GALETTE DES ROIS PROVENÇAL
1 recipe Nick's Quick Brioche
8 ounces mixed dried fruit: cherres, cranberries, blueberries, raisins, apricots
1 large egg yolk mixed with 2 teaspoons cream
Submerge the fruits in hot water while making the brioche. Drain, dry them and chop into 1/4 inch dices. Stir together the egg yolk and cream.
Roll the brioche into a rectangle 1/4" thick on a sheet of parchment paper. Lightly glaze the surface with egg yolk solution. Sprinkle on the cut-up fruit pieces and the fève. Roll up the rectangle along its long side and attach the ends to form a wreath shape. Cover the dough with plastic and place in a warm spot to rise for 30 - 45 minutes, or until puffed.
Preheat the oven to 350 degrees.
Glaze the wreath evenly with the remaining egg yolk mixture. Bake for 30 minutes, or until the bread registers an internal temperature of 200 degrees. Cool on a rack before serving.