• In a medium bowl, dissolve the yeast in the soy milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min.
• In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.
• In a small bowl, whisk together the orange juice, mashed potato, and yeast-flour mixture. Add to bowl with the flour mixture and mix on low until the dough begins to incorporate.
• Add the ½ cup + 1 tbsp. of softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is stretchy but not sticky.
• Place the dough in a large oiled bowl, cover with a towel and let rise for 1 to 1 ½ hours, or until doubled in size.
• Punch down the dough and lay on a floured surface. Roll out the dough into a log shape and bend the ends around to form a circle. Press edges together to avoid separation.
• Place the rosca on a parchment lined sheet tray and cover with a towel and let rise for 1 hr. in a warm place (70- 75F) or until double in size.
• Meanwhile preheat the oven to 350F.

To make the sugar paste:

• Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon and mix well. Knead lightly to fully incorporate. It should have the consistency of a soft play-dough. If it’s too sticky or wet add flour in small amounts until you’ve reached the right consistency.

To Make the non-egg wash:

• In a small bowl combine the soy milk and maple syrup to make the non-egg wash.
• Brush the rosca with the non-eggwash. Roll or flatten out sugar paste and add to the different sections of the rosca. Distribute the dried fruit on the rosca. Let rise for 30 more minutes.
• Bake for 25 to 30 minutes or unitl the bottom of the rosca is golden brown. Remove from the oven and let cool on a rack. Let bread cool slightly before eating.
• Insert plastic baby Jesus underneath the rosca.