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Brioche cake with candied fruit

Allow 3h + 1h for the dough to rise.

6 pers.

15 min.

20 min.

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Ingredient

1 untreated orange
150 g of butter
5 eggs
500 g of flour
200 g of Maître Prunille diced candied orange peel or Maître Prunille cake mix.
200 g of candied fruit (of your choice)
100 g of caster sugar
20 g of sugar pearls
40 g of baker's yeast
3 cuillère(s) à soupe of orange blossom water

Preparation

Step 1

Dilute the yeast in lukewarm water, along with 50g of flour, and a pinch of salt, then leave to soak for 1 hour.

Step 2

Melt the butter. Grate the zest of one orange. Beat 4 eggs.

Step 3

Mix together the rest of the flour and sugar, melted butter, beaten eggs, orange blossom water, and orange zest.

Step 4

Stir in the yeast and knead the dough into a ball. Cover with a tea towel and leave to rise for 3 hours.

Step 5

Add the cubes of candied orange peel, mix, and split the dough into two to create 2 rings. Place on a baking tray lined with greaseproof paper and leave to rise for 1 hour.

Step 6

Preheat the oven to 150°C and place a bowl of water inside. Beat the rest of the eggs and brush the mixture over the cake. Bake for approximately 20 minutes.

Step 7

Leave to cool then sprinkle with candied fruit and sugar pearls.