Sephardic Rosca (Sweet Bread)

Yields 3 large rings, or 12–15 rolls

2 Tbsp active dry yeast

2½ cups warm water

1 cup sugar

3 large eggs

½ cup avocado oil or other neutral oil

1 tablespoon orange rind or orange blossom water.

8–10 cups all-purpose flour

1 egg, for egg wash

Sesame seeds, for topping

Blanched whole almonds, for decoration

Preheat the oven to 350°F. In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes, until frothy.

In a large mixing bowl (or stand mixer fitted with a dough hook), add 8 cups of flour. Make a well in the center and add the eggs, sugar, oil, orange rind and the activated yeast mixture. Mix until a soft, medium dough forms, adding additional flour a little at a time as needed. Knead for about 8 to 10 minutes, until the dough is smooth and elastic.

Lightly grease a large bowl with oil. Place the dough inside, turning to coat lightly. Cover with a clean towel. Let rise in a warm place until doubled in size, about 1½ hours.

Punch down the dough and divide it into 6 pieces. Knead each piece lightly.

Cut and shape into small rolls, roskitas, or braid and form into rings. Place on a parchment-lined baking tray, spacing rolls ½“ apart (if forming a ring, or evenly spaced as individual rolls). Cover with a towel and let rise again for about 30 – 40 minutes, until puffed and nearly doubled in size.

Beat the remaining egg and brush over the tops of the dough. Sprinkle generously with sesame seeds.

Using the tip of a sharp knife, make small slits on the top and gently press a blanched almond halfway into each slit. Repeat as desired.

Bake for 20 – 25 minutes, until golden brown. Let cool on a wire rack.

Baked roscas freeze beautifully. Store in airtight containers or zip-top bags once fully cooled.