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Combine all dough ingredients (except the butter) & knead in a stand mixer on medium speed for about 10 minutes.
Add the butter & continue kneading until the dough detaches cleanly from the bowl & passes the windowpane test.
Cover & let rise in a warm place for about 1 hour.
Once risen, roll the dough into a 9-inch (22 cm) circle, at least 1 cm thick.
Cover & let rest for 45 minutes.
Mix all topping ingredients together until clumps form.
When the dough is ready, brush with egg wash, sprinkle the craquelin topping over, & bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown.
Let cool, then cut in half.
Combine 75 grams of orange blossom water, 25 grams of sugar, & pinch of salt in a pan and bring to simmer just to dissolve sugar.
Then brush on brioche.