Mexican kings cake--rosca de reyes

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MEXICAN KINGS CAKE--ROSCA DE REYES
  Categories: Cakes, Mexican
       Yield: 1 Servings
  
            -Pat Dwigans fwds07a-
       2 pk Active dry yeast
     1/2 c  Warm water
       1 c  Milk; Warm
       1 c  Sugar
       1 c  Butter; melted, or
            - shortening
       1 ts Salt
            Grated rind of 1 lemon
       6    Eggs; beaten
       6 tb Orange flower water; OR
            - orange juice
       8 c  Flour; to 9 cups
     3/4 c  Raisins; scaled, drained,
            - diced
     1/2 c  Pecans; chopped
       1    Dried beans; or 2, covered
            - in foil
 
 -----------------------------------ICING-----------------------------------
       1 c  Confectioners' icing
       2 ts Lemon juice
            Water
  
      Combine yeast and water in a small bowl, stirring until dissolved and
   set aside.  In a large mixing bowl, combine the milk, sugar and butter
   stirring until dissolved. Add the salt, grated rind, eggs, orange flower
   water and yeast mixture and blend thoroughly. Beat in 3 cups of flour to
   make a smooth batter. Add the raisins pecans and sufficient flour to make a
   soft dough.  Turn on a floured board and knead 8 minutes or until smooth.
   Round into a ball and place in a warm buttered bow, turning to coat top.
   Cover loosely with plastic wrap and towel and let rise until doubled.
      The coffee cake may be formed in two different shapes; free form round
   loaves or molded rings.  Punch down the dough and divide in half. Knead the
   bean or beans (which will bring good luck to the person or persons who
   receive the slice) into one or both halves. Round into loaves and place on
   a buttered baking sheet. Cover and let rise until doubled about 1 hour.
   Preheat the oven to 375~ bake the loaves 15 minutes. Reduce heat to 350~
   and bake 30 minutes. Let loaves cool on wire racks and frost with
   confectioners' icing while warm.
      To prepare rings, divide dough in half and roll each piece into a rope
   24-26 inches long.  Place in 2 buttered 5 1/2-cup ring or savarin molds,
   pinching ends together. Cover and let rise until double, about 1 hour.
   Preheat the oven to 350~; bake rings 40 minutes. Remove and let cool on
   wire racks.
   
      Frosting.  Combine 1 cup of confectioners' sugar with 2 teaspoons lemon
   juice and enough water to make a paste
  
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