Epiphany brioche crown, recipe 2
Another Epiphany crown recipe, with raisins and orange zest, for breakfasts.
And when you come across the fève, it’s a fine day beginning ^^.
Preparation
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Step 1
Make a small starter by mixing 100 g of flour, the water and the packet of baker’s yeast. Put it in a small closed bowl and leave it somewhere warm for 1/2 hr (25°C).
In the large bowl of a stand mixer or a mixing bowl, beat the eggs and the sugar, then the milk, the butter and the salt.
Add the rest of the flour, the orange zest and the raisins. Knead for about 10 minutes and add the starter. Carry on kneading for about 10 minutes.
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Step 2
Leave the dough to rise for two hours somewhere warm (25°C).
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Step 3
Roll out the dough on a floured worktop, ideally a silicone one so it can go straight into the oven. With a rolling pin, make a circle (the bigger you make it, the flatter the brioche will be… obvious, but it bears saying ^^).
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Step 4
With scissors, cut the dough as in the photo.
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Step 5
Hide a fève inside and fold the points back over the edge.
Leave it to rise again for 1 hr 30 at 25°C.
Put the brioche into a cold oven and bake for 30 minutes with the thermostat set to 165°C.
Check it’s done with a knife blade. It should come out dry.
Recipe photos
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