Orange King Cake Recipe for Epiphany

In the bowl of the mixer equipped with a dough hook or paddle, pour in the milk, sugar, salt, orange blossom water, and the 2 whole eggs. Mix on low speed for 1 minute. Add the flour and mix for 2 minutes on low speed. Add the crumbled yeast, increase the speed of the mixer, and knead for 10 minutes. Add the room temperature butter, cut into cubes. Knead for another 5 minutes. Then add the candied orange peel, saving some for decoration. Cover the dough with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour and 30 minutes.

The dough will have doubled in size. Flour the work surface, pour the dough on it, and punch down the dough to release the air. Place the piece of dough in a mold, and create a hole in the center using floured fingers. To maintain the hole formed, I insert a cutter in the center of the dough. Let it rise again for 45 minutes near a source of heat.

To finish, preheat the oven to 165°C. Beat the last egg with the milk, then brush the surface of the brioche. Sprinkle with a few sugar pearls. Bake the brioche for 45 minutes.