Epiphany Crown ("Roscón de Reyes")

20 grams pressed yeast
4 tablespoonswarm milk
1/2 kilo flour
3 whole eggs
1 egg, separated
1 teaspoon salt
1 tablespoon dark rum
1 tablespoon orange flower water (agua de azahar)
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
100 grams butter, softened
50 grams almonds, blanched, skinned and slivered
Candled fruit, orange peel, etc. for decoration (about 100 grams)

Dissolve the yeast in the warm milk with 1 tablespoon of the sugar.

Add 50 grams of the flour and mix to make a soft dough.

Cover with a damp cloth and set in a warm place until doubled in bulk.

Put the remaining flour in a large bowl. Make a well in the centre.

Beat the eggs together with the egg yolk and pour into the flour with the salt, rum, orange flower water and the rest of the sugar.

Add the grated orange and lemon rind. Work the flour into the liquid with the hands.

Add the yeast dough and mix very well until the dough is no longer sticky, adding flour as necessary.

Divide the butter into 4 parts and sprinkle it with flour.

Divide the dough into 4 parts. On a lightly floured board work a piece of butter into each of the pieces of dough, then knead them together again.

Knead the dough until very smooth and elastic. Lightly butter a bowl. Put the ball of dough into it, turn it to coat lightly with butter, then cover the bowl with a damp cloth and let set in a warm, draught-free place for an hour or more.

Punch the dough down, turn out onto the board and knead again.

Insert a trinket or coin or bean (no plastic objects that will melt) into the dough. Form the dough into one or two balls and flatten them slightly.

Shape into rings by inserting a finger into the centre and very gently easing the dough outward to create a hole in the centre. Either stuff the hole with crumpled foil and place or a buttered oven tin or set the rings in lightly buttered ring moulds.

Cover and set in a warm place to rise again The dough will not double in bulk but will rise substantially during baking.

Lightly beat the remaining egg white or a whole egg and brush the cake with it. Sprinkle on the slivered almonds and stud with pieces of candied fruit. Sprinkle lightly with sugar and bake in a medium-hot oven until nicely browned, about 35 minutes.