appy New year to all! I write from Spain, and as it has been said, our tradition is non-filled "Roscón de Reyes". But yours looks incredible and extremely appealing. Roscón de Reyes has been chosen as December recipe in "El Foro del Pan" (The Bread Forum), an interactive community (such as the Baking Circle in King Arthur Flour webpage). It is mainly for home bakers (and some professionals), and we Spanish speaking bakers join forces, suggestions, questions, trying to resove doubts. This forum exists thanks to some extraordinary and enthousiastic spanish home bakers and you can visit (even register to take part in) in http://www.elforodelpan.com. The Roscón de Reyes thread is at: http://www.elforodelpanl.com/viewtopic.php?f=14&t=1321 You can read my own version -based on a Challah bread recipe, but adapted to the Roscón de Reyes taste, which includes orange flower water, among others at: http://www.unpedazodepan.es. Only caveat is that the blog is mainly in Spanish, although from time to time some recipes or comments in English are offered. Well happy baking for the rest of the year! Thank you for sharing! Elisabeth

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