Mexican Epiphany Bread Ring

Combine flour, eggs, egg yolks, sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook attachment. Incorporate 1/2 cup plus 1 tablespoon of softened butter into the mixture until it forms a cohesive and elastic dough, approximately taking 5 minutes to achieve this.

Shape the dough into a spherical form. Cover it and allow it to rise in a warm environment for 45 minutes, or until it has doubled in size.

Gently compress the dough into a cylindrical shape. Cover and let it rise again for 45 minutes, or until it has regained its original size.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Beat the egg whites in a small bowl until they become light and fluffy. Brush these egg whites evenly over the dough to provide it with a protective layer.

Prepare the topping: In a small bowl, combine sugar and softened butter to form a smooth paste. Add enough flour to achieve the desired consistency of a pliable dough, similar to Play-Doh. Divide this mixture into 5 or 6 portions and shape each portion into a ball. Place each ball between two 3-inch squares of parchment paper and press down with the bottom of a 1-cup measuring cup to create uniform circles approximately 1/8 inch thick.

Arrange these circles evenly around the dough ring. Place candied citrus peels on top of the dough to add a decorative touch.

Bake in the preheated oven until the bread is golden brown, approximately taking 20 minutes to achieve this. Allow it to cool for 20 minutes before slicing and serving