Technical Stages :

• 1. Take the eggs out of the fridge 15 minutes before starting the dough. Wash the lemon and peel the zest that you will finely mince.
• In a bowl, dilute the yeast with the warm milk.
• Mix the flour with the salt and sugar in a large salad bowl. Shape into a fountain and pour the yeast, eggs, orange flower water and rum on top of it.
• 2. Knead gently with the tip of your fingers, combining slowly the flower. Beat vigorously until the dough doesn't stick to the bowl anymore. Combine then the soft butter cut in chunks and keep on kneading for 10 minutes. Cover with a wet cloth and let it rise for 1h30 at least at 20°C or 68°F.
• 3. When the dough has doubled in volume, add to it the corsican citron and the lemon zest, plus a stone of course. Shape it then into a ball on a baking sheet. Dig a hole with your hands in the middle and stretch the dough to give it the shape of a crown. Let it double in volume once again (1 hour).
• 4. Preheat the oven at 210°C or 410°F. Brush with egg yolk and make small incisions sideways with scissors on the whole circonference of the crown. Bake for 35 minutes. Leave it then to cool before brushing it with coating and sprinkling with candied fruits and one tablespoon of rock sugar.