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Ingredients

Makes six 3 1/2-inch and four 4 1/2-inch loaves

• FOR THE NATURAL LEVAIN
• 100 grams (1 medium, 3.6-ounce) Granny Smith apple, with skin, cut into pieces
• 140 grams (scant 3/4 cup) warm water (100 degrees to 110 degrees)
• 750 grams (1.7 pounds) high-gluten flour, plus more for kneading
• FOR THE SPONGE
• 114 grams (1/2 cup plus 1 tablespoon, or 4 ounces) sugar
• 170 grams (12 tablespoons, or 6 ounces) unsalted butter, cut into pieces, cold
• 100 grams (about 6) large egg yolks, cold
• 400 (3 1/4 cups) grams; 14.3 ounces high-gluten flour
• 114 grams (4 ounces) natural levain (Steps 1 through 3)
• FOR THE DOUGH
• 250 grams (18 tablespoons, or 9 ounces) unsalted butter
• 40 grams (5 teaspoons, or 1.5 ounces) honey
• 20 milliliters (4 teaspoons) pure vanilla extract
• 20 milliliters (4 teaspoons) pure lemon oil
• 20 milliliters (4 teaspoons) pure orange oil
• 140 grams (1/2 cup plus 1 1/2 teaspoons, or 5 ounces) high-gluten flour
• 100 grams (about 6) large egg yolks , cold
• 220 grams (1 1/2 cups, or 8 ounces) golden raisins
• 220 grams (1 1/2 cups, or 8 ounces) candied orange peel, cut into 1/4-inch dice
• Grapeseed oil, for work surface
• 114 grams (1/2 cup plus 1 tablespoon, or 4 ounces) sugar
• 8 grams (1 teaspoon) salt
• FOR THE TOPPING
• 15 grams (2 teaspoons, or 1/2 ounce) grapeseed oil
• 15 grams (4 teaspoons, or 1/2 ounce) all-purpose flour
• 200 grams (1 3/4 cups, or 7 ounces) confectioners' sugar
• 100 grams (3/4 cup, or 1.6 ounces) whole almonds, plus more for decorating
• 90 grams (3 ounces) large egg whites
• Pearl sugar, for decorating

Description

This Particular Brioche Recipe Is Very Challenging. Before You Undertake This Project, Be Aware That The Entire Process Requires At Least Three Days Of Work. Baking Brioche De La Riviera Is A Precise Science, And To Ensure Its Success, You Must Work With

Martha Stewart