Rosca de reyes (Three Kings bread) with cinnamon streusel, fruit pastes and candied citrus

In a stand mixer bowl, combine bread flour, all-purpose flour, sugar, salt and the yeast. (If unsure of the yeast, bloom it first in lightly warmed milk with a touch of sugar until it bubbles.)

Grate in the zest of an orange; add the orange flower water, the milk, three eggs and two yolks.

Stir by hand with the dough hook, then mix on low a couple of minutes and at medium about 10 minutes, until the sticky, heavy dough stretches before it breaks.

Add cool room-temperature butter one or two pieces at a time, about 45 seconds between additions; then mix four or five minutes more until more elastic.

Let sit an hour, cover with plastic and refrigerate overnight.

On a lightly floured counter, press the dough about six or seven inches across, then roll and stretch it to about 30 inches long without widening it.

Roll it up from the long side, pulling and tucking as you go to build surface tension; tuck in four plastic babies.

Even it out, bring the ends together into a ring, sealing the seam well so it does not crack in the oven; set on a parchment-lined rimmed baking sheet.

Cover loosely with the plastic and let rise in a warm place, about 80 degrees, until doubled; when fully proofed it bounces back gently and slowly.

Make the streusel: pulse softened butter, powdered sugar, cinnamon and flour in a food processor until it comes together as a paste.

Brush the rosca with egg wash (an egg beaten with a tablespoon of water) for adhesion and sheen.

Press golf-ball pieces of streusel flat in a plastic-lined tortilla press, square them roughly with a knife and lay them on, the first over the seam.

Cut guava paste and quince paste into long strips, halve them and lay them beside the streusel pieces.

Bake at 350 for about 25 to 30 minutes.

Check with a digital thermometer: this one read about 208; 'around two five' (as transcribed) is the target.

Press on pieces of candied orange, blood orange and orange peel; dust with powdered sugar through a strainer.