Ingredients

The following ingredients have 10 Servings
  • 1 cup 120 grams Unbleached All-Purpose Flour
  • 1/2 cup 113 gramscool water
  • 1/8 teaspoon instant yeast
  • 2 1/4 cups 269 grams Unbleached All-Purpose Flour
  • 1 1/4 teaspoon salt
  • 2 teaspoons instant yeast
  • 1/3 cup 67 grams granulated sugar
  • 4 Tablespoons 57 grams unsalted butter, at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract + 1/4 teaspoon orange oil { I used 1/4 teaspoon Fiori di Sicilia}*
  • 1/4 teaspoon ground anise seed
  • grated peel of 1 large orange
  • 6 dyed raw eggs - they will cook as the bread bakes
  • 1 cup 113 grams confectioners' sugar, sifter
  • 2 to 3 Tablespoons 23 - 43 grams orange juice
  • decorating sugar for sprinkling on top -- can also use nonpareils for decorating

Instruction

  • Mix the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.
  • Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. I don't recommend preparing the dough by hand because it is sticky and challenging to bring together.
  • Grease a large bowl and let the dough rise for 1 to 2 hours, until it's noticeably puffy.
  • Turn the dough out onto a lightly greased surface, divide it into two pieces and shape each piece into a 20 inch long rope. Twist the two ropes together and pinch the ends to form a wreath (crown).
  • Place the wreath (crown) on a parchment lined baking sheet and cover and allow it to rise until puffy, about 1-2 hours. Toward the end of the rising time preheat the oven to 375 F.
  • Before placing in the oven, gently spread the rope strands apart and place a dyed egg in between them. Space the eggs evenly around the crown.
  • Bake the crown for 15 minutes, then reduce the oven heat to 350 F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190 F.
  • Remove the crown from the oven, and transfer it to a rack to cool.
  • To make the glaze: Stir together the sugar and 2 Tablespoons orange juice.Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.
  • Drizzle the glaze onto the cooled braid, then decorate with the sugar crystals or sprinkles, if desired.