Preparation

Brioche Mix

• Mix the flour, sugar, salt, and 36g of butter together using a kitchen aid flat beater
• Add the milk, eggs, and yeast before blending to obtain the mixture
• Once mixed pull your dough out and leave the dough to rest
• Knead the butter sheets to obtain a smooth and regular surface
• Turn dough out onto a floured work surface
• Roll into a rectangle approximately 4 mm thick and deposit the butter into the center and close like a book
• Roll the dough away from you
• Remove extra flour with a soft brush
• Fold the dough by making a double turn (you should have 4 layers)
• Let rest for 2 hours and repeat this process
• Rest again for 2 hours and do another double turn to finish

Roll Out

• Roll out the dough and arrange your orange zest and candied oranges throughout
• Pinch and roll the dough into a tight circle (like rolling a blanket)
• Cut to 80g blocks and place into your octopuce wood baking mold
• Let proof inside the mold for 35 minutes
• Sprinkle non-melting coarse grain sugar
• Place the entire mold into the oven and bake for 30 min at 350 °F