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Categories:
white flour butter sugar fresh yeast milk orange zest lemon zest egg whites egg brandy orange flower salt candied fruit almonds beans
Viewed: 74 - Published at: 7 years agoIngredients
- 450 g white flour (1 lb)
- 75 g butter (5 tbsp)
- 75 g sugar (3 oz)
- 25 g fresh yeast, dissolved in (1 oz.)
- 140 ml warm milk (1/2 cup)
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 egg whites, beaten to stiff peaks
- 1 egg white, beaten to stiff peaks
- 1 tablespoon brandy
- 1 tablespoon orange flower water
- 1 pinch salt
- DECORATION
- candied fruit, in large pieces
- sliced almonds
- dried beans (or a silver coin)
Method
- Place the flour and salt into a large bowl; make a well in the centre and pour in the dissolved yeast; gradually mix in the flour; when the mixture is thick, sprinkle all over with flour and let rest for 15 minutes in a warm place.
- Meanwhile, cream together the butter and sugar.
- Mix the zests, brandy, orange flower water and the two eggs into the dough; knead until it becomes smooth, gradually mix in the butter, kneading constantly, until the dough becomes even smoother and more elastic;
- cover with greased paper and let rise in a warm place for about 90 minutes, until the dough has doubled in volume.
- Place the dough on a floured surface, knead for 2 to 3 minutes; add in the silver coin or bean.
- With your hands, roll the dough into a long sausage-shape, approximately 65 cm (2 feet) long and 13 cm (5") thick.
- Place on a baking sheet, forming the dough into a circle; join the two ends by pinching the dough together.
- Cover with greased paper and let rest another 90 minutes or until the dough has doubled in volume; brush the crown with the beaten egg white, decorate with the almonds and slices of candied fruit, pressing them down so that they stick to the dough.
- Place into a 180° C (350° F) oven and bake for 30-35 minutes until the bread is cooked and golden.
- Place on a rack and let cool.
