Ingredients (serves 6 to 8 people)
- 375g flour
- 10g fresh yeast + ½ dl lukewarm water + 1tbsp sugar
- 3 eggs
- ½ dl water
- 150g butter
- ½ tsp salt
- For the syrup
- ½ dl water
- 3 tbsp orange blossom
- 1 tbsp of cognac
- Zest of a lemon / zest of an orange
- To decorate
- Candied fruit or dried fruit
- Granulated sugar
Preparation
Start by preparing the syrup : in a small saucepan put all the syrup ingredients. Bring to a gentle boil and simmer until the sugar has completely dissolved.
In a container, prepare the leaven: crumble the fresh yeast, add the sugar and 100g of flour – add the lukewarm water – mix – cover with a damp cloth in a warm room (25°C) for 1/2 hour.
During this time, put the rest of the ingredients in a food processor – mix.
Add the syrup – mix – and finally the sourdough.
Mix well in the robot for around ten minutes. The dough is softer than normal brioche dough.
Transfer the dough to a floured container. Cover with a damp cloth and leave to rise in a warm room for around 1.5 to 2 hours until the dough has doubled in volume.
When the dough has doubled in volume break it by lifting it several times to degas it. Leave to grow again for 4 to 5 hours. Then pour the dough onto a floured work surface – roll it like a sausage and form a crown – place it on a buttered baking sheet or on a baking sheet covered with baking paper. Seal the two ends with a little water.
Brown the surface with egg yolk and leave to rise for another 30 minutes before baking in a preheated TH6 oven (180°C) for 20 to 30 minutes.
Decorate with pieces of candied fruit or dried fruit, interspersing with strips of granulated sugar.
The little + DLP
For the second proof, let the dough rise overnight in the refrigerator in the mold covered with a damp cloth.
Replace the browning egg with a mixture of warmed milk, sugar and orange blossom. The result is less shiny, more rustic
If you are using a gas oven, add a small bowl of water to moisten the cooking.
