BRIOCHE DOUGH

Pour the flour, caster sugar, salt and eggs into stand mixer. Start to knead at slow speed, then mix in the organic yeast. Continue kneading at low speed for 3 minutes then add the diced butter a quarter at a time until the dough no longer sticks to the sides. At this point, add the candied fruit, being careful not to mix too much. Be careful that it doesn’t go above 22°C. After kneading, leave to rest in the fridge at 4°C for at least 6 hours. Making 400 g balls, roll out the dough, make a whole in the centre, form it into the shape of a crown and leave to rise in a dry place at 30°C. Bake the brioche in the oven for 30-35 mins at 140°C until golden. Once removed from the oven and cooled, spoon some Cesarin Neutro TopGel onto the crown and then decorate with some of the Cesarin candied fruit (oranges, red and yellow pears, apricots, TuttaFrutta Special SourCherry)