Add the yeast, milk, vanilla essence, orange blossom water and egg. Mix well until all the ingredients are incorporated, there should be no dry flour left.
Add the butter and mix again to incorporate.
Place the dough on the work table and start kneading vigorously until you get a smooth and uniform brioche.
Place the bread in a bowl, cover and let it rest for about 40 minutes.
Sprinkle flour on the table, place the bun and press with your fingers in the center until you pierce the dough and make a hole.
Take the bagel in the air, stretch it by letting it fall under its weight and turn it constantly to make it as uniform as possible.
Grease a mold, place the bagel inside, cover and let it rest until it doubles in volume. The dough must come into contact with all the walls of the mold.
How to decorate and bake Rosca de Pascua: Once the dough has risen, brush the entire surface with egg.
Then decorate with pastry cream, making a zigzag all around the bagel and filling in the places where you can see the dough with more cream.
Decorate with candied cherries and finally with caster sugar or “granella”.
Bake for 20 minutes at medium temperature (180°C).
Remove from the oven, let cool and unmold.
It’s ready to cut and enjoy!!
