# Components:
→ Dough
01 - 4 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 1 packet (2 1/4 teaspoons) active dry yeast
04 - 3/4 cup warm milk
05 - 2 large eggs
06 - 7 tablespoons unsalted butter, softened
07 - 1 teaspoon salt
08 - Zest of 1 orange
09 - 1 teaspoon vanilla extract
→ Decoration
10 - 3.5 ounces assorted candied fruits (cherries, orange peel, citron)
11 - 2 tablespoons pearl sugar
12 - 1 egg yolk (for egg wash)
13 - 1 tablespoon milk (for egg wash)
14 - 1 tablespoon apricot jam (for glazing)
# Directions:
01 - Combine warm milk and active dry yeast in a large bowl. Let rest for 5 minutes until the mixture becomes foamy.
02 - Add flour, sugar, salt, orange zest, vanilla extract, eggs, and softened butter to the yeast mixture. Mix thoroughly until a soft dough forms.
03 - Transfer dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm environment for 1 hour or until it doubles in size.
05 - Punch down the risen dough and shape it into a large ring on a parchment-lined baking sheet to form the crown shape.
06 - Loosely cover the shaped dough and let it rise again for 30 to 40 minutes until puffed.
07 - Preheat the oven to 350°F (180°C).
08 - Whisk egg yolk with milk and brush evenly over the risen dough. Decorate with candied fruits and pearl sugar by gently pressing them onto the surface.
09 - Bake the crown for 25 to 30 minutes or until golden brown.
10 - While still warm, brush the surface with warmed apricot jam for a glossy finish. Allow to cool before serving.
