Twister roll of the Three Kings

Today this twisted roll of Kings prepare to surprise your family on Wednesday, certainly will not forget this day!

Ingredients for 8-10 servings roscón:

For the sourdough:
- 3.5 oz of bread flour
- 2 oz of semi-skimmed milk
- 0.2 oz of fresh yeast

For the final dough:
- 5.7 oz of sourdough
- 12.3 oz of bread flour
- 2 oz of milk cooked with cinnamon, orange peel and lemon
- 2 eggs
- 2.8 oz sugar
- 1 oz of honey
- 3.9 oz of butter
- 0.5 oz of fresh yeast
- 1 tablespoon of rum essence
- 2 teaspoons of orange blossom water
- 0.18 oz of salt
- Zest of half a lemon

To decorate:
- I beaten egg
- Candied fruits
- Rolled almonds 
- Sugar

Recipe:
- The first thing is to prepare the sourdough 24 hours in advance to ferment.
- Mix in a bowl the bread flour, milk and yeast. Knead to mix well, left to ferment 30 minutes at room temperature and put in the refrigerator tightly covered with plastic wrap.
- Also prepare the infusion of milk, cinnamon stick, lemon and orange peel. Pour about 3.4 oz of milk, boil and simmer for 10 minutes, until it evaporates and you have about 2 oz.
- The next day, in a bowl mix all the ingredients to make the final mass unless sugar and butter.
- Knead for 5minutes.
- Stir and add sugar in two runs while still kneading for another 5 minutes until dough is smooth.
- Add the cold butter into pieces and continue kneading for another 15 minutes until the dough has absorbed all the butter and it's smooth.
- Let the dough ferment for 2 hours, remove it from the bowl and knead two more minutes.
- Wait 15 minutes and give the form of a the twisted roll, making a hole in between and stretching slowly to make getting bigger.
- Place the dough on baking paper and let it ferment for 3 hours to triple its volume.
- Enter the surprise.
- Brush with beaten egg around the twisted roll and bake in the oven for 20 minutes at 180 degrees.
- Let cool on a rack.

Bon appetit!