Dissolve the yeast in a little warm water with 50 g of flour and a pinch of sugar. Leave to rest for 1 hour in a warm place.
In a large bowl, pour in the rest of the flour, sugar, melted butter, then the beaten eggs and natural orange blossom water. Mix everything together, incorporate the yeast evenly, then knead the dough by hand for at least 5 minutes.
Shape the dough into a ball, place it in a bowl, cover with a clean cloth, and leave to rise for 3 hours in a warm place.
After resting, take the dough and quickly mix in the candied fruit, cut into small cubes.
Flatten the center of the ball with your fist, then widen the opening by gently stretching the dough to form a crown shape.
Place the crown on a lightly oiled baking sheet and let rise again for 1 hour.
Brush with beaten egg yolk, then bake in a preheated oven at 150°C for 15 to 20 minutes. Place a container of water in the oven to create moisture and monitor the baking towards the end.
Once the cake has cooled, decorate with whole candied fruits and sprinkle with granulated sugar.
Slip a bean under the cake before serving and provide the crown.
