1/2 cup warm water
1 envelope (or 7 g) dry active yeast
4 cups all-purpose flour, divided, plus more for dusting
3 large whole eggs
3 egg yolks mixed with 2 T milk
3/4 cup sugar
1 1/2 T orange extract
Freshly grated orange zest from 1 orange
1/4 tsp. salt
1 1/2 stick unsalted butter, softened (or 3/4 cup), plus more for bowl and plastic wrap3 plastic dolls
6 T margarine
1 egg yolk
1/2 cup confectioner's sugar
dried fruits, like candied orange or cherries
egg wash (1 egg, beaten, mixed with 1 T heavy cream or whole milk)
White sugar to sprinkle on top of the bread
First, combine warm water with yeast until foamy and let it sit for 5 to 10 minutes. Then add 1/2 cup of flour and set aside for 25 minutes or until doubled in size. In another bowl mix the rest of the flour, eggs, egg yolks, sugar, orange extract, orange zest, and salt and butter in your mixer or by hand.
Once complete, combine both mixtures until the dough is manageable enough to form a smooth yet sticky dough. Sprinkle flour (as little as possible) onto your working area, place the dough onto your surface, and form a ball. Next, place the dough in a buttered bowl and let it sit for 1 to 2 hours, or until doubled in size.
In the meantime, prep the topping: Mix the margarine with the sugar, dry the cherries (if in syrup), and cut the dried fruits into strips.
Once doubled in sized, remove the dough and put back onto your working station to form a long log. Join both ends to create an oval shape. Insert plastic dolls (1 to 3), distributing them evenly throughout. Then proceed by patching the holes. Next, place the oval-shaped dough in a buttered baking sheet, cover with buttered plastic wrap, and let it rise for another 45 minutes.
After completion, brush the dough with egg wash, form strips with the confectioner's sugar paste, and place along the top of the bread.
Lastly, lightly press dried fruits onto the dough. Preheat oven at 400 degrees and bake for 10 minutes. Make sure it is golden brown and if not, lower the temperature to 350 degrees and bake for another 10 minutes. Let it cool and enjoy!
Recipe (including instructions) Courtesy of: Latin Times