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1
TO MAKE THE BREAD, bring the chilled dough to room temperature, still covered, about 1 hour.
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2
Divide the dough in half by cutting, not pulling, it and roll each one tightly into a ball, cupping your hands and pressing as you roll it over the table.
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3
Poke a hole in the center of each ball and carefully stretch it into a large donut.
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4
Carefully tuck the figurines into the dough from the bottom (using 2 to 3 per bread), pressing each figurine in and smoothing the dough over so its completely hidden.
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5
Place the dough on a parchment paperlined baking sheet and cover lightly with a cloth.
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6
Let rise until doubled, about 1 hour, but preheat the oven to 350F after about 40 minutes.
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7
Cut the candied fruit into strips or desired shapes.
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8
Brush the beaten egg all over the top of the dough.
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9
Decorate with the candied fruit, leaving some space for the crunchy topping.
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10
TO MAKE THE TOPPING, combine the flour, sugar, and butter in a large bowl and mix until well combined.
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11
Add the vanilla and mix well.
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12
You should have a smooth and malleable dough, but if its a bit sticky simply add a little flour.
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13
Roll into gumball-size balls with your hands and press lightly between your palms so you have an oval shape.
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14
Lightly press into the spaces on the top of the dough.
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15
Sprinkle with some sugar and bake until the bottoms are golden, 40 to 50 minutes.
