In Mexico (where I'm from) there are a couple of different versions of the traditional Rosca de Reyes depending on which part of the country you are in. Even though this recipe doesn't look exactly like any of the traditional versions I know of (none of them have filling), I do thank KAF for introducing me to yet another, delicious and hearty version --I actually think my non-mexican friends and family might like it better! Also I wanted to share that in modern times bakers to have the option of not baking in the baby figurine: once the bread is ready to be served, you can just insert a plastic one (or several, depending on the size of the rosca) by lifting the bread and pushing the figurine through the bottom. A gracious guest doesn't look at the bottom of their slice when it is served, they just dig in and hope for a surprise. :)

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