Technical Stages :

• Dilute the yeast in 2 tablespoons lukewarm water.
• Pour the flour, diluted yeast, sugar, salt, lemon zests, orange flower water and cognac in the bowl of mixer.
• Begin to knead using hook and add eggs and softened butter cut in pieces.
• The dough must gather in a ball around the hook.
• Sprinkle the surface of dough with flour and cover with a clean cloth and leave to prove 2 hours in warm room.
• Place the ball of dough on a slighly greased pastry sheet in a crown shape.
• Do not forget to insert a figurine (fève)!
• Cover and leave to prove 1 hour at room temperature.
• Glaze the surface of the crown using eggwash.
• Using scissors, mark the dough at regular spaces.
• Bake in hot oven at 210°C and leave to cook for 40 minutes.
• When finished, remove the crown from the oven and leave to cool on a wire rack.
• Spread a thin coat of blond apricot coating and decorate with diced candied fruits and grain sugar.