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Before starting this Chocolate Brioche des Rois recipe, make sure you have organised all the necessary ingredients.
In a bowl, dilute the yeast in warm milk.
Combine the flour, salt and sugar in a large bowl.
Shape the mixture into fountain and pour the diluted yeast in the centre...
... the whole eggs...
... the orange blossom water...
... and the rum.
Knead with an electric whisk or stand mixer, gradually adding the flour. Then whisk at high speed until the dough comes away from the bowl.
Add the soft butter, cut into cubes...
... and continue kneading for a few minutes.
Scrape the dough that is stuck on the sides of the bowl.
Cover the bowl with a tea towel and leave to prove at a temperature of at least 20°C for about 1.5 hours.
When the dough has doubled in volume...
... add the lemon zest...
... and the chocolate chips.
On a baking sheet, shape the dough into a ball. Shape a hole in the centre of the ball, then stretch the dough to create a ring. Don't forget to bury a trinket from the underside of the dough.
Let the dough rise for about 1 hour, until doubled in volume.
Glaze the surface of the cake with a beaten egg yolk.
Bake for 35 minutes...
... until the cake is a nice golden brown.
Let cool, then apply clear glaze on the surface...
... and sprinkle dark chocolate Crispearls...
... all around the cake. Bon appétit!
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