In a shallow bowl, heat milk to 115 F. Add sugar and whisk to combine.
Sprinkle yeast on top and leave for 5 minutes, until foamy.
In the bowl of an electric mixer, combine 3 ½ cups of the flour, salt and brown sugar.
In a small bowl, whisk 1 of the eggs with the egg yolks and the vanilla.
Add the eggs to the electric mixer with the melted butter.
With the bread hook attachment, whiz the flour for a minute.
Add candied orange and run the mixer for another few seconds.
Add yeast milk and knead for 7-8 minutes, adding additional flour as needed until you have an elastic dough.
Knead for another few minutes by hand.
Place in a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel.
Leave to rise until doubled in volume, 2-3 hours.
Divide dough into 3 equal sized portions, each weighing about 12.7 oz. Shape into smooth balls.
Cover loosely with plastic wrap and a kitchen towel. Leave to rest for 15 minutes.
Form each ball into a rope about 13” long.
Take the 3 ropes and form a braid.
Transfer to a parchment paper lined cookie sheet.
Cover loosely with plastic wrap sprayed with non stick spray and a kitchen towel.
Leave to rise until almost doubled in volume, 1 – 1 ½ hours.
Preheat oven to 350 F.
To make the crumble, combine flour, sugar and butter.
With your fingers, mix the crumble, breaking down the butter pieces.
In a small bowl, whisk the remaining egg with 1 tablespoon water.
Brush the top of the loaf with the egg wash.
Pat the crumble on top.
Bake for 50-60 minutes until golden and crusty. The loaf should sound hollow inside when tapped.