Epiphany sweet bread is a typical flowered shape brioche made on the 6th of January. Tradition wants that a dry bean should be hidden into the “focaccia” by the person who knead it. The lucky one who will find the bean would have prosperity all the year. In my recipe, I haven’t use a bean but an almond, so that it won’t be too dangerous for the children. I think it delicious, perfectly sweet and fluffy. Try it!
- Make sure all the ingredients are at room temperature. Take the butter and the eggs out of the fridge at least 2 hours before starting to knead.
- In a bowl, combine the flours with the yeast. Add sugar and set it aside.
- Heat the milk until slightly warm. Beat the eggs with the orange zest and add to the milk. Pour the liquid ingredients into the dry ones and stir using a spoon.
- Cut the butter into cubes and add to the dough. Make sure each piece of butter is incorporated before adding the next. To make this passage easier, you can use a mixer.
- Cover the dough and let chill 15min. Then, start kneading it again, until it won’t be sticky anymore. Let rise until doubled.
- Once ready, pour the dough over a rectangular baking tray lined with parchment paper and press it trying to make it round. Place a mug in the center and use a knife to cut the circle into 16 petals, leaving the center intact.
- Hide one broad bean in one petal (you can also use one almond or a little coin). Braid two petals at a time, making 8 petals. Cover with plastic wrap and let it rise.
- Brush the surface with a mixture of beaten egg and milk and garnish with sugar pearls.
- Bake at 200 degrees for about 25min then sprinkle with almonds petals. Allow to cool before serving.