Ingredients
250g wheat flour (all purpose)
50g lard or butter (soft)
50g sugar
3g dry yeast
1 egg
80ml milk
1 tsp vanilla extract
1/2 tsp orange blossom water
1 pinch of salt
1 egg (for brushing)
To decorate the Easter bagel:
350g of pastry cream
10u of candied cherries
Granulated sugar w/n (granella)
preparation

How to prepare the Dough for Rosca de Pascua:
1. Put the flour, sugar, pinch of salt in a bowl and mix.
Add the yeast, milk, vanilla essence, orange blossom water and egg.
Mix well until all the ingredients are incorporated, no dry flour should remain.
2. Add the butter and mix again to incorporate.
Place the dough on the work table and start kneading vigorously until you obtain a smooth and uniform brioche.
3. Place the bread in a bowl, cover and let rest for about 40 minutes.
4. Sprinkle flour on the table, place the bun and press with your fingers in the center until you pierce the dough and make a hole.

Take the bagel in the air, stretch it, letting it fall under its weight, and constantly turn it to make it as even as possible.
5. Grease a mold, place the bagel inside, cover and let stand until doubled in size. The dough must come into contact with all sides of the mold
How to decorate and bake the Rosca de Pascua:
1. Once the dough has risen, brush the entire surface with egg.
Then decorate with pastry cream, zigzagging all the way around the bagel and filling in the places where you can see the pastry with more cream.
Decorate with candied cherries and finally with caster sugar or “granella”.
2. Bake for 20 minutes at medium temperature (180°C).
3. Remove from the oven, let cool and unmold.
It’s ready to cut and enjoy!!