Add the bread flour, sugar, dry yeast, salt, milk, eggs, orange zest and butter (room temperature) into the mixing bowl. Close the lid and knead using knead mode for 2 minutes. Remove the dough from the mixing bowl and transfer it to a container. Cover it with a tea towel and allow fermentation for 45 minutes or until the dough is doubled in size.
While you ferment the dough, make the crust. Add the shortening, powdered sugar and flour to the mixing bowl. Mix with the measuring cup inserted using the knead mode for 1 minute. Remove the crust and reserve for later.
TIP: You might want to freeze the crust for 10 minutes for easier handling.
Once the dough has risen, put it down and roll it out lengthwise, with the help of your hands, start flattening it and then roll it up, pressing on each fold. Once you have finished, form a doughnut, sticking one end to the other by pressing the dough together. Leave the seam of the dough upside down.
TIP: Add plastic dolls (as it is traditionally) along the length of the dough.
Brush the thread with the egg wash and place pieces of crust on it, leaving gaps between them. In the empty spaces, place the dried fruits (fruit paste and crystallized fruit) in alternating colors. Ferment for 20 more minutes.
Bake the bread at 360°F / 180 °C for 25 minutes. Let cool.
Enjoy your dish!
