King cake crown

Starter: whisk the room-temperature milk with the honey and fresh yeast, add the flour, and mix with the paddle attachment.

Combine the bread flour with the sugar, salt and the zest of one orange and lemon; cover the starter with the dry ingredients and leave 2 hours.

Add the eggs, orange blossom water and sour cream; with the hook, mix on low until it comes together, then knead on medium-high 8 minutes more, stopping a couple of times to scrape down the bowl and hook.

Add the butter and mix 8 minutes more; mix in the diced candied citrus fruits. The dough should not stick and should pass the windowpane test.

Bulk ferment at 23C, then refrigerate 2 hours.

Deflate, shape into a tight ball and rest in the refrigerator overnight.

Divide into three equal portions and shape into tight rounds using as little flour as possible; cover and bench rest 20 minutes.

Flatten each round, make a hole in the centre with the elbow and stretch outward to enlarge it; rest and repeat until the rings are formed.

Lay each crown on a baking tray lined with parchment, cover and proof a couple of hours.

Egg wash and decorate with pearl sugar, thinly sliced candied Corsican lemon, orange peel, mandarin slices, cherries and pears.

Bake at 330F / 160C for 35 minutes.