Christmas Brioche Crown with Candied Fruit & Raisins
Prepare a spectacular Christmas brioche in the shape of a crown, soft and airy, flavored with vanilla and citrus, and filled with candied fruit and raisins. This detailed recipe guides you step by step to succeed with the brioche dough, shaping, and baking. Perfect for the holidays, it will become the essential centerpiece of your Christmas meals. Follow our tips for a stretchy texture and developed flavors, especially with the cold slow-rise option. Serve it warm, dusted with powdered sugar, for a delicious and festive moment.
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Pros:
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- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a bowl, mix warm milk with yeast and a pinch of sugar. Let foam for 10 min.
- 2
In the mixer bowl, mix flour, sugar, salt. Add eggs, vanilla, zest, and milk-yeast mixture. Knead for 5 min.
- 3
Add soft butter cubes gradually. Knead for 8-12 min until smooth and elastic dough that passes the windowpane test.
- 4
Gently incorporate drained candied fruit and raisins by kneading slowly for 30 seconds.
- 5
Form a ball, place in an oiled bowl. Cover and let rise 1h30-2h until doubled (or cold slow-rise option in fridge for 8-12h).
- 6
Punch down dough, roll into a 60-70 cm log. Form a circle on a baking sheet, seal ends and widen the center.
- 7
Cover and let rise 45 min-1h. Preheat oven to 170°C (fan) or 180°C (static).
- 8
Beat egg with milk. Brush the brioche and sprinkle with pearl sugar.
- 9
Bake in the middle rack for 20-25 min until deep golden and hollow sound. Cover with foil if browning too fast.
- 10
Cool on a wire rack. Dust with powdered sugar before serving.
- Temperatures: The milk should not be hot to avoid killing the yeast. Eggs and butter at room temperature incorporate better. Very soft butter: It should be malleable but not melted. Take it out well in advance. Kneading: Do not shorten it. It creates the stretchy texture. Slow rise: It's the secret to the best brioches. Plan the preparation the day before. Glazing: Do not brush too early before baking to prevent it from running and weighing down the dough.
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