Rosca de reyes

In a stand mixer combine 500 g sifted all-purpose flour, 10 tbsp sugar, 1 tbsp instant yeast and the zest of one orange; mix.

Add 2 eggs, 2 egg yolks, 2 tsp vanilla extract, 2 tsp orange extract and 5.5 oz warm milk; mix until combined.

Add 6 tbsp room-temperature unsalted butter and a quarter teaspoon salt; mix on medium 10 minutes (or knead by hand 20 to 25 minutes) until sticky but elastic when pulled.

Round the dough, place in a greased bowl with a little butter on top, cover with plastic wrap and a kitchen towel, and rise in a warm place until doubled.

Vanilla topping: knead half a cup room-temperature butter, three quarters cup all purpose flour, three quarters cup powdered sugar and a teaspoon vanilla extract into a paste by hand; wrap in a bag.

Chocolate topping: repeat the process with a tablespoon of cocoa powder instead of the vanilla; wrap.

Turn out the doubled dough, press out the air, flip, cover and rest 5 minutes.

Poke a hole in the center and stretch into a ring on an 18 by 13 baking sheet without overstretching, or it spreads instead of rising; keep it even and cover.

Beat the egg with a sprinkle of sugar for the egg wash.

Shape each topping into a log, cut into pieces neither too thin nor too thick, flatten and press onto the ring, alternating vanilla and chocolate. Tuck a baby Jesus figurine under the dough if using.

Brush egg wash on the uncovered spots for colour and as glue; press on cherries, almonds and pecans; sprinkle sugar on the toppings.

Cover and rise in a warm place 30 to 45 minutes until doubled; preheat the oven to 350 degrees after 30 minutes.

Bake 20 to 25 minutes; cool 20 to 30 minutes before cutting.