In a mixing bowl, whisk together room temperature milk, honey, and fresh yeast using a paddle attachment. Add flour to form a starter. Cover and let rest for 2 hours.
2
In another bowl, combine bread flour, sugar, salt, orange zest, and lemon zest. After 2 hours, cover the starter with these dry ingredients.
3
Add eggs, orange blossom water, and sour cream. Switch to a dough hook and mix on low speed until combined. Increase to medium-high speed and knead for 8 minutes more.
4
Add butter and mix for 8 minutes more. Periodically stop the mixer to scrape down the bowl and hook, ensuring even distribution.
5
Add diced candied citrus fruits and mix to combine evenly throughout the dough.
6
Allow slow fermentation at 23°C (about 73°F). Refrigerate the dough for 2 hours, deflate it, shape into a tight round, and refrigerate overnight.
7
Divide the dough into three equal portions and shape each into tight rounds, using minimal flour. Cover and rest for 20 minutes.
8
Gently flatten each round and use your elbow to create a hole in the center. Carefully stretch the dough outward to enlarge the opening. Let rest and repeat until you achieve a beautiful crown shape.
9
Place each crown onto a baking tray lined with parchment paper. Cover and let proof for about 2 hours.
10
Brush the surface with egg wash. Decorate with pearl sugar and thinly sliced candied citrus peels such as candied Corsican lemon, orange peel, mandarin slices, cherries, and pears.
11
Bake in a preheated oven at 330°F (160°C) for 35 minutes until golden brown.
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