- In a bowl, combine the citrus peel, raisins and rum. Let soak for 15 minutes.
- In another bowl, combine the milk and yeast. Let sit for 5 minutes to rehydrate and dissolve the yeast. Add the eggs, oil, vanilla and orange blossom water. Mix well.
- Using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, sugar and salt. Add the milk mixture and mix just until the dough comes together.
- Gradually add the butter and knead for 5 minutes with the dough hook or on a floured work surface. The dough will be soft and slightly sticky. Add the fruit mixture and knead to combine.
- Cover the bowl with plastic wrap. Let rise at room temperature for 8 hours or overnight.
- Place the melted butter in one bowl and the sugar in a second bowl.
- Cut out twelve 6-inch (15 cm) parchment paper squares.
- On a work surface, cut the dough into 12 pieces. With your hands, roll each piece into a ball. Dip the balls in the melted butter and then generously coat in the sugar.
- Place each ball on a square of parchment paper and transfer to a muffin tin. Gently press the ball down to reach the bottom of the tin.
- Let rise in a warm, humid spot for 45 minutes or until doubled in volume. Sprinkle with a little more sugar before baking.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Place the muffin tin on a baking sheet. Bake for 25 to 27 minutes or until the brioche are golden and cooked through. Let cool on a wire rack.
There’s nothing like homemade candied citrus peel. They are tender, fragrant and easy to prepare. They also keep well when stored in their cooking syrup. They make all the difference in this recipe. If you are short on time, you can use 2 oz (60 g) store-bought candied citrus peel or replace them entirely with diced dried fruits such as cranberries, cherries or apricots.