Paloma Roscón (Sweet Orange Blossom Bread)

Beat the egg with orange blossom water, milk, orange zest, lemon zest, sugar, and salt until well combined.

Add the flour and yeast, then mix with the dough hook for 1 minute.

Incorporate the softened butter and knead on speed 2 for 10 minutes.

Let the dough rest, covered, for 10 minutes; knead again on speed 2 for another 10 minutes. If the dough lacks a smooth membrane, let it rest again and knead an additional 5 minutes.

Shape the dough into a ball, cover, and let it rise until doubled in size (about 90 minutes to 2 hours, adjusting for room temperature; for a cold house, place the bowl in an off oven with a cup of hot water, or refrigerate to slow the rise).

Form a cylinder, cut into 25–50 g pieces, roll each piece into a ball and stretch as demonstrated.

Place the balls in a lined loaf pan, cover with film, and let them rise again as in the first proof.

Beat the egg and brush it over the dough; sprinkle the raw nuts on top.

Mix the sugar with a teaspoon of water and drizzle the glaze over the baked loaves.

Preheat the oven to 350°F (top and bottom heat, no fan) and bake for 30–35 minutes until golden.

Allow the breads to cool for at least 15 minutes before serving so the crumb sets and stays fluffy.

Store the cooled breads in a sealed plastic bag or wrapped tightly.