipe for you...
For the dough
- 600 gr flour
- 12 gr instant yeast
- 150 gr sugar
- 10 gr salt
- 180 gr butter
- 150 ml milk (1/2 cup + 2 tbsp)
- 30 ml vanilla extract (2 tbsp)
- zest of one orange
- 5 egg (yes, the picture shows 6, remember how I said that I should read these things better?)
For the decoration
- 150 gr citron or candied fruits (picture shows guava paste and candied cherries)
- 50 gr sugar
- 3 plastic figurines
- 2 egg whites
For the sugar crusts
- 200 gr shortening
- 200 gr flour
- 200 gr confectioner's sugar
- 10 ml vanilla extract (~2 tsp)
- 2 egg yolks
- Mix dry ingredients: flour, yeast, sugar, salt and orange zest.
- Add eggs.
- Add butter and vanilla extract. Knead until an elastic dough is reached, adding milk as needed.
- Rest for 2 hours or until bulk doubles.
- Deflate and shape into a round. Add the figurines in this step.
- For the sugar crusts, mix shortening and confectioner's sugar, add flour and egg yolks.
- Rest until it's time to decorate.
- Paint the bread with the egg whites and decorate with the sugar crust and candied fruits.
- Sprinkle with the decorating sugar.
- Bake at 190° C (375° F) fpr 35 to 40 minutes.
- Make hot chocolate and enjoy!