Is Quadriderm Safe For Fever Blisters

Hi this is my first entry in the year that has just premiered 2011.
So take this opportunity to wish everyone a happy new year.
And what better way to start this year, with this recipe so tasty and traditional in our country as is the Roscón of Kings.
I have prepared some for a while with different recipes, but could not get the flavor I wanted, until I did the next thing I will tell you, and with this I stand. So now if I can put it on my blog for you all.
is very rich!
started ...

Ingredients:
Mass: 250 grams
wheat bread flour (may vary slightly)
250 g cake flour 100 grams of milk

3
orange flower water 125 grams butter 2 eggs
and two
yolks 125 grams caster sugar 1 tablespoon honey

skin of 1 orange and 1 lemon.

1 teaspoon salt a dash of liqueur (Vocke)

boot Mass: 50 g flour
force 100 gm milk

10 to 12 grs. baker's yeast 1 teaspoon sugar
.

Decorations: Sugar

candied fruits soaked in a little water or orange blossom water to paint
Egg
Other ingredients to taste.

Prepared
started a day before the mass start, is starting ingredients together and left at room temperature until doubled in size. I leave all that day and the next thing I do the roulade is prepared to spare.
After the dough is prepared with all ingredients but the dough starter.
This time I mixed all the ingredients except the flour and salt in a blender for a while, and mix well.
After I passed the bread to be incorporating the flour with salt and go knead like bread preparation. I left
knead until dough becomes firm but slightly sticky, may have to add or remove some flour, depending on the humidity ...
Once prepared the dough, place it in a dish that was covered and let rise until double in size.
I usually put these masses weighed need much time in the oven off and so se mantiene a una temperatura constante.Si hace mucho frío enciendo el horno y cuando coje 20º o 25ºC lo apago y meto la masa, y ahí se queda hasta que dobla el tamaño, no importa las horas.
Después lo saco, lo amaso un poco y le doy forma de roscón ya en la placa de horno donde va a ser horneado y vuelta a dejar doblar el tamaño de nuevo, pero esta vez ya con su forma definitiva.
Cuando haya terminado de levar, se adorna como mas nos guste pintándolo antes con huevo batido, y después las frutas, el azúcar... etc... y que ¡¡no se olvide la sorpresa!!
Después lo dejé levar otro largo rato.
Se pone a horno 200º C y un cuenco de agua dentro para mantener humidity, and approximately 25 minutes (depending on the oven) then we have this sweet so rich on the table waiting to be eaten by everyone.
If you like to fill, it's time to do it, but I say it is not necessary, because it is so tender that you do not.
We can take it with a rich brown with a cup of chocolate moisturizer ...

I hope you enjoy it and encourage you to do it!

I can only wish now that you have some good times on the day of kings.
Enjoy!