Brioche des Rois by @hervecuisine

35 min

8 servings

🌾

400 g

Flour

🍬

70 g

Sugar

🧈

70 g

Butter

🥚

2

Eggs

🥛

100 ml

Milk

🧂

1 pinch

Fleur de sel

🍞

10 g

Dry yeast

🌸

2 tbsp

Orange blossom water

🍎

200 g

Candied fruit

🍬

3 tbsp

Pearl sugar

🍓

3 tbsp

Apricot jam

🥚

1

Egg yolk

💧

2 tbsp

Water

1

Fève

  1. Put

    Put a little sugar with the baker's yeast, fresh or dehydrated.

  2. Mix

    Mix the lightly warmed milk in, then add the orange blossom water at this point.

  3. Add

    Also add the eggs, so everything liquid is on one side.

  4. Put

    In the bowl of the stand mixer, put the sugar with the flour, add a little fleur de sel, and the butter with the liquid ingredients to get a nice ball of dough.

  5. Knead

    Knead for 10 minutes.

  6. Rise

    Let it rise a first time for about 1 hour to 1 h 30 at room temperature, covered with a film in the switched-off oven.

  7. Shape

    When it has doubled in volume, knock it back and shape it directly into a crown, making the hole with the thumb and stretching with the hands.

  8. Rise

    Let it rise a second time for another 45 minutes.

  9. Brush

    Brush with the beaten egg yolk mixed with 2 tbsp of water, and sprinkle the pearl sugar on top.

  10. Bake

    Bake for 25 to 30 minutes at 180°C, until well puffed and golden.

  11. Add

    Add the candied fruit on top.

  12. Place

    Place the fève (lucky charm) inside the brioche.

Brioche des Rois by @hervecuisine

35 min

8 servings

🌾

400 g

Flour

🍬

70 g

Sugar

🧈

70 g

Butter

🥚

2

Eggs

🥛

100 ml

Milk

🧂

1 pinch

Fleur de sel

🍞

10 g

Dry yeast

🌸

2 tbsp

Orange blossom water

🍎

200 g

Candied fruit

🍬

3 tbsp

Pearl sugar

🍓

3 tbsp

Apricot jam

🥚

1

Egg yolk

💧

2 tbsp

Water

1

Fève

Preparation Steps

  1. Step 1/12

    Put a little sugar with the baker's yeast, fresh or dehydrated.

    🍬Sugar
    🍞Dry yeast

  2. Step 2/12

    Mix the lightly warmed milk in, then add the orange blossom water at this point.

    🥛Milk
    🌸Orange blossom water

  3. Step 3/12

    Also add the eggs, so everything liquid is on one side.

    🥚Eggs

  4. Step 4/12

    In the bowl of the stand mixer, put the sugar with the flour, add a little fleur de sel, and the butter with the liquid ingredients to get a nice ball of dough.

    🍬Sugar
    🌾Flour
    🧂Fleur de sel
    🧈Butter
    🥣Bowl

  5. Step 5/12

    Knead for 10 minutes.

  6. Step 6/12

    Let it rise a first time for about 1 hour to 1 h 30 at room temperature, covered with a film in the switched-off oven.

    Plastic film

  7. Step 7/12

    When it has doubled in volume, knock it back and shape it directly into a crown, making the hole with the thumb and stretching with the hands.

  8. Step 8/12

    Let it rise a second time for another 45 minutes.

  9. Step 9/12

    Brush with the beaten egg yolk mixed with 2 tbsp of water, and sprinkle the pearl sugar on top.

    🥚Egg yolk
    💧Water
    🍬Pearl sugar
    🖌️Brush

  10. Step 10/12

    Bake for 25 to 30 minutes at 180°C, until well puffed and golden.

  11. Step 11/12

    Add the candied fruit on top.

    🍎Candied fruit

  12. Step 12/12

    Place the fève (lucky charm) inside the brioche.

    Fève (lucky charm)

Composition

Ingredients

Types

Grains, Sweeteners, Dairy, Eggs, Spices, Baking, Flavoring, Fruits, Other

Ingredients

Flour, Sugar, Butter, Eggs, Milk, Fleur de sel, Dry yeast, Orange blossom water, Candied fruit, Pearl sugar, Apricot jam, Egg yolk, Water, Fève

Notes

Butter (room temperature), Milk (lightly warmed), Dry yeast (one packet of dry baker's yeast, or 20 g fresh yeast), Orange blossom water (alternative to orange or lemon zest, or rum), Apricot jam (optional), Egg yolk (beaten, for the egg wash), Fève (small trinket hidden inside the dough, traditional for Epiphany, lucky charm)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 48g, Fat: 10g, Fiber: 1.5g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 40mg, Iron: 1.2mg, Potassium: 110mg, Sodium: 110mg, Magnesium: 12mg

Vitamins

Vitamin A: 80mcg, Vitamin B1 (Thiamine): 0.15mg, Vitamin B2 (Riboflavin): 0.12mg, Vitamin B9 (Folate): 20mcg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

25 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Bowl, Plastic film, Brush

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Dessert

Occasions

Épiphanie

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Provence

Various

Aspect

Texture

Fluffy, Soft, Moist

Flavors

Sweet, Citrus-floral, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (wrapped in a clean cloth or airtight container,away from direct sunlight), fridge : up to 5 days (in an airtight container or wrapped in plastic film,best brought back to room temperature or lightly toasted before eating), freezer : up to 2 months (wrapped tightly in plastic film and placed in a freezer bag,thaw at room temperature and warm briefly in the oven before serving)