The recipe is fine, but it looks more like the Mexican roscón. The Spanish one is different. It has more candied fruit than nuts and always on the outside, as a decoration. But most importantly, it needs a preferment, which gives it a much deeper taste. In the main dough, pulverized orange and lemon zest are a must, along with orange blosom water. Without these ingredients, it is not a Spanish roscón. I'm not saying Spanish is better than Mexican, but they are two different preparations. Just like a British "biscuit" and an American "biscuit" are two different things. Thanks for the clarification; as well as the idea for the preferment. We've done the same with Panettone, because the sugar, butter and eggs can really slow the dough down. Susan

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