Ingredients:

  • 500g all-purpose flour
  • 150g granulated sugar
  • 11g instant dry yeast
  • 120ml whole milk, lukewarm
  • 3 large eggs, room temperature
  • 150g unsalted butter, softened
  • 1 tbsp orange blossom water
  • 1 tbsp orange zest
  • 1/2 tsp salt
  • 100g powdered sugar
  • 100g all-purpose flour (for crust)
  • 100g vegetable shortening
  • 1 egg yolk
  • 1 egg, beaten (for wash)
  • 150g candied fruit strips (ate, figs, cherries)
  • 30g sliced almonds
  • 20g coarse sanding sugar

Instructions:

  1. Whisk the 500g flour, 150g sugar, 11g yeast, and 1/2 tsp salt in your mixer bowl.
  2. Add the 120ml lukewarm milk, 3 eggs, 1 tbsp orange blossom water, and 1 tbsp orange zest to the dry ingredients.
  3. Knead on low speed for about 5 minutes until a shaggy dough forms and pulls away from the sides.
  4. Incorporate the 150g softened butter one tablespoon at a time while the mixer is running.
  5. Increase speed to medium and knead for another 10 minutes until the dough is silky, elastic, and passes the windowpane test.
  6. Place the dough in a greased bowl and cover with a damp cloth.
  7. Proof in a warm spot (ideally 75°F to 80°F) for 1 hour 30 mins until it has doubled in size and looks puffy.
  8. Punch the air out and transfer the dough to a floured surface.
  9. Roll the dough into a long log (about 30 inches) and join the ends to form a large oval on your baking sheet.
  10. Tuck your plastic figurines into the underside of the dough at random intervals.
  11. Mix the 100g powdered sugar, 100g flour, 100g shortening, and 1 yolk until a thick paste forms for the crust.
  12. Brush the entire ring with the beaten egg wash and arrange the sugar paste strips, 150g candied fruits, and 30g almonds on top.
  13. Bake at 350°F for 35 minutes until the crust is golden and the bread sounds hollow when tapped.