Couronne De L'Épiphanie (Spanish Epiphany Bread) - cooking recipe

Ingredients

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)

Preparation

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\u00b0 C (350\u00b0 F) oven and bake for 30-35 minutes until the bread is cooked and golden.
Place on a rack and let cool.