Stick the butter in the microwave to melt. 

Add the different flour together in a mixer with the lime zest and coconut sugar.

Pour the butter into the mixture to begin kneading for 3 minutes.

Next, add in the eggs and knead for another 5 minutes.

If you decide to add in the fresh yeast so that the dough rises more and is more fluffy, you must mix it first with warm water (between 32 and 38 ºC). Make sure to still it well until the yeast dissolves completely. The texture can be somewhat thick and sticky. The container should be put in a warm place, but not too hot because it could kill the yeast. The yeast will be activated in 5 or 10 minutes and is added to the dough where it will be kneaded for another 5 minutes.

Then remove the dough from the mixer and place it on a baking sheet with wax paper and mold the dough into the shape of a big donut.

Add some oranges and lime slices on top of the dough. 

Place it in the oven at 180ºC (preheat the oven for 15 minutes before introducing the roscón) and let it bake for approximately 20 minutes.

To serve mine, I placed some peanut butter between two thin slices and garnished it with some fruit on top and red berries on the side. You can do the same or simply drizzle some peanut butter on top if you’d like.