– 80 Gr of prunes
– 80 Gr of chopped almonds
– 80 Gr of candied oranges
– 80 Gr of blond grapes
– 50 Gr of cointreau
On a board, using a knife, cut the prunes and candied oranges into cubes.
Put everything in a mixing bowland let macerate for 24 hours.
– 500 Gr of flour
– 12 Gr of salt
– 50 Gr of caster sugar
– 60 Gr of baker’s yeast
– 240 Gr of eggs
– 80 Gr of milk
– 50 Gr of sourdough
– 250 Gr of butter
In a mixer bowl fitted with a hook, put all the ingredients except the butter.
Knead until the dough comes off the the bowl coating.
Add the butter little by little and let the dough take off from the bowl.
Then add the garnish to macerate.
Leave to rise for 2 hours at room temperature.
Break the dough, place on a baking sheet fitted with a sheet of parchment paper, wrap in film and refrigerate.
Weigh at 30 Gr and shape into a ball.
Make a crown with 7 balls, put a 6cm circle in the middle and let grow for 2 hours at 25 ° C.
– 40 Gr of egg yolks
– 40 Gr of egg whites
– 20 Gr of milk
– 2 Gr of salt
– 2 Gr of caster sugar
Mix everything together and brown with a brush.
Bake at 160 ° C for 15 minutes.
Leave to cool on a rack.
– QS of neutral topping
– QS of candied orange peel
– QS of grain sugar
– QS of raw caramelized almonds
Heat the topping and mix with 10% water.
Cover the brioche entirely.
On the side put grain sugar.
Decorate the top with the rest of the ingredients.