King's Cake

Melt the yeast in 1/2 cup of warm milk, then let it cool down

Add a little milk and all the sugar, mixing well

Gradually add 2 1/2 cups of wheat flour, alternating with the remaining milk

The dough should be soft and slightly thicker than regular pancake batter

Cover the bowl with a plate, wrap everything in paper or cotton cloth, and let it rest in a warm place for two hours

After two hours, it should have risen significantly

Add the eggs whole, not melted butter, and salt, mixing everything well with a wooden spoon

Then add 4 1/2 cups of flour, now kneading by hand

Poke holes as needed to release air bubbles

Place the dough on a floured surface

Open it up more or less with your hands, about 12-15 cm wide

Cover the center of the dough with crystallized fruits, cut into small pieces and add sesame seeds

Roll the dough up, enclosing the fruit inside

Cut the roll in half

Shape each half into a ring, joining the ends

When placing the rings in greased muffin tins, let them rest for about an hour before baking

That top part is thinner than the other that's double-layered, so don't flip the ring over or it will break and the fruit will stick to the pan

Instead, brush with a mixture of egg yolks, sugar, and melted butter

Leave to rise for about an hour or 1 hour 15 minutes before baking in a hot oven

Serve warm.