Rosca de Reyes (Galette des Rois mexicaine)

In a large bowl, whisk the flour, yeast, sugar and salt together. Add the eggs, warm milk, orange zest, orange blossom water and vanilla, then mix and knead by hand or with a dough hook for about 10 minutes until you get a soft, slightly sticky dough.

• 500 g flour
• 10 g yeast
• 100 g sugar
• 1 tsp salt
• 3 eggs
• 150 ml warm milk
• 1 orange zest
• 2 tbsp orange blossom water
• 1 tsp vanilla extract

✅ C'est prêt quand : the dough holds together and stretches without tearing

Add the softened butter a little at a time, kneading after each addition, until it's fully absorbed and the dough turns smooth, shiny and elastic — about 10 more minutes. Shape it into a ball, place it in a greased bowl, cover and let it rise in a warm spot.

• 120 g unsalted butter

✅ C'est prêt quand : doubled in size, and a finger poked into it leaves a dent that slowly fills back in