Rosca de Reyes, a Spanish Epiphany cake flavoured with rum, fruit and spices, is a tasty treat to mark the end of the Christmas holidays.
Cream together the butter and sugar. Mix in the eggs, adding one at a time. Mix in the orange and lemon zest. If using a stand mixer, transfer this mix to another bowl.
Mix the dry ingredients: flour, yeast, salt, and cinnamon.
Add the water, vanilla extract and butter and egg mix to the flour. Mix well, and then knead for a few minutes until smooth and elastic.
Once risen roll out into a sausage shape, and form into a ring. Decorate the top with the remaining dried fruit, pressing them well into the dough.
Place on a baking tray, place in a warm spot, and allow to rise again until doubled in thickness - this will take about an hour.
After about 45 minutes, heat the oven to 160°C (Fan)/180°C/350°F/Gas Mark 4.
Beat the last egg and brush over the top as an egg wash. Bake in a preheated oven for 35-40 minutes until golden and sounding hollow
Allow to cool and decorate by drizzling on some orange icing or dusting with icing sugar.