Three kings bread

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.
three kings bread



1.Combine yeast, sugar and the water in a small bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
2.Sift flour and salt into a large bowl; rub in butter. Stir in extra sugar and rind. Combine yeast mixture, eggs and egg yolks in a medium bowl; stir into flour mixture, mix to a soft dough.
3.Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl. Cover; stand in a warm place for 1 hour or until dough doubles in size.
4.Toss figs, apricots, raisins and nuts in an extra 1 tablespoon of plain flour, breaking up any chunks of fruit. Turn dough onto a floured surface, add fruit and nut mixture; knead until smooth.
5.Roll dough into a 48cm log; shape log into a ring, press ends together firmly. Place ring on a greased oven tray (place around a greased round 9cm ovenproof dish so the dough ring keeps its shape during cooking). Cover; stand in a warm place for 50 minutes or until dough doubles in size.
6.Preheat oven to 200°C/400°F.
7.Brush ring all over with extra egg; bake for 10 minutes. Reduce oven temperature to 180°C/350°F. Bake bread for 15 minutes. Place bread on a wire rack over a tray, stand 30 minutes.
8.Make orange icing. Combine sifted icing sugar and juice in a small jug.
9.Pour icing over bread; decorate with glacé orange and sprinkle with extra nuts.

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