Boil the milk, then top up with water to reach 400ml and let cool to lukewarm.
Mix sugar, yeast, salt, flour, and cardamom in a large bowl.
Stir in three-quarters of the milk mixture, then mix in the egg, butter, and orange zest.
Add remaining liquid as needed to form a soft dough.
Knead until smooth and elastic, then incorporate half the chocolate chips and candied peel.
Let the dough rise in an oiled bowl for 60 to 90 minutes until doubled.
Roll a quarter of dough into a 30cm semicircle and sprinkle with remaining chips and peel.
Create a triangle for the body and roll the rest into twenty-seven thin strips.
Plait strips into nine braids and arrange them as curled feathers around the triangle body.
Insert foil balls into feather loops and prove for 45 minutes.
Preheat the oven to 190°C.
Mix 100g flour, 10g butter, salt, and 40ml water with food coloring for decorations.
Brush bread with egg wash, attach decorations, and bake for 40 minutes.
Replace foil balls with painted mini-eggs once baked.