Ingredients

• 3.5 cups All-purpose flour
• 0.5 cup Granulated sugar
• 2.25 teaspoons Active dry yeast
• 0.5 cup Warm milk
• 3 Large eggs
• 0.5 cup Unsalted butter, softened
• 1 teaspoon Orange blossom water
• 0.5 teaspoon Salt
• 1 cup Mixed candied fruits
• 0.25 cup Pearl sugar
• 1 Fève (ceramic charm)

Instructions

1. 1

   In a small bowl, combine warm milk (about 105-115°F or 40-46°C) with 1 teaspoon of sugar and active dry yeast. Let stand for 5-10 minutes until foamy.

2. 2

   In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add the proofed yeast mixture, 2 eggs, and orange blossom water. Mix on low speed with a dough hook until a shaggy dough forms.

3. 3

   Gradually add the softened butter, piece by piece, mixing until fully incorporated. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

4. 4

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours, or until doubled in size.

5. 5

   Gently punch down the dough. Knead in the candied fruits by hand. Take care to hide the fève (charm) within the dough as you incorporate the fruits.

6. 6

   Shape the dough into a large ball, then gently poke a hole in the center and stretch it to form a ring, about 8-10 inches (20-25 cm) in diameter. Place it on a parchment-lined baking sheet.

7. 7

   Cover the crown loosely with plastic wrap and let rise again in a warm place for 30-45 minutes, or until visibly puffy.

8. 8

   Preheat oven to 350°F (175°C). Whisk the remaining egg with a tablespoon of water for an egg wash. Brush the entire surface of the risen crown with the egg wash, then scatter generously with pearl sugar.

9. 9

   Bake for 25-30 minutes, or until deeply golden brown and cooked through. If browning too quickly, loosely tent with foil.

10. 10

    Let cool completely on a wire rack before serving. Be sure to warn guests about the hidden fève!