Preheat oven to 180° C (350° F)
Prep. time: Under 30 minutes
Waiting time: 15 + 90 + 90 minutes
Cooking time: 35-40 minutes

1. Place the flour and salt into a large bowl; make a well in the centre and pour in the dissolved yeast; gradually mix in the flour; when the mixture is thick, sprinkle all over with flour and let rest for 15 minutes in a warm place;
2. meanwhile, cream together the butter and sugar;
3. mix the zests, brandy, orange flower water and the two eggs into the dough; knead until it becomes smooth;
4. gradually mix in the butter, kneading constantly, until the dough becomes even smoother and more elastic;
5. cover with greased paper and let rise in a warm place for about 90 minutes, until the dough has doubled in volume;
6. place the dough on a floured surface; knead for 2 to 3 minutes; add in the silver coin or bean;
7. with your hands, roll the dough into a long sausage-shape, approximately 65 cm (2 feet) long and 13 cm (5") thick;
8. place on a baking sheet, forming the dough into a circle; join the two ends by pinching the dough together;
9. cover with greased paper and let rest another 90 minutes or until the dough has doubled in volume;
10. brush the crown with the beaten egg white, decorate with the almonds and slices of candied fruit, pressing them down so that they stick to the dough;
11. place into a 180° C (350° F) oven and bake for 30-35 minutes until the bread is cooked and golden brown;
12. place on a rack and let cool.

A sweet wine