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Recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone

INGREDIENTS FOR 6 BRIOCHES of 450G
or 10 brioches of 300g

480 g candied fruit cubes
36 g orange blossom water
1 kg flour (half French Tradition flour T65 & half all-purpose flour T55)
135 g sugar
25 g salt
50 g whole milk
600 g eggs
45 g fresh (compressed) yeast
25 g trimoline
600 g butter

Method

Weigh all the ingredients and refrigerate for 3 to 4 hours, except the butter. Lightly rinse the candied fruit cubes under water to remove the sugar syrup and mix with the orange blossom water. Knead all the ingredients (except butter, candied fruits and orange blossom water) for 5 minutes, then 7 to 8 minutes on 2nd speed. The dough should start to come away from the sides of the bowl.

stephane-glacier-brioche

Add the room temperature butter in several batches. Knead for 2 minutes on 3rd speed until the dough comes away from the sides of the bowl. Add the  macerated candied fruits. Mix the candied fruits in evenly.

Put in a dough tub and cover with plastic. Prove 1 hour at room temperature, fold the dough and refrigerate overnight at 4°C (39°F)

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Shaping

To make small crowns: shape 300 g pieces of dough.
To make large crowns: shape 450 g pieces of dough.

Prove at 27°C (80°F) for one and a half to two hours.
Brush with egg wash, sprinkle with nibbed sugar and bake at 160°C (320°F) for  25 to 40 minutes depending on the size.

Finish

Glaze and decorate with candied fruits.

stephane-glacier-brioche-fruits-confits

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