Preparation time: 30 minutes
Rising time: 2 + 3 + 1 hours
Baking time: 30 minutes
 

Preparing the starter

1. In a bowl, dissolve the yeast in 100 ml (3/8 cup) lukewarm milk, then mix in 150 g (5 oz.) flour. Mix well, cover with a clean cloth and let rise for 2 hours.
2. After 2 hours, knead the starter quickly in a food processor (slowest speed) and gradually blend in the remaining flour, beaten eggs, remaining milk, salt, granulated sugar and pieces of softened butter.
3. When the dough is very smooth, form it into a ball, cover with a cloth and let rise for 3-4 hours in a warm place; it should double in volume.
4. Knead again and form into a ring, sprinkling it with flour.

Baking

1. Butter a savarin (ring) pan and place the dough in it.
2. Hide a bean in the dough and let rise another 30-60 minutes.
3. Preheat the oven to 180° C (350° F).
4. Brush the cake with egg yolk thinned with a little water and sprinkle with the angelica, half sliced into strips and the other half in diamond shapes, then sprinkle with the candy or crystallized sugar.
5. Bake in the middle of the oven for 30 minutes.
6. When baked, turn out onto a rack and cool completely. Serve cold.