First, prepare a starter called poolish by mixing 1 1/2 cups all-purpose flour (200 grams) and 3/4 cup water (200 grams). Depending on how long you let it ferment, add either 2 teaspoons fresh yeast for 24 hours or 1 teaspoon for 48 hours. I personally recommend the 48-hour version. Cover the bowl with plastic wrap and refrigerate. When making the roscón, take the poolish out of the fridge an hour ahead to bring it to room temperature.

Here are the ingredients you'll need to make the roscón. It's also important to boil a peeled potato (about 3 1/2 tablespoons or 50 grams), then mash it. One of the three eggs is for brushing the roscón before baking.

For flavoring, use orange blossom water, or you can use vanilla extract. You'll need an orange to blanch and candy, some maraschino cherries (or any candied fruit), sliced almonds, and finally, granulated sugar. To make the sugar topping, put about 1/2 cup (100 grams) of sugar in a bowl and moisten it with a few drops of water.

Mix all the roscón ingredients except the butter, including a teaspoon of your chosen flavoring. When the recipe calls for 2 large eggs (about 100 grams), weigh two eggs and, if they weigh more, remove some egg white to reach 100 grams.

Once all the ingredients are mixed, you'll have a sticky, wet dough. Let it rest for 20 minutes in the oven (turned off).

Slice the orange into 1/4-inch (about 1/2 cm) rounds. Place them in a pot with water and bring to a boil. Once boiling, drain and add fresh water. Repeat this process three times to remove the bitterness from the peel.

After the dough has rested, add the softened butter and mix well.

Once the butter is fully incorporated, flour your work surface and knead the dough for five minutes.

After kneading, let the dough rest, covered with the bowl, for 15 minutes.

After resting, knead for another five minutes.

Shape the dough into a ball and place it in a bowl greased with a little olive oil. Cover and let it rise in the turned-off oven for 30 minutes.

Once the orange is blanched, return it to the pot without water and weigh enough water to just cover the orange slices.

Add sugar equal to half the weight of the water. For example, if the water weighs 180 grams, add 90 grams of sugar. Let it simmer over medium heat until reduced.

After 30 minutes of rising, the dough should have increased in size.

Transfer the dough to a work surface greased with a little olive oil. At this point, you can divide the dough in two for two medium roscóns or keep it whole for one large one. Fold the top and bottom edges toward the center.

Next, fold the left and right sides toward the center to form an envelope shape.

Flip the dough over and shape it into a ball.

With the handle of a mortar (greased with a little oil), make a hole in the center of the dough, pressing down to the work surface.

Use your hands to gently widen the hole, forming a ring shape.

You can also shape it into a large oval—just make sure it fits on your baking sheet lined with parchment paper.

Beat the remaining egg and brush it over the roscón with a pastry brush.

Let the dough rise until doubled in size. Meanwhile, prepare the decorations and preheat the oven to 350°F (180°C).

Since the orange is already candied, the almonds are sliced, and the cherries just need to be halved, all that's left is to prepare the granulated sugar. Put about 1/2 cup (100 grams) of sugar in a bowl, moisten with a few drops of water, and stir until you get coarse grains.

When the roscón has risen enough (about 15–20 minutes), brush it again with egg wash and decorate with whole or halved orange slices and halved cherries, pressing gently so as not to deflate the dough. You can also add pieces of candied fruit.

Sprinkle sliced almonds all over the roscón.

Finally, add the prepared granulated sugar.

Bake for 20 to 30 minutes, depending on the size of your roscón and your oven. Watch for your desired level of browning. I like mine a bit golden.

For a lighter color, bake a little less time if you prefer.

You can fill the roscón however you like. I chose to fill one with chocolate truffle cream. You can also use whipped cream, dulce de leche, pastry cream, etc.

We ended up with some championship-worthy roscóns—I hope yours turn out great too! Enjoy!