To begin, dissolve sugar in warm water, then add yeast. Leave for 10 minutes until foamy. This ensures the yeast is alive and will give good rise. Transition to mixing the dough.

In a large bowl, combine flour and salt. Gradually add the yeast mixture and sunflower oil. Mix until a shaggy dough forms. Continue kneading for 8–10 minutes until smooth and elastic. Proceed to first rise.

Place the dough in a lightly oiled bowl, cover with a cloth, and leave in a warm place for 1 hour or until doubled in size. Prepare a baking tin while waiting.

Punch down the dough and knead briefly. If using, hide the wrapped coin inside by pressing it into the dough. Shape into a round loaf and place into a greased round baking tin. Move to decoration.

Set aside a small piece of dough before shaping to create braids, birds, or crosses. Attach decorations on top of the loaf using a little water as glue. Continue to second rise.

Cover the shaped loaf and leave to rise again for 30 minutes. This final proof ensures a light and airy bread. Transition to oven preparation.

Preheat your oven to 180°C (350°F). Place a tray of water at the bottom of the oven to create steam, which improves crust texture. Move to glazing.

Brush the top of the loaf with the egg yolk and milk mixture for a glossy finish. This also enhances the contrast with the decorative pieces. Proceed to baking.

Bake for 35–40 minutes until golden brown and hollow sounding when tapped on the base. If browning too quickly, cover with foil. Move to cooling.

Allow the bread to cool slightly on a wire rack. Serve warm on Christmas day, breaking it by hand at the table rather than slicing, to honour tradition.