Brioche des Rois with candied fruit recipe
- For 6 people
- Preparation: 3h00
Ingredients
- 650g flour
- 150g La Maison du Fruit Confit tricolour melon cubes
- 100g sugar
- 100g butter
- 1 cube baker's yeast
- 10cl milk
- 3 eggs
- 3 tablespoons warm water
- 2 tablespoons orange blossom water
- 1 pinch of salt
For decoration
- 50g sugar
- 5cl water
- 100g candied fruit
- Pearl sugar
Preparation:
- Roll the tricoloured candied melon cubes in the flour.
- Crumble and dissolve the yeast in 3 tablespoons of warm water and leave to stand in a warm place for 10min.
- Beat the butter with the sugar, then add the eggs, warm milk and orange blossom. Add the flour, dissolved baking powder and salt. Add the candied fruit and knead the dough for 10 minutes to form a smooth ball. Cover with a cloth and leave to rise for 3 hours.
- Deaerate the dough then form a ball and place on a baking tray covered with baking paper. Cover with a cloth and leave to rest for 2 hours. When the dough has puffed up, shape it into a round ball. Make a hole in the middle and spread the dough to form a crown.
- Bake in a preheated oven at 180°C for around 20 minutes (keep an eye on the baking time).
- The syrup: mix the sugar and water in a saucepan. Bring the mixture to the boil and cook for around 5 mins. Remove the brioche from the oven, brush the surface with the syrup and decorate with the candied fruit and granulated sugar. Leave to cool.