Bread Machine Brioche Dough /Spanish Roscón De Reyes

Ingredients

• 3/4 cup water
• 2-4 tablespoons butter
• 5 large eggs
• 4 1/2 cups bread flour
• 2-6 tablespoons sugar (use larger amount for king cake)
• 1/2 tablespoon ground dried lemon peel
• 3 1/2 teaspoons saf yeast
• 2 teaspoons salt
• 1 tablespoon vital wheat gluten or bread enhancer

Cinnamon Filling

• 4 tablespoons butter (optional) or margarine, melted (optional)
• 2 cups brown sugar
• 4 tablespoons ground cinnamon
• 1/4 cup flour or oatmeal

Light Lemon glaze

• 2 cups sifted powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated fresh lemon rind
• 1 dash salt
• 3 tablespoons hot water
• 2 tablespoons butter

Directions

1. 1

   The Dough.

2. 2

   This makes a high-rising, soft but very springy dough. I use the sweet bread, not the dough setting, because it requires two full kneadings and risings before shaping. I take the dough out just before the baking cycle starts, punch it down and flatten it into a long 1" thick, 5" wide rectangle, sprinkle it with the cinnamon streusel or other filling and roll it up, shaping the long roll on a buttered cookie sheet.

3. 3

   I pinch the ends together to make a full circle. Let rise in a warm place covered by a damp towel for about 50 minutes, then place in a cold oven, turn on to 375 degrees, and bake about 45 minutes until well risen and a deep golden brown.

4. 4

   The filling: After it cools, glaze generously with a thin, lemony sugar glaze, then sprinkle with colored sugars in stripes. Use a traditional boiled white frosting with 2 cups of sugar, 1 cup of water and two egg whites, flavored with lemon, butter and vanilla, or try the light lemon glaze.

5. 5

   If making the Light lemon glaze. Mix until mixture is smooth and can be drizzled onto the cake. A boiled icing recipe with two cups of sugar is low fat and a good alternative.

6. 6

   Color sugar crystals (green, purple) by working in a few drops of food coloring and add gold dragées. As soon as the glaze is poured, sprinkle colored stripes on the glaze.

7. 7

   A tiny china or plastic baby doll or a red bean is inserted underneath before glazing- I put mine in AFTER I bake the roll!

8. 8

   Store the king cakecovered at room temperature- it is really a bread, and dries out in the refrigerator. I use a foodsafe plastic trash bag (small white Glad).