Bordeaux Brioche **

Cake

• 1 quantity (1¼ lb./600 g) brioche dough, made 1 day ahead
• 3½

1. On a lightly floured surface, flatten the dough slightly into a square, using your hand.
2. Sprinkle the candied fruit over the dough, pressing down lightly so the fruit sticks. If making for Epiphany, add a fava bean or trinket (see Chef’s Notes).
3. Bring the edges of the dough into the center to enclose the fruit,