Roscones de Reyes, the traditional, wreath-shaped sweet breads sold in Spanish bakeries for King's Day (and increasingly throughout the holiday season) are usually decorated with chopped nuts, powdered sugar, candied fruits, and sometimes a glaze. These decorations not only make the roscones look festive, they add a lot of flavor.
An easy way to decorate your roscón at home is to make some candied citrus peel and arrange them, along with chopped nuts, onto a freshly glazed bread. Here's one we did last year:
Candying citrus peel is easy. Just peel some strips of orange zest (or other citrus of your choice) with a vegetable peeler. Cut them into match sticks or other shapes if you like, or just leave them "abstract" (that's what I do). Put them in a pot of cold water. Bring them to a boil. Drain them. Repeat.
Make a simple syrup: Put one cup of sugar and one cup of water in a saucepan. Bring it to a boil. Add the citrus peels. Let them simmer in the syrup an hour or so. Remove them from the syrup and roll them in sugar.
These keep for weeks so you can make them ahead of time.
When you've finished baking your roscón (see my easy recipe for roscón de Reyes to learn how), coat it with a simple glaze (again see my easy recipe for roscón de Reyes for the glaze recipe). While the glaze is still wet, arrange the candied citrus peels and chopped nuts of your choice on top.
The glaze serves as "glue" to hold the decorations in place.
¡Feliz día de Reyes a todos!