Ingredients for 8 people:
- 350g flour
- 200g candied citrus peel (lemon, orange , grapefruit)
- 50g sugar
- 50g butter
- 1 sachet of baker’s yeast
- 5 cl milk
- 1 large egg (or 2 small)
- 3 tbsp. warm water
- 1 tbsp. orange blossom water
- 1 pinch of salt
- 60g sugar
- 5 tbsp. orange blossom water
- Granulated sugar
- 150g orange slices and candied lemons
Cut the citrus peels into small pieces then roll them in the flour.
Mix the yeast in the 3 tablespoons of lukewarm water, leave to stand in a lukewarm place for 10 minutes.
In a bowl, work the butter with the sugar then add the eggs as well as the warm milk and the orange blossom.
Add the flour, diluted yeast and salt. Add the candied fruit then knead the dough obtained for 10 minutes to obtain a homogeneous ball.
Cover with a cloth and let rise for 3 hours in a warm room.
Degas the dough.
Form a ball, make a hole in the center and spread to form a crown (the hole in the center must be about 20 cm) place on a baking sheet covered with baking paper, let stand for 2 hours at room temperature and covered with a cloth .
When the dough has swelled well, brown it with a little milk.
Put the brioche in the oven for about 20 minutes in an oven preheated to 180 ° C. (monitor cooking).
– Make a syrup:
Mix the powdered sugar and orange blossom water in a saucepan.
Bring the mixture to a boil and cook for about 5 minutes.
Remove the brioche from the oven, brush the surface of the brioche with syrup and decorate with the candied fruit and granulated sugar. Let cool.
If you prepare your homemade candied fruit, keep the cooking syrup and use it to coat the cake rather than preparing syrup at the last moment.