Preparation time: 40 minutes
Rising time: 4 + 1 hours
Baking time: 40 minutes
 

Dough

1. Warm the milk and sprinkle the yeast onto it.
2. In a bowl, combine the flour, salt and 25 g sugar. Form a well in the center and pour in the milk and 3 eggs. Blend and form into a dough. Knead well, adding the softened butter in 3 additions. Continuing kneading until the dough comes away from the sides of the bowl.
3. Cover with a cloth and let rise for 3-4 hours in a warm place until the dough has doubled in volume.
4. Once the dough has risen, flour a work surface and spread the dough out into a rectangle about 5 mm (1/4") thick.
5. Set some walnut halves aside and coarsely crush the rest.
6. Take the final egg and separate the yolk from the white.
7. Lightly beat the white with a fork, add 2 Tbsp. powdered sugar. Add the crushed walnuts. Spread this mixture over the dough. Don't forget to add a bean!

Twist

1. Roll the rectangle up longwise. Twist it, then join the ends to form a ring. Seal the ends together with a little water if necessary.
2. Place the cake onto a parchment-lined baking sheet, Cover with a cloth and let rise for 1-2 hours.

Baking

1. At the end of the rising time, preheat the oven to 220° C (450° F).
2. Beat the remaining egg yolk with a little water and brush the mixture over the top of the cake.
3. Place on the middle rack of the oven and bake for 10 minutes.
4. Reduce the temperature to 200° C (400° F) and bake another 25-30 minutes. Watch closely, and if the cake is browning too much, cover loosely with a piece of foil.
5. Remove from the oven and slide onto a rack to cool completely.
6. Just before serving, place the walnut halves on the top of the cake and sprinkle with icing sugar.