French Sugar Brioche

Also known as King’s Cake, the King’s Crown is a brioche cake eaten during Epiphany. Who will find the charm of our French Sugar Brioche?

Learn more about the tradition of King’s Cake with our in-depth article.

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Ingredients

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If you don’t have a food processor, you can knead the dough by hand. The dough is sticky, so the use of a pastry horn is recommended.

For a little extra indulgence, add chocolate chips to the dough.

Step 1
Warm the milk and dilute the yeast.
Remove the butter from the fridge to bring it to room temperature.
Step 2
Place the flour, sugar, 2 eggs and a pinch of salt in the mixer bowl.
Step 3
Start kneading and add the milk and orange blossom.
Step 4
At medium speed, add the chopped butter. Knead for about ten minutes, until the butter is fully incorporated.
Gather the dough in the center of the bowl and cover with a slightly damp cloth.
Leave to rise for 2 hours at room temperature.
Step 5
After the two-hour rising time, knead the dough briefly to release the gas trapped in the dough.
Lightly butter the crown-shaped mould and place the dough in it.
Place the bean.
Leave to rise for a further 1 hour.
Step 6
When the hour has passed, brush the top of the wreath with the last beaten egg.
Sprinkle with sugar pearls.
Step 7
Bake for 15 minutes at 180 degrees.
Baking information
- Temperature 180°C
- Heat rotary
- Baking time 15 min