Recipe - Brioche des Rois

Préparation

1. Zest the orange and lemon directly into a mortar along with the sugar.
2. Grind with a pestle to crush the zests and release their essential oils into the sugar. The sugar will take on a lovely color, infused with the citrus essence.
3. Crumble the yeast and dissolve it in the lukewarm water.
4. Crack the three eggs into a bowl and beat vigorously.
5. Add two tablespoons of orange blossom water to the eggs. At home, I use the one from Domaine Lanc, a family estate very close to us.
6. Pour the dissolved yeast into this mixture.
7. Transfer the liquid to the bowl of a stand mixer fitted with a dough hook.
8. Add the flour and knead on low speed until a homogeneous dough forms.
9. Gradually incorporate the citrus sugar in three additions, kneading until fully absorbed after each.
10. Add the softened butter in small pieces, pressing each lightly between your fingers before dropping it into the bowl.
11. Knead for about thirty minutes on medium speed until the dough slaps against the sides and pulls cleanly away from the bowl. It should be smooth and glossy.
12. Place the dough in a warm spot, covered with a clean kitchen towel, and let it rise for four hours until doubled in volume.
13. Turn the dough out, degas it by folding the edges over several times, then shape into a ball. Place it in a lidded container and refrigerate overnight.
14. The next day, remove the dough and let it rest at room temperature for a good half hour.
15. Use this time to prepare segments of candied fruit—candied orange and kumquats are my favorites.
16. Lightly flour your work surface. Gently stretch the dough by hand and scatter the candied fruit and raisins over it. Fold and knead for a few minutes to distribute them evenly throughout.
17. Using a pestle or your fingers, make an opening in the center, then gradually widen it to form a crown, ensuring the edges are even and harmonious all around.
18. If you are celebrating Epiphany, tuck a fève (charm) into the heart of the crown.
19. Carefully transfer the crown onto a baking sheet lined with parchment or a silicone mat. Let it rise for one and a half hours.
20. Whisk the egg yolk with one tablespoon of water and a pinch of salt. Gently brush the entire surface of the brioche with this egg wash using a silicone brush, to ensure a perfectly golden crust.
21. Preheat the oven to 190°C (375°F). Once hot, reduce to 175°C (350°F) and bake the brioche for 20 to 25 minutes, until deeply golden.
22. Meanwhile, warm the apricot jam in a small saucepan.
23. As soon as the brioche comes out of the oven, brush it generously with the warm jam glaze over the entire surface.
24. While the glaze is still tacky, press pearl sugar onto the lower portion of the crown with your hands, applying gentle pressure so it adheres.
25. Once sugared, arrange the candied fruit on top. I use candied orange and kumquat—my favorite citrus. You may also garnish with fresh herbs for a touch of color and freshness.