- 1-3/4 Cups cake flour approx.
- 1 Eggs.
- 1/3 Cup warm milk.
- 1/3 Cup sugar.
- 1/4 Cup butter.
- Zest of 1/2 Orange.
- Zest of 1/2 Lemon.
- 1/4 Cup baker’s yeast.
- 1/8 Cup orange blossom water.
- 1 Egg.
- Candied fruit.
- Sliced raw almonds.
- Orange blossom water.
- Confectioner´s sugar.
In a pastry bowl, mix flour, warm milk, crumbled yeast, egg, orange and lemon zest, tempered butter, orange blossom water and a pinch of salt.
Place ingredients in a Stiria Inox Magefesa blender. With the kneading attachment on process at low speed for about 5 minutes.
Once we achieve a homogenous sticky dough, increase the speed a little. Gradually add more flour until dough is easy to handle.
Transfer dough to a lightly floured surface and continue kneading with your hands.
When the dough is soft and no longer sticks to your hands, form a ball and return to the pastry bowl. Let it ferment until dough doubles in volume.
Take it back to the floured surface and knead gently to remove the air. Shape back into a ball.
Lightly poke the dough with a floured finger. Roll the dough into a long rope and shape the coil into a ring, sealing the ends together
Transfer dough to a baking sheet lined with parchment paper. Brush the top with the beaten egg and let it ferment for one hour.
Once fermented, brush again with the egg. Decoratively garnish the top of the bread with candied fruits, sliced almonds and the sugar, previously wet with a few drops of water to thicken.
Bake at 356°F for about 20 minutes or until golden brown.
If desired, you can hide assorted surprises inside the bread. Do it before the second fermentation and only choose those items able to withstand the heat. Wrap them in kitchen plastic paper before inserting into the bread.
Once the bread is cold, you can cut in half with a serrated knife and fill it with pastry cream, whipped cream, meringue, or any other cream of your choice.