Twelfth Night Cake

Warm the milk until tepid for 45 seconds. Pour it into a bowl and add the yeast. Whip until fully dissolved.

Next, add the sugar and the egg. Mix.

Put the flour and salt in the bowl of your mixer.

Fit the dough hook and start the mixer on a medium speed, add the previous mixture in a narrow stream.

Add the orange flower water.

After 2-3 minutes, your dough should be totally smooth. Add the butter in small pieces.

Run your mixer for at least 5 minutes until the dough is sticky but smooth (use a spatula to scrape the mixture down from the sides of the bowl, if necessary).

Pour the candied fruit and the charm onto the dough and mix on a very low speed for a few seconds to mix them into the dough.

Cover the bowl with a cloth and leave the dough to rise in a warm humid place.

After about 2 hours, your dough should have doubled in size. Remove it (put your hands on the dough and press down to release the air bubbles from the dough).

Form a ball, make a hole in the centre and stretch the dough to form a crown.

Place it in your savarin mould (which you have previously buttered) and leave the dough to rise for around an hour.

After an hour, preheat your oven to 180°C.

Glaze your brioche with the egg yolk. Sprinkle over the sugar pearls.

Make deep cross-shaped incisions in the dough (with a baker's blade) in several places.

Bake in the oven for a good 25 minutes.

When the crown is done, arrange the candied orange peel and whole glacé cherries over the top and place on a wire rack to cool.