Spanish King's Cake- Miniroscón de Reyes

Starter Dough

• 80 g milk
• 10 g fresh yeast, crumbled
  of 1 tsp dried instant yeast
• 1 tsp caster sugar
• 130 g strong white bread flour
• water, warm, for soaking

Dough

• 120 g caster sugar
• 1 lemon, preferably organic, zest only, without white pith
• 1 orange, preferably organic, zest only, without white pith
• 60 g milk
• 70 g unsalted butter, at room temperature, plus extra for greasing
• 2 medium eggs
• 20 g fresh yeast, crumbled
  of 2 tsp dried instant yeast
• 30 g orange blossom water (see tip)
• 450 g strong white bread flour
• 1 pinch fine sea salt

Assembly

• 1 medium egg, beaten
• 100 - 150 g mixed candied fruit, to taste
• 30 g flaked almonds
• 50 g caster sugar (moistened with a few drops of water)