Ingredients:
For the brioche
1 (1⁄4oz/10g) package dried yeast
2 tbsp sugar
5 large eggs, beaten
2 3⁄4 cups bread flour, extra for dusting
1 1⁄2 tsp salt
oil, for greasing
12 tbsp unsalted butter,
cubed and softened

For the topping:
1 large egg, lightly beaten
1⁄3 cup (2oz) mixed candied fruit
(orange and lemon zest, glacé
cherries, and angelica), chopped
1⁄4 cup coarse sugar crystals

1 Whisk yeast, 1 teaspoon sugar, 2 tablespoons warm water. Leave for 10 minutes. Add eggs.

2 In a large bowl, sift together the flour and salt, and add the remaining sugar.

3 Make a well in the flour and pour in the eggs and yeast mixture.

4 Bring the dough together with a fork, then your hands, to form a sticky dough.

5 Turn out the dough on to a floured work surface.

6 Knead the dough for 10 minutes until elastic but still sticky.

7 Put in an oiled bowl and cover with plastic wrap. Leave in a warm place for 2–3 hours.

8 Gently knock the dough back on a lightly floured work surface.

9 Scatter one-third of the cubed butter over the surface of the dough.

10 Fold the dough over the butter and knead gently for 5 minutes until all the butter is used.

11 Repeat until all the butter is absorbed. Keep kneading until no streaks of butter show.

12 Form into a round and work it into a ring. Bury the fève, if using.

13 Transfer to an oiled baking sheet or fill an oiled ring mold, if using.

14 If you don’t have a ring mold, use a ramekin to keep the shape of the hole.

15 Cover with plastic wrap and a kitchen towel and let rise for 2–3 hours until doubled in size.

16 Brush the brioche with beaten egg. Sprinkle with candied fruit and sugar crystals if using.

17 Preheat the oven to 400°F (200°C). Bake for 25–30 minutes until golden brown.

18 Leave in the pan for a few minutes, then turn out to cool on a wire rack, without dislodging the toppings. STORE This will keep in an airtight container for 3 days.

Brioche des Rois Recipe