Dissolve the yeast in the lukewarm milk in a glass or small glass bowl.
Reserve 1 tablespoon of butter to grease the mould.
Sift the flour then make a "well" for the liquid ingredients.
Pour in the dissolved yeast, eggs, powdered sugar and orange blossom water.
Mix the ingredients and knead the dough.
Add the butter, cut into small pieces, and continue kneading the dough.
Butter the crown-shaped mould.
Place the dough in the mould.
Put the bean (la fève) in the dough.
Cover the dough with a cloth.
Let the dough rise in a warm atmosphere without drafts. The dough should expand to fill the mould (depending on the temperature this could take several hours). Once the dough has risen the brioche is ready to bake.
Preheat the oven to thermostat 6 (180°C or 350°F).
Baking time is roughly 30 minutes, but could be less. You want the dough to be golden brown.
Remove the cake from the mould and allow to cool slightly.
Brush the crown with cane sugar syrup when it comes out of the oven.
Decorate the crown with candied fruits and granulated sugars.