For the sponge:
For the Dough:
For the Sponge:
In a small bowl mix together the yeast, sugar, honey, powder milk, salt and flour with the warm water to create a smooth dough.
Cover and set aside to rise in a warm place for about 4 hours.
For the Dough
In another bowl add the chopped cristalized fruit, raisins, grated lemon and orange peel, port wine and rum.
Leave the fruit to soak up the liquid while you prepare the dough.
In a large bowl, combine the flour and instant yeast.
In a small saucepan, heat up the milk, butter, sugar, stirring until the butter is melted.
Beat in the eggs and egg yolks one at a time, adding a little of the flour now and then if you feel the mixture will curdle.
Gradually pour in the the milk mixture.
Then add the yeast mixture to the dough making sure it is evenly blended together.
Add the almonds, walnuts and pine nuts and the cristalized fruit mixture.
Lightly mix in as much of the remaining flour as you need to create a sticky bread like dough and until all the fruit and nuts are evenly covered by the dough.
Cover and leave to rise in a warm place for about 3 hours or until it has doubled in size.
Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.
Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown, about 25cms wide.
Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough.
Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.
For the Topping
Decorate the wreath with a few cristalized fruits. Beat the egg and brush over the wreath.
Cover and let rise in a warm place for about one hour or until it has doubled in size.
Bake in a preheated over at 180 °C for about 40 mintues or until golden brown. Cool and dust with icing sugar.