Candied Citrus Three Kings Bread with Sweetened Whipped Cream

Combine warm water and yeast in small bowl and let stand for 10 minutes in a warm place.

Combine flour, ¾ cup sugar, grated orange peel from 2 oranges, grated lemon peel, anise seed and salt in large mixer bowl. Add eggs, butter, yeast mixture and vanilla extract. Mix together with dough hook or by hand until a soft, smooth dough is formed.

Place dough on lightly floured surface; knead gently for about 5 minutes. Shape into a ball. Place in large greased bowl; turn over. Cover with greased plastic wrap. Let rise in warm place for about 2 hours or until doubled in size. Meanwhile, prepare candied citrus.

Slice orange, lime and lemon thinly (should have about 18 slices). Carefully remove any seeds.

Prepare a large bowl with ice and water.

Bring a medium saucepan of water to boil. Add sliced citrus and boil for 90 seconds. Remove slices from saucepan and place in ice water for 3 minutes. Drain.

Place remaining 2 cups sugar and 2 cups water in a medium skillet. Bring to a simmer over medium heat until sugar is dissolved. Add citrus slices in a single layer and reduce heat to medium-low. Cook, turning occasionally, for 1 hour or until skin is translucent. Remove slices and allow to cool on a wire rack.

Punch dough down. Form the wreath by rolling dough into a disk, and then use your hand to make a hole in the center. Place on large, parchment paper-lined baking sheet (may need to use it upside down) and continue to shape the wreath. Wrap a small figure, dried bean or coin in wax paper. Lift up one area and insert the figurine by pushing it up through the bottom. Smooth out lumps or tears from surface of dough. Cover with greased plastic wrap. Allow to rise in warm place for another 45 minutes until almost doubled in size.

Preheat oven to 350º F.

Brush wreath with egg wash. Decorate it with candied citrus.

Bake for 25 to 30 minutes or until golden brown and sounds hollow when tapped. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. Meanwhile, prepare the sweetened whipped cream.

Beat cream in a chilled bowl until stiff peaks form. Fold in sweetened condensed milk and grated orange peel from 1 orange.

When completely cooled, use a bread knife and carefully slice through the wreath horizontally. Spread whipped cream evenly on bottom piece of wreath. Top gently with top half. Best served immediately after adding whipped cream.