No Easter celebration in Argentina can be considered complete without a rosca de Pascua and some colorful chocolate Easter eggs. Easily the most popular baked good at Easter, the rosca de Pascua, a decorated, ring-shaped loaf of bread, appears in bakeries and corner stores all over the country during Semana Santa (Holy Week).
For the Bread:
3 tablespoons yeast
3/4 cup warm water
pinch of sugar
1 lemon, zested
1/2 stick butter, melted and cooled
1 teaspoon vanilla
1/2 can sweetened condensed milk
1 egg
4 cups flour
1 egg, beaten, to paint the top of the bread
For the pastry cream:
2 egg yolks
1 cup warm water
1/2 can sweetened condensed milk
2 tablespoons corn starch
a dash of vanilla
In the bowl of a stand mixer, swish around some warm water to warm the bowl. Dump the water, then add in the 3/4 cup water, the yeast and the sugar and
