PREPARATION

Warm the milk. In a bowl, add it to the crumbled yeast. On a work surface, form a fountain with the flour, add the dissolved yeast. Incorporate a little flour then add salt and powdered sugar. Incorporate the eggs with your fingertips, then work the dough more vigorously by stretching it: lift the dough off the work surface, then drop it ten times. Stop working as soon as the dough no longer sticks.

Stir in the butter cut into small pieces, working quickly. Stop as soon as the dough regains its smooth and homogeneous texture. Roll the dough into a ball by rolling it on the lightly floured work surface. Place the dough ball in a bowl, cover with a clean cloth and let swell for at least 2 hours.

 

When the dough has doubled in volume, quickly fold it back and then form a large sausage. Place it on a baking sheet covered with parchment paper, giving it a crown shape. Leave the crown to swell for another 2 hours, then preheat the oven to 180 ° c (th. 6).

 

Finally, brush the crown with an egg yolk diluted with water. Bake for about 40 minutes, placing a ramekin of water in the bottom of the oven. Out of the oven, melt the jam with a little water and brush the brioche. Decorate with candied fruit and granulated sugar. Let cool.