Kings cake with candied citrus fruits, olive oil, and orange blossom

·         For the poolish:

50 g T 45 flour
3.5 g dry baker's yeast
50 ml of spring water

250 g T 45 flour
50 g sugar
40 g butter at room temperature
1 large untreated lemon
1/2 untreated orange
1 egg (55 g) at room temperature
2 tbsp (30 ml) orange blossom water
30 ml of olive oil
70 g orange peel and/or candied lemons

Optional: milk or egg for brushing
For decoration: 1 large c s apricot jam, 2 tbsp pearl sugar, some orange peel and/or candied lemons and 1 candied clementine
I have not brushed mine, I find it as pretty without.
Important! If your yeast needs to be rehydrated before use, proceed as indicated by the manufacturer.
1 hour before taking the butter and egg out of the fridge and make the poolish.
Mix 50 g of flour, 50 ml of water, and yeast. Cover tightly and let stand for 45 minutes at 1 hour at room temperature. It has to triple in volume and make lots of bubbles.

Remove the zest from the lemon and orange with a thin grater.

Put 250 g of flour, sugar, and butter in a container. Crush with your fingertips to obtain a sandy mixture.
Make a well, add poolish, lemon zest, egg, olive oil, and orange blossom water. Mix and knead for about 10 minutes, until the dough becomes smooth and elastic.
Form a ball. Put it in a container. Cover and let stand for 1 hour to 1 hour and a third at room temperature. The dough should double in size.
Cut the candied bark into very small pieces.
Add them to the dough. Form a ball. Leave to rest for 10 minutes. At this point, you can either continue or put the dough in the fridge one night and resume the next day, letting the dough sit for 30 minutes at room temperature before continuing.
Make a hole in the center of the ball and gently widen it to obtain a crown about 22 cm in diameter. Hide the subject and the bean.
Cover and let stand for 1 hour.
About 15 minutes before the end of the lift, preheat the oven to 180oC, with a small container filled with water, to moisten the oven.
Bake for 30 to 35 minutes. If she gilds too fast, she covers it with this paper.
Allow cooling completely on a wire rack.
Heat the jam in a small saucepan. Brush the bun with a brush. Sprinkle with pearl sugar and garnish with candied citrus pieces or wedges.

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