Preparation of the dough:
- Place the flour, sugar, salt, cinnamon, and super active yeast in the bowl of your stand mixer fitted with the dough hook attachment and mix lightly.
- Add the milk and egg mixture and knead for 5 minutes on medium speed.
- Then add the butter, one piece at a time, and once all the butter has been incorporated, knead at medium speed until the dough comes away from the sides of the bowl (about 10 minutes).
- Place your dough in a clean bowl and let it rest for 10 minutes at room temperature.
- Prepare the cinnamon and orange filling by mixing all the ingredients in a bowl.
- Once the filling is ready, roll out your well-chilled dough into a rectangle measuring approximately 60 x 40 cm, then spread the cinnamon and orange filling on top using a small spatula.
- Roll the dough into a long roll, starting from one of the longer sides.
- Cut your roll into two equal parts, then braid them together.
- Form the crown by bringing the two ends together and sealing them, then place it on a baking sheet lined with parchment paper. Cover with a clean cloth and let rise for 1 to 1.5 hours.
- Preheat your oven to 375°F. Once the crown has risen well, bake for about 25 minutes.
Once the crown is baked, let it cool before glazing it with white fondant and/or dusting it with powdered sugar.
Enjoy !
