Provençal King's Cake

Dissolve the yeast in ½ cup warm water and set aside.

Wash the orange and grate the zest. Beat 4 egg yolks into the flour, then add the two sugars.

Add the softened butter cut into small pieces and wet the mixture with the yeast. Mix by hand.

The dough should become smooth. Add the orange flower water and zest.

Slip the bean in and form a ball. Let rise in a cool spot for 5 hours (6 if necessary).

Preheat the oven to 200°C (Thermostat 6/7).

Flatten the dough with your hand. Make a hole in the middle to form a wreath and place on a greased baking sheet. Brush the wreath with the remaining egg yolk. Garnish with the candied fruits, which you can also lacquer with corn syrup or sprinkle with powdered sugar.

Bake at 200°C for 30 minutes, checking regularly. Once out of the oven you can sprinkle on the pearl sugar or powdered sugar.

And don't forget the crowns!