First, infuse the milk with saffron. The milk should be very hot but not boiling. After adding the saffron, stir in the heavy cream at room temperature, then add the butter and let it melt slowly.

When the dough becomes too thick to mix with a spoon, knead it by hand. The dough will be sticky. Gather it into a ball in the bowl, rub a little olive oil on it, cover with a towel, and let it rise in a warm place for at least 2 hours.

Shape the dough into a ball, poke a hole in the center with your fingers, then gently stretch and spin it to form a ring of your desired size. Place the ring on a baking sheet lined with parchment paper, adjust its shape, and brush it with a mixture of one egg yolk and one tablespoon of heavy cream.

Now it’s time to add the figurine and the fava bean. Wrap them in plastic wrap and tuck them underneath the dough, placing the figurine on one side and the bean on the other. Let the Roscón rise for 30–40 minutes, or until it doubles in size.

Decorate as you like. I use sliced almonds, pearl sugar, and candied fruit. Decorating the Roscón is the most fun part!

Let the freshly baked Roscón de Reyes cool before slicing. If you like, you can fill it with your favorite cream.