Difficulty: Intermediate

Preparation and Cooking time: 20 mins - 25 mins

For 6 people

Ingredients:

• 4 whole figs in syrup
• 4 bitter orange peels in syrup
• 375 g pastry flour
• 165 g softened butter
• 15 g baking yeast
• 5 eggs
• 10 g granulated sugar
• 10 g salt
• 1 grated lemon zest

For the crown decoration:

• 1 egg yolk
• 1 pot whole figs in syrup
• 1 pot bitter orange peels in syrup

Utensils:

• 1 beater

Preparation:

1. The day before making the recipe, mix the yeast in 4 tablespoons of lukewarm water.
2. In a bowl, beat the eggs and set them aside.
3. In the bowl of a mixer, pour the flour, whipped eggs and yeast.
4. Knead with the hook at first speed then at second speed, once the dough is formed.
5. Add the sugar, salt and soft butter.
6. Let the dough knead until it forms a ball.
7. At the end of kneading, grate the lemon zest.
8. Cut the bitter orange peels and whole figs into small pieces, then add them to the dough.
9. Place the dough in a lightly floured container and cover with a damp cloth.
10. Leave to rise for 4 hours at room temperature then place the dough in the refrigerator overnight.
11. On a floured work surface, place the dough and cut it in half.
12. Form a roll for each part and braid the 2 rolls.
13. On a baking tray lined with parchment paper, arrange the braid around a ramekin.
14. Let the dough rise again for 30 minutes, at room temperature.
15. Preheat the oven to 200°C.
16. Using a brush, brown the dough with the egg yolk.
17. Bake for 30 mins.
18. Once out of the oven, brush the brioche with the syrup from the jar of whole figs.
19. Decorate the brioche with bitter orange peels and whole figs in syrup.

Enjoy !