Ingredients:

  • 7g active dry yeast
  • 120ml whole milk
  • 615g all-purpose flour
  • 155g granulated sugar
  • 5g fine sea salt
  • 125g unsalted butter, room temperature and cubed
  • 4 large eggs
  • 15ml orange blossom water
  • 2 tbsp fresh orange zest
  • 100g powdered sugar
  • 100g vegetable shortening
  • 1 egg yolk
  • 100g candied fruit strips
  • 30g sliced almonds

Instructions:

  1. Bloom the yeast. Warm 60ml of the milk to 105°F and stir in the 7g of yeast with a pinch of the sugar. Wait 10 minutes until it is foamy and smelling like fresh bread.
  2. Make the sponge. Mix 100g of the flour into the yeast mixture. Cover and let it sit in a warm spot for 30 minutes until doubled and bubbly.
  3. Combine the basics. In your mixer bowl, add the remaining flour, sugar, salt, and orange zest. Use the dough hook to stir them briefly.
  4. Incorporate liquids. Pour in the sponge, the remaining 60ml of milk, 3 eggs, and the orange blossom water. Mix on low for 5 minutes until a shaggy dough forms.
  5. Add the butter. Drop in the 125g of room temp butter cubes one at a time. Continue mixing for 10-12 minutes until the dough is silky, elastic, and pulls away from the sides.
  6. First proof. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 2 hours until it has doubled in size.
  7. Form the ring. Punch the dough down and shape it into a long log. Join the ends together on a parchment lined baking sheet to form an oval crown. Ensure the seam is pinched tight.
  8. Second proof. Cover the ring loosely and let it rise again for 45 minutes to 1 hour until puffy.
  9. Prepare the paste. Mix the 100g powdered sugar, 100g shortening, 100g of the flour, and 1 egg yolk until it forms a smooth paste. Flatten into strips.
  10. Final assembly. Brush the dough with the remaining beaten egg wash. Arrange the sugar strips and 100g of candied fruit on top. Bake at 350°F for 30 minutes until deep golden brown and the sugar crust is set.