In Spain Roscon de Reyes is a holiday tradition. The Spaniards celebrate Three Kings Day even more than Christmas ('Reyes' means kings in Spanish) and the Roscon Bread is a festive center to the holiday table. Remember to add a silver dollar to the recipe!

Roscon De Reyes

Holiday Bread

1 package dry yeast

3/4 cup warm water

1 tablespoon orange flower water (often found in Italian food shops. If unavailable, substitute strong tea)

1/2 teaspoon grated lemon rind

6 cloves

1/4 pound butter

1 tablespoon lard or vegetable shortening

1/2 cup sugar

1/2 teaspoon salt

2 eggs

1 tablespoon brandy, preferably Spanish brandy or Cognac

1/2 cup milk, scalded and cooled

5 cups unbleached, all-purpose flour

Candied fruit slices (orange, lemon, etc.)

1 egg, lightly beaten

1 and 1/2 tablespoons sugar, preferably course, for sprinkling

1. Dissolve the yeast in 1/4 cup of the warm water. Simmer the remaining 1/2 cup of warm water with the orange flower water, lemon rind, and cloves for 10 minutes, covered. Discard the cloves.

2. Cream the butter, lard, the sugar, and the salt. Beat in the 2 eggs, then add the brandy, milk, the water-and-lemon mixture, and the softened yeast. Gradually mix in the flour with a wooden spoon until a soft and slightly sticky dough is obtained.

3. Knead on a floured working surface, adding more flour as needed,about 5 minutes, until smooth and elastic. Place the dough in a large oiled bowl, turn to coat with the oil, cover with a towel, and place in a warm spot, such as an unlit oven, to double in size, about 2 hours. Punch down and knead again 5 minutes.

4. Insert a good luck coin - perhaps a silver dollar or half-dollar - or some other appropriate object, such as a cute miniature ceramic animal.

5. Shape the dough into a large ring, pinching the ends to seal. Place on a lightly greased cookie sheet. Decorate with the fruit slices, pushing them slightly into the dough. Let the ring rise in a warm spot about 1 hour, or until double in size.

6. Brush with the egg, which has been mixed with a teaspoon of water, sprinkle with sugar, and bake in a 350 Deg. F oven 35-40 minutes, or until a deep golden brown.

Recipe and photo courtesy of La Tienda, the best of Spain in America, www.tienda.com and adapted from the wonderful cooking book "1080 Recipes" by Simone and Ines Ortega

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