Angelica Cake

Directions

1. 1
   Combine the flour, the yeast, and the water and let the mixture rise for 30 minutes.
2. 2
   Preheat the oven to 200C.
3. 3
   Place the flour in a bowl, make a well in the center, place the warm milk, egg yolks,the sugar, and salt in the center and combine with some of the flour. Add the butter and knead the dough until it no longer sticks to the sides of the bowl. You may also use a mixer.
4. 4
   Place the dough onto a work surface and add the starter, kneading until the two mixtures are completely incorporated. Return the dough to the well-greased bowl and let it rise for approximately 1 hour, until it has doubled in size.
5. 5
   Place the dough on the floured work surface and roll it out into a rectangle approximately 2-3 millimeters in thickness. Brush with a generous amount of melted butter, sprinkle with the sultanas and the candied orange peel. Roll up the dough from the longest side. Cut the roll in half lengthwise with a sharp knife and flour it. Carefully separate the two parts, turn them, keeping the cut side towards you, and shape into a braid, making sure the cut part remains towards the exterior.
6. 6
   Place the dough on a wax paper-lined baking sheet and seal the ends together to shape the dough into a ring. Brush with melted butter and let the dough rise for 30-40 minutes covered with a kitchen towel until it doubles in size.
7. 7
   Bake for 20 to 25 minutes.
8. 8
   In the meantime, combine 4 tablespoons of powdered sugar with 1 egg white until the icing is of a semi-thick consistency.
9. 9
   Remove the Angelica from the oven, brush it with the icing and allow the icing to dry.