In the bowl of your stand mixer combine the milk, eggs, yolk, sourdough starter, and the aromatics and mix thoroughly. If you scald the milk wait for it to cool down to at least 36C/97F

Add the flour and the salt and mix until you don't see dry flour particles. Cover the bowl and let it rest 20-30 minutes

Knead the dough at low speed (speed 2 in a KitchenAid stand mixer) until it has a nice consistency and starts getting elastic

Incorporate the butter and knead until you develop the gluten completely (windowpane test). If necessary, allow the dough rest a couple of times for a few minutes.

Once the dough is ready transfer into a lightly oiled container and let it ferment overnight (about 10-12h at 68F). It should double or almost double in volume and you should see fermentation bubbles on the bottom of the container.

Divide the dough into two equal pieces for two medium roscones or 3 equal pieces for 3 small ones.

Shape each piece into a ball and let it rest 10 minutes

With an oiled finger poke a hole in the middle of one of the pieces of dough and slowly open the hole until you can grab the dough and swirl it around with your hands to open the hole of at least 15cm/6in and get the same thickness all around (check the article for a full explanation)

Place the roscones on parchment paper and on the tray you'll use for baking. Cover them with plastic wrap and let them proof for 3-4h or until they have grown and the dough feels puffy

Preheat your oven to 350F/175C and while it's preheating brush the dough twice with egg wash or with the egg whites leftovers and decorate it with candied fruit, nuts, and sugar (check the text for a full explanation on the order of the toppings)

Bake for 30-40 minutes or until the roscones have a slight dark golden brown and the internal temperature reads 94C/200F

Let cool down to room temperature before slicing (check the article if you want to fill the roscón, check the article to know how)