• Five and a half cups of flour
• A cup of sugar
• Five tablespoons of fresh yeast
• Two thirds cup Extra Virgin Olive Oil from UE
• One-third cup plus two tablespoons milk
• Three-quarters cup plus two tablespoons water
• Orange skin
• Six drops of orange blossom water
• Three tbsp. Triple Sec, Cointreau or white rum
• Two eggs
• A porcelain figure
• A bean
• One egg, beaten
• Candied fruit
1. Dilute the yeast in water and milk. Mix with the rest of the ingredients in a food processor or manually. Place dough in a large bowl and cover with a clean kitchen towel. Set aside to rise in a place with a constant temperature for two hours, until it has doubled or tripled in size.
2. Knead the dough again (the dough will be a little sticky, so it is recommended to cover your hands with flour so you can work with it). Make a hole in the center of the dough and stretch it to form a circle. Stick the figure and the beans wrapped in aluminum foil at different points inside the cake. Once it has formed the typical shape of a king cake, carefully place it on a baking sheet lined with parchment paper, cover it again and let it stand up for another hour.
3. When the dough has doubled in size, heat the oven to 220º C . Once the oven is preheated, decorate the cake with the candied fruits and brush the egg on top, being careful not to press too hard on the fruits and crush the cake. Sprinkle with sugar on top and put the cake in the oven. Immediately lower heat to 200°C and bake for 10 minutes. After 10 minutes, lower heat to 180° C and bake for another 10 minutes. Remove cake from oven and let cool.