Ingredients:

  • 1/2 cup warm whole milk (105°F)
  • 1 tbsp granulated sugar (for starter)
  • 2.25 tsp active dry yeast
  • 0.5 cup all-purpose flour (for starter)
  • 3.5 cups all-purpose flour (for main dough)
  • 1/2 cup granulated sugar (for main dough)
  • 1/2 tsp fine sea salt
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, softened and cubed
  • 2 tbsp orange zest, freshly grated
  • 1 tsp Mexican vanilla extract
  • 3-4 plastic Niño Dios figurines
  • 1/2 cup powdered sugar
  • 1/2 cup all-purpose flour (for sugar paste)
  • 1/2 cup unsalted butter, softened (for sugar paste)
  • 1/2 cup candied citron (ate) and orange peel
  • 1/4 cup maraschino cherries
  • 4 dried fig strips
  • 1 large egg
  • 1 tbsp whole milk (for wash)

Instructions:

  1. In a small bowl, whisk 1/2 cup warm milk, 1 tbsp sugar, and yeast. Stir in 1/2 cup flour. Cover and let sit for 15 minutes until bubbly and volcanic (Levain).
  2. In a stand mixer fitted with a dough hook, combine 3.5 cups flour, 1/2 cup sugar, and salt. Add the 3 eggs, vanilla, orange zest, and the yeast starter.
  3. Mix on low speed until a shaggy dough forms. Gradually add the 1/2 cup of softened butter, one cube at a time, allowing each to incorporate before adding the next.
  4. Increase speed and knead for 10-15 minutes until the dough passes the windowpane test (stretches thin without tearing). Cover and let rise in a warm spot for 1 hour 30 mins or until doubled in size.
  5. Punch down the dough and shape into a large oval ring on a parchment-lined baking sheet. Tuck the plastic Niño Dios figurines into the dough from the bottom.
  6. Prepare the sugar paste by mixing the powdered sugar, 1/2 cup flour, and 1/2 cup butter until a smooth paste forms. Roll into strips.
  7. Decorate the ring with sugar paste strips, candied citron, orange peel, cherries, and figs. Let rise for another 45-60 minutes.
  8. Preheat oven to 350°F (175°C). Brush the dough (not the sugar paste) with an egg wash made of 1 egg and 1 tbsp milk.
  9. Bake for 30 minutes or until the bread is golden brown and reaches an internal temperature of 190°F.