Ultimate recipe for rosca de pascua!

Mix together the yeast, the water, half a teaspoon of sugar and two tablespoons of the all-purpose flour. Mix well until the yeast has completely dissolved and all the ingredients are well integrated. Cover the bowl with a damp towel and let it rest until the dough has doubled its size.

In another bowl, mix the butter at room temperature with the icing sugar and reserve. In a third bowl, place the rest of the all-purpose flour making a hollow in the centre and pour in the 3 eggs, half a teaspoon of vanilla and both the lemon and orange zest. Once the dough has doubled its size, add it to this mixture. Mix well and once the dough is homogenous, add the mixture of butter and icing sugar.

Knead for about 15 to 20 minutes, until the dough is consistent. Cover it with plastic wrap or a damp towel and let it rest for an hour and a half.

Once it has rested, roll out the dough on a floured surface into a rectangle, brush the surface with a bit of water and then roll up the dough into a log. Roll the log to lengthen it and connect both ends to form a ring. Place the ring in a baking sheet, on top of parchment paper. Let it rest again for 40 minutes in a warm spot.

Once it has risen and before taking it to the oven, add the pastry cream on top of the rosca de pascua.

How to make the pastry cream

Place the milk in a saucepan and bring to a simmer. In a bowl, whisk the egg and the egg yolk, add the sugar and continue whisking until the sugar is dissolved. Sift in the all-purpose flour with the salt and add it to the mix. Whisk gently until the mix is homogenous. Pour the hot milk slowly while whisking into the mix and stir.

Place this mix in the saucepan and return to the heat, constantly whisking. Once the mixture starts to thicken, continue whisking and cooking for about 2 to 3 more minutes. Remove from the heat and add the butter. Place the mixture in a bowl, cover it with a plastic wrap and cool it in the refrigerator.

Cooking the rosca de pascua

Add the pastry cream to a pastry bag and decorate the top of the bread with whatever shapes you like. You can add the nuts now or after the rosca de pascua comes out of the oven.

Preheat the oven at 350 degrees F or 180 degrees C, place the rosca de pascua in the oven and bake for 30 to 40 minutes until the bread is golden brown.

Let it cool and decorate it with the ingredients you like!