Procedure

1. Place the fresh egg, yeast, the Rosca de Reyes Mix, and 50% of the water into the mixer bowl.
2. Mix with the dough hook on the first speed for 1 minute.
3. Knead on the second speed setting for 15 minutes.
4. Add the remaining water and continue mixing for 10 minutes on speed 2 until the dough becomes elastic (approximate kneading time: 20 to 25 minutes); the final dough temperature should be 21 to 23 °C.
5. Cut and shape the pieces to the desired weight.
6. Place the dough on a greased baking sheet and let it rise in a proofing chamber at 36 °C and 70% humidity for about 50 minutes; if you don't have a proofing chamber, let it rise until it doubles in volume.
7. If it was fermented in a fermentation chamber, let the piece rest for 10 minutes at room temperature.
8. Brush with beaten egg, then decorate with dough and fruit of your choice.
9. Bake at 160 °C for 45 minutes.