Ingredients:

  • 2 ¼ teaspoons Instant Dry Yeast (7g)
  • ½ cup Whole Milk, lukewarm (120 ml)
  • ½ cup + 2 tablespoons Granulated Sugar
  • 4 cups Strong White Bread Flour (plus ½ cup extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Mahlab
  • 1 cup Unsalted Butter, very soft and cubed (225g)
  • 2 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • Zest of 2 Large Oranges (about 2 tablespoons)
  • 1 Large Egg (for egg wash)
  • 1 tablespoon Milk or Water (for egg wash)
  • ¼ cup Sliced Almonds or Sesame Seeds
  • 1 tablespoon Coarse or Demerara Sugar
  • 1 clean coin, wrapped tightly in foil (the 'flouri')

Instructions:

  1. Warm the Milk: Gently warm the milk until lukewarm (around 35°C/95°F). In the bowl of your stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Whisk lightly and let stand for 5–10 minutes until frothy.
  2. Mix and Knead the Dough: In a separate bowl, whisk together the flour, salt, mahlab, and the remaining sugar. Add the eggs, egg yolk, and orange zest to the activated yeast mixture. Mix on low speed until combined, then gradually add the flour mixture until a shaggy dough forms.
  3. Incorporate Butter: Switch to the dough hook. Knead on medium-low speed for 5–7 minutes until the dough pulls away. Start adding the soft butter, one cube at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for another 10–15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. First and Second Proof: Lightly grease a large bowl, place the dough inside, cover, and let rise in a warm place for 90–120 minutes until doubled in size. Gently punch down the dough, shape it into a smooth round, insert the foil-wrapped coin securely into the bottom center, and place the dough in a parchment-lined 9-inch round tin. Cover loosely and proof again for 45 minutes.
  5. Bake and Decorate: Preheat your oven to 180°C / 350°F. Whisk the final egg and 1 tablespoon of milk/water for the egg wash. Gently brush the loaf top, then sprinkle with sliced almonds and coarse sugar. Bake for 45–50 minutes, tenting lightly with foil if needed, until deeply golden brown and an internal thermometer reads 93°C / 200°F. Cool completely on a rack before slicing.