In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add the water and orange blossom water.

Break the eggs one at a time, incorporating them into the mixture.

Begin kneading the dough. Gradually add the butter in small pieces, ensuring each piece is fully absorbed before adding the next. Continue kneading until the dough becomes smooth and elastic.

First Rise: Place the dough back into the bowl and cover it with a clean cloth. Let it rest at room temperature (23–25°C) overnight.

The next day, roll out the dough on a floured surface. Fold it, then fill it with candied fruits or raisins. Shape the dough into a long roll, form it into a crown, and place it in a buttered and floured mold.

Second Rise: Allow the dough to rise again for approximately 6 hours, depending on the room temperature.

Preheat your oven to 180°C. Brush the brioche with a mixture of egg yolk, milk, and vanilla for a golden glaze. Bake for 25–30 minutes, adjusting for your oven (20 minutes worked for me).

Once cooled, brush the brioche with jam and sprinkle with pearl sugar. Decorate the top with candied cherries and other candied fruits.