Description
Discover the delightful taste of Provence with our authentic Brioche des Rois recipe, a festive King’s Cake made from buttery brioche dough.
Ingredients
Scale
For the Brioche Dough:
- 300 g all purpose flour
- 1 tbsp dehydrated instant yeast
- 2 eggs
- 5 g salt
- 60 g sugar I prefer to put less sugar as I garnish the brioche with pearl sugar and candied cherries
- 15 ml orange blossom water
- 35 ml warm water
- 100 g butter
To Fill the Brioche:
- Candied fruits to taste
- Raisins
For the Glaze:
- 1 egg yolk
- Milk
- Vanilla sugar
For Decoration:
- Orange or apricot jam
- Pearl sugar also called nib sugar or hail sugar
- Candied fruits
- Candied cherries
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add the water and orange blossom water.
- Break the eggs one at a time, incorporating them into the mixture.
- Begin kneading the dough. Gradually add the butter in small pieces, ensuring each piece is fully absorbed before adding the next. Continue kneading until the dough becomes smooth and elastic.
- First Rise: Place the dough back into the bowl and cover it with a clean cloth. Let it rest at room temperature (23–25°C) overnight.
- The next day, roll out the dough on a floured surface. Fold it, then fill it with candied fruits or raisins. Shape the dough into a long roll, form it into a crown, and place it in a buttered and floured mould.
- Second Rise: Allow the dough to rise again for approximately 6 hours, depending on the room temperature.
- Preheat your oven to 180°C. Brush the brioche with a mixture of egg yolk, milk, and vanilla for a golden glaze. Bake for 25–30 minutes, adjusting for your oven (20 minutes worked for me).
- Once cooled, brush the brioche with jam and sprinkle with pearl sugar. Decorate the top with candied cherries and other candied fruits.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: baking, brioche
- Cuisine: french cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 210 kcal