{"id":125750,"date":"2025-09-20T00:43:57","date_gmt":"2025-09-19T23:43:57","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=125750"},"modified":"2025-09-29T14:49:11","modified_gmt":"2025-09-29T13:49:11","slug":"kings-cake-brioche-from-provence-brioche-des-rois-recipe","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-kings-cake-brioche-from-provence-brioche-des-rois-recipe.html","title":{"rendered":"King’s Cake brioche from Provence-brioche des rois recipe"},"content":{"rendered":"

Discover the delightful taste of Provence with our authentic Brioche des Rois recipe, a festive King\u2019s Cake made from buttery brioche dough.<\/p>\n

Traditionally enjoyed during Epiphany, this golden, crown-shaped treat is studded with candied fruits and a hidden f\u00e8ve.<\/p>\n

Perfect for celebrations, it blends French elegance with irresistible flavor.<\/p>\n

\"Close-up
French King\u2019s Brioche (Couronne des Rois)<\/figcaption><\/figure>\n

King’s Cake, brioche des rois recipe<\/h2>\n

Brioche des Rois, the delightful King\u2019s Cake from Provence, holds a special place in our home.<\/p>\n

This traditional French recipe is a festive must-have, especially around Epiphany, and it never fails to bring joy to our table.<\/p>\n

My kids adore its soft, buttery texture, and the crown-like shape, adorned with candied fruits and sugar pearls, makes it a feast for both the eyes and the taste buds.<\/p>\n

The process of making this King\u2019s Cake is as rewarding as eating it. From kneading the rich brioche dough to hiding the tiny f\u00e8ve<\/em> (a small charm or bean) inside, it\u2019s an experience we cherish every year.<\/p>\n

The thrill of discovering the f\u00e8ve brings extra excitement to our family gatherings, my kids love competing to see who will be crowned king or queen!<\/p>\n

What makes this recipe truly special is the combination of buttery dough and the bright, citrusy flavors of the candied fruits.<\/p>\n

It\u2019s a perfect balance of indulgence and freshness, typical of Proven\u00e7al cuisine.<\/p>\n

Whether you\u2019re celebrating a traditional French holiday or just craving something extraordinary, this Brioche des Rois recipe is a delightful treat. Trust me, once you try it, your family will be asking for it every year!<\/p>\n

\"Homemade
Homemade French King\u2019s Brioche<\/figcaption><\/figure>\n

Ingredients for Brioche des Rois recipe<\/h2>\n

– For the Brioche Dough<\/strong>:<\/p>\n

    \n
  • 300 g all purpose flour<\/li>\n
  • 1 tbsp dehydrated instant yeast<\/li>\n
  • 2 eggs<\/li>\n
  • 5 g salt<\/li>\n
  • 60 g sugar (I prefer to put less sugar as I garnish the brioche with pearl sugar and candied cherries)<\/li>\n
  • 15 ml orange blossom water<\/li>\n
  • 35 ml warm water<\/li>\n
  • 100 g butter<\/li>\n<\/ul>\n

    – To Fill the Brioche<\/strong>:<\/p>\n

      \n
    • Candied fruits (to taste)<\/li>\n
    • Raisins<\/li>\n<\/ul>\n

      – For the Glaze<\/strong>:<\/p>\n

        \n
      • 1 egg yolk<\/li>\n
      • Milk<\/li>\n
      • Vanilla sugar<\/li>\n<\/ul>\n

        – For Decoration<\/strong>:<\/p>\n

          \n
        • Orange or apricot jam<\/strong>, brush the brioche after baking to give it a glossy finish and enhance its citrus flavor. This step also helps the candied fruits adhere more securely to the brioche.<\/li>\n
        • Pearl sugar<\/strong>, also called nib sugar or hail sugar, is a popular topping in French baking. Made of small, round sugar granules, it retains its shape and doesn’t melt during baking. This unique sugar adds a delightful sweet crunch, making it a perfect finishing touch for brioche and other pastries.<\/li>\n
        • Candied fruits<\/strong><\/li>\n
        • Candied cherries<\/strong><\/li>\n<\/ul>\n
          \"Golden
          Golden King\u2019s Brioche<\/figcaption><\/figure>\n

          Step-by-step to Make french king’s cake with candied Fruits<\/h2>\n

          This brioche can be prepared using a bread machine for kneading and the first rise, a stand mixer, or even a Thermomix.<\/p>\n

            \n
          1. Prepare the Dough:<\/strong> In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add the water and orange blossom water.
            \nBreak the eggs one at a time, incorporating them into the mixture.<\/li>\n
          2. Knead:<\/strong> 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.<\/li>\n
          3. First Rise:<\/strong> Place the dough back into the bowl and cover it with a clean cloth. Let it rest at room temperature (23\u201325\u00b0C) overnight.<\/li>\n
          4. Shape the Brioche:<\/strong> 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 mold.<\/li>\n
          5. Second Rise:<\/strong> Allow the dough to rise again for approximately 6 hours, depending on the room temperature.<\/li>\n
          6. Bake:<\/strong> Preheat your oven to 180\u00b0C. Brush the brioche with a mixture of egg yolk, milk, and vanilla for a golden glaze. Bake for 25\u201330 minutes, adjusting for your oven (20 minutes worked for me).<\/li>\n
          7. Finish and Decorate:<\/strong> Once cooled, brush the brioche with jam and sprinkle with pearl sugar. Decorate the top with candied cherries and other candied fruits.<\/li>\n<\/ol>\n

            \"Preparation<\/p>\n

            Tips for Perfect Brioche des Rois<\/h3>\n

            – Use Room Temperature Ingredients:<\/strong> Ensure all ingredients, especially butter and eggs, are at room temperature to help the dough mix evenly and achieve a soft, airy texture.<\/p>\n

            – Don\u2019t Rush the Rising Process:<\/strong> Allow the dough to rise slowly, preferably overnight, in a slightly warm (23\u201325\u00b0C) environment. This develops the flavor and ensures a light, fluffy brioche.<\/p>\n

            – Knead Thoroughly:<\/strong> Knead the dough until it becomes smooth, elastic, and slightly sticky. Proper kneading is essential for the brioche to rise well and maintain its structure.<\/p>\n

            – Gradual Butter Incorporation:<\/strong> Add the butter in small pieces during kneading, waiting until each piece is fully absorbed before adding the next. This prevents the dough from becoming greasy or splitting.<\/p>\n

            – Shape the Crown Carefully:<\/strong> When forming the crown, make sure the dough is evenly shaped to ensure uniform baking. Seal the ends tightly to prevent the crown from opening during baking.<\/p>\n

            – Customize the Filling:<\/strong> Use a mix of candied fruits, raisins, or even chocolate chips to suit your taste. For a festive touch, hide a f\u00e8ve (a small charm or bean) inside.<\/p>\n

            – Adjust Baking Time:<\/strong> Monitor the brioche as it bakes, as oven temperatures can vary. Cover it loosely with foil if it browns too quickly.<\/p>\n

            – Serve Fresh:<\/strong> Brioche des Rois is best enjoyed fresh, slightly warm, or at room temperature. Store leftovers in an airtight container to maintain softness.<\/p>\n

            \"Traditional
            Traditional French King\u2019s Brioche<\/figcaption><\/figure>\n

            How to Properly Store a King\u2019s Brioche (Brioche des Rois)<\/h2>\n

            To keep your King\u2019s Brioche soft and delicious for as long as possible, here are some simple tips:<\/p>\n

            – At Room Temperature<\/strong><\/p>\n

              \n
            • Wrap the brioche in a clean tea towel or aluminum foil to prevent it from drying out.<\/li>\n
            • Store it in an airtight container or under a cake dome.<\/li>\n
            • Enjoy it within 2 days<\/strong> of baking for the best texture.<\/li>\n<\/ul>\n

              – In the Refrigerator (not recommended)<\/strong><\/p>\n

                \n
              • The cold tends to dry out the brioche. Use this method only if it contains delicate fillings like cream or fresh fruit.<\/li>\n<\/ul>\n

                – Freezing (best for longer storage)<\/strong><\/p>\n

                  \n
                • Slice the brioche before freezing for easier use.<\/li>\n
                • Wrap each slice in plastic wrap or place it in a freezer bag.<\/li>\n
                • Keeps well for up to 1 month<\/strong>.<\/li>\n
                • To enjoy, warm briefly in the oven or toaster to bring back its soft texture.<\/li>\n<\/ul>\n

                  King’s Cake brioche on video<\/h2>\n