How to make
Sift the flour and pour 1 1/3 cups (330 g) of it in a bowl, make a well in the middle. Mix the yeast with the rest of the flour and the warm water. Stir and leave it to become effervescent.
Pour it into the well with the rest of the flour. Add the salt, egg yolks, lemon zest, champagne and melted margarine. Knead a dough, while adding more flour to prevent it from sticking too much.
Add the finely diced fruits and knead again. Cover the dough and leave it in a warm area to double in volume. Knead it again and form a round bagel. Put it in a round form that's covered with baking paper and sprinkled with flour. Put the coin and bean in it - in accordance with tradition.
Whoever gets it will be the one to make the dessert next year. In the middle, to prevent the hole from closing up, put a metal baking cup with the bottom facing up. Leave it to rise once again.
Smear it with the beaten egg and stick the sliced candied and dried fruits on top. Bake in a preheated 320°F (160 °C) oven for about an hour or until it turns golden brown. After it cools, carefully remove the metal baking cup. Sprinkle it with powdered sugar if desired.
