Brioche Ring with Candied Fruit
Dissolve the yeast and sugar in the warm milk.
Melt butter and let cool slightly.
Place flour, eggs, salt, yeast mixture and melted butter in a bowl and knead with the dough hook of a stand mixer. Cover and rest in a warm place for 1 hour.
Transfer the dough onto a floured work surface, knead well and form into a long roll. Shape the roll into a ring and place on a baking sheet lined with parchment paper. Brush with the beaten egg yolks and sprinkle with the candied fruit. Let rest for 15 minutes. Bake in an oven preheated to 220°C (approximately 400°F) for 15-20 minutes. Remove from the oven and cool on a wire rack.