1. The second fermentation
Take all the air from the dough and let it rest for another 15 minutes.
Take the dough and make a hole in the middle using your thumb and start shaping the roscón stretching the dough slowly and carefully.
Place it on a baking tray and glaze it with some egg. Let it rest until it doubles the volume.
Paint with egg again and decorate to taste.
You can put laminate confit orange or almond or just a little bit of sugar soaked in water to make it grainy.
Bake it in preheated oven at 190º for 25-30 mins. It must get a nice brown color.
3. You can eat it like this or fill it with some cream or whatever you like. Enjoy!