Roscón de Reyes to Cardenal Mendoza

Ingredients :

• 360 gr. strength flour
• 2 eggs
• 85 ml. warm milk
• 65 gr. sugar
• 40 ml. Cardenal Mendoza brandy
• 25 gr. melted butter
• 25 gr. cocoa powder
• 20 gr. baker's yeast
• 1 dash cinnamon powder

For the filling:

• Custard cream

To decorate:

• Laminated almonds
• Sugar glass
• Red cranberries
• Sticks cinnamon

Elaboration:

1. Mix the flour with cinnamon  and cocoa powder.
2. Dilute baker's yeast in warm milk.
3. Lightly beat eggs with sugar, melted butter, brandy and milk.
4. Add the mixture of flour, cinnamon and cocoa and knead until you get a homogeneous, soft and elastic dough.
5. Cover with a cloth and let rest 90 minutes.
6. Stretch the dough slightly to give it the shape of a ring.
7. Cover with a cloth and leave to ferment for 1 hour.
8. To paint the roscón with a little olive oil and to decorate with the frosty fruit.
9. Bake for 20 minutes at 180ºC.
10. Allow to cool and cut in half horizontally.
11. Fill with the custard and cover again with the lid.
12. Sprinkle over with a little grated white chocolate.