Ingredients:

  • 1 cup (240 ml) Whole Milk, lukewarm
  • 2 ½ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar (for sponge)
  • 6 cups (750 g) All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • ½ teaspoon ground Mahlab (optional)
  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar (for dough)
  • Zest of 2 large Navel Oranges
  • 1 teaspoon Pure Vanilla Extract
  • 4 large Eggs, lightly beaten
  • 1 large Egg Yolk + 1 tablespoon Milk (for egg wash)
  • 1 Sanitised Coin (wrapped tightly in foil, if desired)
  • 1 cup (120 g) Icing (Powdered) Sugar, or Glaze ingredients

Instructions:

  1. Activate the Yeast: Gently warm the milk until lukewarm (crucial—not hot!). Pour into a small bowl, whisk in the 1 tablespoon of sugar and the yeast. Leave in a warm spot for 5-10 minutes until foamy and doubled in volume.
  2. Combine Dry Ingredients: In the large bowl of a stand mixer, whisk together the flour, salt, and Mahlab (if using). Set aside.
  3. Cream Butter and Sugar: Cream the softened butter and remaining 1 cup of sugar until pale and fluffy—about 3-4 minutes. Scrape down the sides.
  4. Introduce Aromatics and Eggs: Beat in the orange zest and vanilla extract until fragrant. Gradually beat in the lightly beaten eggs, one at a time, until fully incorporated.
  5. Form the Dough: Switch to the dough hook attachment. Add the yeast mixture and about half of the flour mixture to the wet ingredients. Mix on low until just combined. Gradually add the remaining flour, mixing until a shaggy dough forms.
  6. Knead the Dough: Increase the mixer speed to medium-low. Knead for 10-12 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
  7. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm, draught-free spot until doubled in size, approximately 2 hours.
  8. Deflate and Incorporate Coin: Gently punch down the risen dough to release the gases. Turn it out onto a lightly floured surface. Flatten slightly and tuck the sanitised, foil-wrapped coin into a random spot deep within the dough. Ensure it is fully enclosed.
  9. Shape and Proof: Gently shape the dough into a smooth, tight round ball and place it in a parchment-lined 10-inch tin. Cover loosely and let rise for 1 to 1.5 hours, or until puffy and almost doubled. Preheat oven to 350°F (175°C) halfway through this rise.
  10. Egg Wash and Bake: Whisk the egg yolk and milk for the egg wash. Gently brush the top of the loaf. Bake for 45–50 minutes, tenting loosely with foil if the top browns too quickly (usually after 30 minutes).
  11. Cool and Decorate: Remove the loaf from the oven and cool completely on a wire rack. Once cool, sift a generous layer of icing sugar over the top, or drizzle with the optional orange glaze. Slice and serve.