Allow 3h + 1h for the dough to rise.
1 untreated orange
150 g of butter
500 g of flour
200 g of Maître Prunille diced candied orange peel or Maître Prunille cake mix.
200 g of candied fruit (of your choice)
100 g of caster sugar
20 g of sugar pearls
40 g of baker's yeast
3 cuillère(s) à soupe of orange blossom water
Dilute the yeast in lukewarm water, along with 50g of flour, and a pinch of salt, then leave to soak for 1 hour.
Melt the butter. Grate the zest of one orange. Beat 4 eggs.
Mix together the rest of the flour and sugar, melted butter, beaten eggs, orange blossom water, and orange zest.
Stir in the yeast and knead the dough into a ball. Cover with a tea towel and leave to rise for 3 hours.
Add the cubes of candied orange peel, mix, and split the dough into two to create 2 rings. Place on a baking tray lined with greaseproof paper and leave to rise for 1 hour.
Preheat the oven to 150°C and place a bowl of water inside. Beat the rest of the eggs and brush the mixture over the cake. Bake for approximately 20 minutes.
Leave to cool then sprinkle with candied fruit and sugar pearls.