Ingredients:

  • 500g all-purpose flour
  • 11g instant yeast
  • 100g granulated sugar
  • 5g fine sea salt
  • 120ml whole milk, warmed to 110°F
  • 135g unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 tbsp orange zest
  • 1 tbsp Mexican vanilla extract
  • 100g confectioners' sugar
  • 100g all-purpose flour (for topping)
  • 100g vegetable shortening
  • 1 large egg (for egg wash)
  • 1 tbsp water (for egg wash)
  • 150g assorted candied orange peels, dried figs, cherries, and quince paste (ate)
  • 4 plastic Niño Dios figurines

Instructions:

  1. In a stand mixer bowl, rub the orange zest into the granulated sugar until fragrant. Add 500g flour, instant yeast, and sea salt.
  2. With the mixer on low speed, pour in the warm milk, 3 whole eggs, 1 yolk, and vanilla extract. Mix until a shaggy dough forms.
  3. Increase speed to medium and add the softened butter one tablespoon at a time. Knead for 8–10 minutes until the dough is smooth, elastic, and achieves the windowpane effect.
  4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for approximately 90 minutes or until it reaches 80% capacity.
  5. Punch down the dough and form it into a large oval ring on a parchment-lined baking sheet. Insert the plastic figurines from the bottom at random intervals.
  6. Prepare the sugar crust by mixing confectioners' sugar, 100g flour, and shortening into a paste. Flatten strips of this paste and place them over the dough ring.
  7. Decorate the remaining spaces with candied fruits and quince paste. Brush the exposed dough with egg wash (1 egg beaten with 1 tbsp water).
  8. Bake in a preheated oven at 350°F (175°C) for 25 minutes until golden brown. Cool on a wire rack before slicing.