Ingredients:

  • 1/2 cup whole milk, lukewarm (120ml)
  • 2 1/4 tsp active dry yeast (7g)
  • 1/2 cup all-purpose flour (65g) for sponge
  • 1 tbsp granulated sugar (12g) for sponge
  • 3 1/2 cups bread flour (450g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 tsp fine sea salt (3g)
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, softened and cubed (115g)
  • 2 tbsp orange blossom water
  • 2 tbsp fresh orange zest
  • 1/2 cup vegetable shortening (115g)
  • 1/2 cup powdered sugar (60g)
  • 100g mixed candied fruits, maraschino cherries, and sliced almonds

Instructions:

  1. In a small bowl, whisk lukewarm milk, yeast, 12g sugar, and 65g all-purpose flour to create the sponge. Cover and let sit for 30 minutes until bubbly.
  2. In a stand mixer, combine bread flour, 100g sugar, and salt. Add eggs, orange blossom water, zest, and the activated sponge. Mix on low until a shaggy dough forms.
  3. Increase speed to medium and add softened butter one cube at a time. Knead for 10 minutes until dough is silky, elastic, and pulls away from the sides.
  4. Place dough in a greased bowl, cover, and let it sit in a warm spot for 1 hour 30 mins until it has doubled in size.
  5. Punch down dough and shape into a large oval ring on a parchment-lined baking sheet. Insert plastic figurines from the bottom.
  6. Mix the topping ingredients (powdered sugar, shortening) into a paste. Decorate the ring with strips of paste, candied fruits, and almonds.
  7. Bake in a preheated oven at 350°F (175°C) for 30 minutes until the crust is golden and the fruit is slightly glistening.