Fabien Noley's Brioche des rois

BY FABIEN NOLAY

Makes four crowns for eight people
The colored sabre mass is a sweet dough low in butter (to avoid deformation during baking) and high in sugar.

CHEF'S TIP: Thin the syrup with a third of the milk (50 g) to facilitate its incorporation into the dough.

colored sabre mass

INGREDIENTS:
135 g butter
500 g T65 flour
Salt as required
265 g powdered sugar
140 g whole eggs
Turmeric/orange dye 5 g/as required

METHOD:
Knead the butter, flour, salt and sugar. Gradually add the eggs.
Divide the mass in two, then color one part yellow using the turmeric and the other orange.
Roll out the sticks of dough to 2.5 mm using a rolling mill, then store in a freezer.
Using a template, cut out the patterns for the mold, then line the bottom of the mold in alternating colors.

brioche syrup

INGREDIENTS:
250 g sugar
50 g orange juice
50 g rum
Zest of 2 lemons
Zest of 2 oranges
1 vanilla pod
20 g orange blossom

METHOD:
Bring all ingredients to a boil.
Leave to rest for 24 hours before use.

brioche

INGREDIENTS:
500 g T45 oatmeal flour
500 g T65 plain flour
20 g salt
100 g liquid starter
40 g yeast
400 g whole eggs
150 g milk
Around 370 g syrup
300 g butter
Syrup as required (100 g water/100 g sugar)
Granulated sugar as required
Neutral glaze as required
Candied fruit as required

METHOD:
Use a base temperature of 50°C.
Knead all the ingredients, except the syrup and butter, for 35 minutes on the first speed, adding the syrup a little at a time,
then adding the butter in batches. Once well incorporated, set to the second speed for one minute.
The temperature of the dough should be between 24 and 26°C.
Leave to rise for 30 minutes, then make a fold.
Store the dough in the refrigerator for 12 hours.
Divide into 590 g pieces and shape into balls.
Leave to rest for one hour in the refrigerator.
Shape into crowns and place in molds on the sabre mass.
Prime the dough for 2–2.5 hours at 26°C.
Bake in a convection oven at 150°C until the internal temperature reaches 95°C.
Soak the warm brioche des rois with syrup.
Once cooled, add the granulated sugar using a neutral glaze.
Finish with candied fruit.