1 cup plus 1 tablespoon milk 1 stick (4 ounces) butter 5½–6 cups flour 1 package quick-rise yeast ¾ cup white sugar ½ teaspoon salt finely grated zest and 3 tablespoons juice from 1 large orange 1½ teaspoons powdered allspice ½ teaspoon vanilla extract 3 eggs 1 tablespoon red food coloring 1 tablespoon honey 1 egg yolk 2 tablespoons sliced almonds
Put a cup of milk and the stick of butter in a small pan and heat until the butter melts. Let cool to lukewarm. In the bowl of an electric mixer or food processor, mix a cup of flour with the yeast and a tablespoon of the sugar. Mix in the milk and butter mixture. Cover and leave for 20–30 minutes or until it looks very bubbly. Add the rest of the sugar, the salt, orange zest and juice, allspice, vanilla, and 2 eggs. Mix until smooth. Mix in 3 cups of flour using the dough hook of the mixer or the plastic blade of a processor. Add flour a cup at a time to make a firm dough that does not stick to the sides of the bowl or your fingers. This will take about 5–6 minutes of kneading. Form the dough into a ball and place in a greased bowl. Cover with a plastic bag or wrap and leave in a draft-free spot until doubled in bulk—about 1½–2 hours. Remove the dough and thump it several times. Briefly knead it. Divide it into three portions and form each portion into an 18-inch rope. Braid the ropes together. Either fold the ends under, or form a wreath by joining the two ends of the braid. Place on a greased baking sheet and let rise until doubled in bulk again—about 1½ hours.
During the last half hour of rising time, preheat the oven to 400 degrees. Put the remaining egg in a pan of cold water. Add the food coloring and bring to the boil. Cook for 15 minutes; then chill in cold water for 5 minutes. Dry the egg and grease the shell with a kitchen towel dipped in oil. Place egg firmly on the bread. Bake for 20–30 minutes. Mix the honey with the egg yolk and remaining tablespoon of milk. Remove bread from oven and brush with this mixture. Sprinkle with almonds. Reduce temperature to 350 degrees and return the bread to the oven for 5 minutes. (The egg is only decorative.)