Rosca de Reyes

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500g Large Rosca
100g Mini Rosca
Pre-shape each piece round and let rest on floured board for 15 minutes.
After resting place a hole in center of round and stretch out center ensuring that the hole is large enough to not close during proofing.

Proof 60 min at 90°f 80% humidity.
Spray each loaf with sunset glaze and decorate with Rosca paste and dried fruits.
Bake @ 325°F. 12 min small. 18-20 min large.

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