Mix together the ingredients for the pre-ferment and cover with plastic wrap and let sit in a warm place to rise for 1 hour.

After 1 hour, whisk together your flour, sugar, and salt, and then add the mixture to a mixer and add in all other ingredients for the brioche except for the chopped candied fruit. Mix on medium speed until roughly combined.

Using a small bowl or measuring cup filled with lukewarm water, gradually pour in water a little bit at a time with your mixer running, until the dough reaches a smooth, shiny, and elastic consistency. It should pull away from the sides of the bowl and not stick to your finger when touched.

Place the dough into a very lightly oiled bowl and cover with plastic wrap or a towel and let rise until doubled in size, 60-90 minutes depending on the temperature of your kitchen.

After doubled in size, punch down the dough and on a very lightly floured surface knead in the chopped candied fruit. Then shape into a boule (see video for shaping tutorial) and using the end of a wooden spoon, a rolling pin, or your elbow, make a hole in the center of the boule. Then stretch the dough until you have a generous sized hole in the center and your dough is in the shape of a crown.

Place the dough crown on a parchment lined baking sheet. If you want to maintain a large hole in the center, you can place an oiled metal baking ring or biscuit cutter in the center of the dough. Brush the dough with the egg wash, then cover with plastic wrap and let rise until about doubled in size, about an hour. Preheat your oven to 350F/180C when you notice the dough is almost finished rising.

When the dough is risen, remove the plastic wrap, and then brush one more time with the egg wash. Bake in the oven for 30 minutes, or until golden brown and has reached an internal temperature of 190F/88C.

Remove from the oven and place on a rack to cool completely.

Once completely cool, flip the brioche over and making a thin slit with a sharp knife, push your trinket, bean or almond into the bread to hide it.

Warm some of the apricot jam on the stove or in the microwave and put through a sieve to strain of any fruit chunks. Once strained, brushed the outside of the brioche with apricot jam using a pastry brush. Then taking small handfuls of the pearl sugar, make a border of sugar on the bottom half of the brioche. Then decorate the top with the extra candied fruit to make the bread look like a crown for a king.

Bon appetit! Hope you find the fève!