King Cake A.K.A. Roscon de Reyes

Preheat oven to 180°C (350°F).

In a cup, combine warm (not hot!) milk and yeast. Stir to blend. Let stand for 5 minutes to activate yeast (mixture will become foamy).

In a large bowl, mix flour, eggs, yeast mixture, softened butter, salt and honey, until dough gathers into a ball. If dough is too sticky, add some additional flour until it separates from the edge of the bowl, a little at a time if needed to form a soft dough.

Cover bowl and leave in a warm place for about 45 minutes to rise. Meanwhile, chop dried fruit and prepare cinnamon and honey for filling.

Turn dough out onto a lightly floured surface and knead until smooth and elastic. Leave it out for about 10 minutes, covered with a kitchen towel.

Use a rolling pin to roll dough flat. Cover dough with cinnamon and honey mixture and sprinkle dried fruit evenly on it. Roll it up to form a rope. Shape into a ring, sealing the ends together.

Carefully transfer the dough ring to the prepared baking pan. Make a couple of 1-inch deep cuts on the outside of the ring. Bake it for 30 minutes, until done (when inserted tester comes out clean).

For the icing, in a cup, combine flour, vanilla, honey and some of the milk. Mix until smooth. Add butter and remaining milk into a small pan and heat. Pour flour mixture into the pan and mix evenly.

Pour icing on top of the cake. Sprinkle dried fruit on top to decorate.