A popular tradition practiced on Three Kings Day is serving the Rosca de Reyes.  A crown-shaped sweet bread decorated with candied fruits to resemble jewels.  Before baking, one or more tiny figures of babies symbolizing the Baby Jesus are hidden in the dough.

To make the dough:
3 1/2c flour
1 packet yeast
3/4 c of sugar
7 eggs
125 grams butter
1/4 c lukewarm milk
Dash of salt
2 tsp. cinnamon
¼ tsp aniseed
100 grams raisins
1 tsp vanilla
Candied Fruit Decorations
50 grams candied figs
50 grams candied orange
50 grams candied lemon
50 grams candied cherries
50 grams candied citron
1 beaten egg, sugar, butter, flour
Directions:
Dissolve the yeast in five tablespoons lukewarm milk. Mix the flour, yeast, sugar, eggs, melted butter, milk, salt, cinnamon, aniseed, raisins, and vanilla. Knead into a ball, grease it with some butter and place near a warm stove until the dough doubles in size. (About 2 1/2 hours) Meanwhile cut the candied fruit into strips.
Knead dough on a floured tabletop, making it soft and pliable.  Form the dough into a ring or rosca and insert the baby figurines. Place the rosca on a greased baking tray and decorate it with the strips of candied fruit.  Allow the rosca to rise once more to fluff up.  Brush the rosca with the beaten egg and sprinkle with granulated sugar.
Bake for 40 minutes at 360° F (180°C) in preheated oven.
Enjoy!

For the dough:
8 1/2 cups flour
8 eggs
1 1/4 cups sugar
1 3/4 cups butter
1/8 teaspoon cinnamon
1.6 oz.(2 3/4 cakes) compressed yeast
For the decorative paste:
1 cup sugar
1 cup butter
1 egg
1 3/4 cups flour
Preparation:
Crumble the yeast cakes into 1/2 cup warm water (about 85º F.) Mix with all other dough ingredients and beat the batter well until smooth and elastic. On a large baking sheet, shape the dough into a ring, resembling a large crown. Cover the ring with a clean cloth or towel and let it sit in a warm place for two hours.
Meanwhile, preheat the oven to 350º F. If you'd like to hide the infant in the cake, tuck a miniature plastic doll inside. After the rosca has risen, and before putting it in the oven, prepare the decorative paste by creaming the butter and sugar together, beating in the egg and gradually mixing in the flour. Use this paste to decorate the sweet bread in the form of rays coming out from the center.
Bake until the rosca is golden brown and decorate with candied fruit.