Hello,

Dear readers, well, I've made myself scarce around here, haven't I? I wish you a wonderful year with many beautiful things in your lives.

What else can I tell you? I'm publishing my first galette des rois recipe, and this year it's brioche and fluffy with a Bissap syrup.

I'm back with the brioche des rois, the traditional Epiphany brioche in Provence. A big, plump crown, flavored with Bissap and fresh fruit. But you can also use candied fruit.

Ingredients

• 250g flour
• 50g homemade bissap syrup
• 2 tablespoons orange blossom
• Organic orange zest
• 2 eggs
• 8g fresh yeast
• 75g butter
• 3g salt
• A bean
• Pink sugar
• Fresh or candied fruit
• Egg yolk and milk for gilding

Preparation

This recipe was made in a food processor, but you can also make it by hand.

1. Place the flour, eggs and crumbled yeast in the food processor.
2. Heat the butter, bissap syrup and salt in a saucepan. Then add the orange blossom and orange zest . Allow to cool, then pour the syrup into the food processor.
3. Knead for about ten minutes, until the dough comes away from the sides of the food processor. If you're kneading the dough by hand, you'll need to knead it for around twenty minutes.
4. Place the dough in a bowl, cover with a clean cloth and leave to rise for 1 or max. 2 hours. It should double in volume.
5. After this time, degas the dough and form a crown. Slide the bean or a small object inside (I used a small dinausore because my sons love it!).
6. Place the wreath on a baking sheet lined with parchment paper. Cover with a cloth and place in the oven, preferably lukewarm. This will protect it from drafts. Leave to rise for a further 1h.
7. Preheat oven to 180°C.
8. Brush the brioche with egg yolk beaten with a little milk.
9. Sprinkle with pink sugar
10. Place the brioche in the oven for about 20 minutes.
11. Cool on a wire rack and decorate with candied fruit or fresh fruit.
12. Top with bissap caramel.

So who's going to win?

Notes: After kneading, you can add flour if the dough is too compact, or bissap syrup if it's too dry.

Garnish the brioche with bissap jam using a piping bag, making small holes in the underside of the brioche with the piping bag.