Couronne De L'Épiphanie (Spanish Epiphany Bread)

READY IN: 2hrs 30mins
YIELD: 1 loaf




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