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Before starting this Pink Praline Brioche des Rois recipe, make sure you have organised all the necessary ingredients.
In a bowl, dilute the yeast in 2 tablespoons of warm water.
In the stand mixer bowl, place the flour. Add the orange zest...
... the lemon zest...
... the diluted yeast...
... sugar, salt...
... the orange blossom water...
... and add the dark rum.
Using the dough hook, start kneading the ingredients...
... then incorporate the eggs...
... and the soft butter, cut into chunks.
Knead at high speed until the dough forms a ball around the hook.
Add the chopped pink pralines.
... to ensure the pink praline chunks are evenly spread.
Shape the dough into a ball. Cover the bowl with a clean cloth and leave to proof for 1.5 or 2 hours in a warm place.
When the dough has doubled in volume...
... place it on a floured surface.
Knock the dough back with your palm.
Bury a trinket...
... deep inside the dough.
Shape the dough into a ball...
... and arrange it on a Silpat baking mat, placed on top of a Silichef XL perforated baking sheet.
Leave to rise at room temperature for about one hour.
Glaze the surface of the brioche with beaten egg yolk.
Bake in a preheated oven at 180°C (gas 4)...
... and cook for 30 or 40 minutes.
When cooked, remove from the oven and let cool on a rack.
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