Brioche des rois

BY STÉPHANE GLACIER,
M.O.F. PATISSIER

Makes ten brioches (300 g each)

CHEF'S TIP: To keep the crown shape, bake with a small ring in the center to prevent the brioche from closing up.

INGREDIENTS:
1 kg T45 flour
135 g sugar
25 g salt
50 g whole milk
600 g whole eggs
45 g yeast (35 g in summer)
25 g invert sugar
480 g candied fruit, cubed
40 g orange blossom
600 g butter
Apricot glaze as required
Granulated sugar as required
Candied fruit as required

METHOD:
Knead all ingredients except butter, candied fruit cubes and orange blossom for five minutes on the second speed.
Stir in the malleable butter in batches.
Knead for two minutes on the third speed to loosen the dough from the bowl.
Stir in candied fruit and orange blossom.
Stop kneading once mixed.
Transfer to a tray. Cover with plastic.
Leave to rise for one hour at room temperature.
Make a fold.
Leave to rise in the refrigerator at 4°C for four hours.
Make a fold. Refrigerate overnight.
Weigh and shape 300 g crowns.
Leave to rise at 28°C for 1.5 hours.
Bake for 40 minutes at 135°C in a convection oven.
Leave to cool. Garnish with granulated sugar and candied fruit.