Directions

1. Start preparing the sponge. In a bowl dissolve 10 g fresh yeast into 70 ml milk, add 120 g of flour and 1 tablespoon sugar. Knead and make a ball. Place the ball in a bowl and cover with lukewarm water. Let the ball rest until it floats and doubles its size, the time will depend on the type of yeast used and the house temperature, but it usually takes about 15 minutes.
2. Then prepare the rest of the dough. Put the flour and yeast in a bowl and combine. Add the sugar and salt, eggs, grated rinds and milk into the bowl.
3. Use a large spoon (or pastry scraper) to mix everything together.
4. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
5. Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, and smooth.
6. Put the dough into a bowl and cover with a cloth.
7. Let the dough rise in a warm place until its size doubles (about 2 hours depending on the room temperature).
8. Take the dough out of the bowl, deflate it by touching lightly.
9. Cut the dough in two.
10. Shape one piece of dough into a ball, and then making a hole in the middle, shape it into a ring
11. Cover with a towel, and let it rest for about 2 hours, until it doubles size.
12. Cut the other half of dough into 6 pieces (70-80 g each), and roll each of them into a ball.
13. Place them on a round cake pan, forming a circle, leaving some space between them to rise (about 2 cm)
14. Cover with a damp cloth and let them rest for another 2 hours, until the balls have doubled their size.
15. Preheat oven to 375º F.
16. Bake each roscón for about 18 minutes
17. Let the sweet breads cool, and enjoy with hot chocolate!