Rosca de Reyes

Directions

1. 1
   TO MAKE THE BREAD, bring the chilled dough to room temperature, still covered, about 1 hour.
2. 2
   Divide the dough in half by cutting, not pulling, it and roll each one tightly into a ball, cupping your hands and pressing as you roll it over the table.
3. 3
   Poke a hole in the center of each ball and carefully stretch it into a large donut.
4. 4
   Carefully tuck the figurines into the dough from the bottom (using 2 to 3 per bread), pressing each figurine in and smoothing the dough over so its completely hidden.
5. 5
   Place the dough on a parchment paperlined baking sheet and cover lightly with a cloth.
6. 6
   Let rise until doubled, about 1 hour, but preheat the oven to 350F after about 40 minutes.
7. 7
   Cut the candied fruit into strips or desired shapes.
8. 8
   Brush the beaten egg all over the top of the dough.
9. 9
   Decorate with the candied fruit, leaving some space for the crunchy topping.
10. 10
    TO MAKE THE TOPPING, combine the flour, sugar, and butter in a large bowl and mix until well combined.
11. 11
    Add the vanilla and mix well.
12. 12
    You should have a smooth and malleable dough, but if its a bit sticky simply add a little flour.
13. 13
    Roll into gumball-size balls with your hands and press lightly between your palms so you have an oval shape.
14. 14
    Lightly press into the spaces on the top of the dough.
15. 15
    Sprinkle with some sugar and bake until the bottoms are golden, 40 to 50 minutes.