Brioche of the Provencal kings

The first kings cake of the year. I prefer brioches to pancakes (my Provençal side no doubt!), I find them less disgusting, in addition I love candied fruits.
I must admit that I am quite proud of myself for this brioche, it was very pretty: well swollen and soft but also very good!
I made a mix between several recipes to make this crown including a recipe found on the blog Un diner en Provence which seemed very easy to make.
J ‘have made some changes to the recipe in the ingredients and in the rest time (I keep the pause of my oil pump I find it perfect!).

Ingredients for 6 people:

650g flour
150g of mixed candied fruit mix
100g sugar
100g butter
1 cube of fresh yeast
10 cl milk
3 eggs
3 tablespoons lukewarm water
2 tablespoons orange blossom water
1 pinch of salt
For decoration:

50g sugar
5cl of water
Pearl sugar
100g candied fruit

Cut 150g of candied fruit into small cubes then roll them in the flour.
Crumble and dissolve the yeast in the 3 tablespoons of lukewarm water, leave to rest 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, and 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, form a round ball. Make a hole in the middle then spread the dough a little to form a pretty crown.
Put the brioche in the oven for about 20 minutes in an oven preheated to 180 ° C. (monitor cooking).
Make a syrup: mix the 50g sugar and 5 cl 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.

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