Homemade brioche des rois recipe – CREDIT: Wikimedia Commons
The brioche des rois, fragrant and decorated with candied fruits, is a Provençal and tasty alternative to the frangipane galette. Here is an easy and detailed recipe to make this delicious crown to share.
Necessary Ingredients
- 400 g flour
- 70 g sugar
- 70 g butter (at room temperature)
- 2 eggs
- 100 ml of milk
- 1 pinch flower of salt
- 1 sachet dry baker's yeast (10 g) or 20 g fresh yeast
- 1 tbsp. coffee orange or lemon zest or
2 tbsp. tbsp orange blossom water or rum - 200 g candied fruit
- 3 tbsp. tbsp grain sugar
- Optional : 3 tbsp. tbsp apricot jam
Recipe steps
- Preparation of the dough:
Dissolve the yeast in the slightly lukewarm milk. In a bowl or food processor, mix the flour and sugar. Add the milk-yeast mixture, the beaten eggs, and the zest or orange blossom. Mix for 2 minutes. - Incorporating the butter:
Add the pinch of salt and the soft butter cut into pieces. Knead for 10 minutes. The dough should be smooth and no longer stick to your fingers. - First lift:
Form the dough into a ball and place it in a clean bowl. Cover with cling film and leave to rise until tripled in volume, ideally in a warm place (around 40°C). - Crown formation:
Punch down the dough (remove the air), form a ball and punch a hole in the center. Widen this hole to form a crown with a hole of at least 10 cm. Slip a bean into the dough. - Second lift:
Place the crown on a baking tray lined with baking paper, cover and leave to rise for 45 minutes to 1 hour. Meanwhile, preheat the oven to 180°C. - Gilding and cooking:
Beat an egg with a pinch of salt and brush the brioche. Bake for 20 to 25 minutes until nicely browned. - Decoration:
Remove from the oven, cover the brioche with heated apricot jam to make it liquid. Decorate with candied fruits and grain sugar.
Tasting
Leave to cool slightly before enjoying this soft and fragrant brioche, ideal for celebrating Epiphany.
