This isn’t really cheating, not just an alternative name, this is more of a deluxe version of Brioche Provençale for a special occasion.
Follow the formula for Brioche Provençale but soak the fruit in a good splash of brandy and a little orange juice plus orange zest. Maybe prove and bake in a Panibois baking box. When cold dust with icing sugar, add a kitsch sprig of plastic holly and wrap in cling film.
Christmas bake: Top Christopsomo; Middle Brioche de Nöel; Bottom Torth Nadolig.
Click here for Brioche Provençale
The PArtisan Baker 