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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Preparation 20 min
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Rest 3 h 00
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Baking 15 min
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Servings 6
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Level Débutant
Ingredients
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Note
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.
Tip
For a little extra indulgence, add chocolate chips to the dough.
Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 15 min
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Your comments
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.
Note
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.
Tip
For a little extra indulgence, add chocolate chips to the dough.
Ingredients
- Flour : 250 grams
- Unsalted butter : 100 grams
- Milk : 80 centiliters
- Caster sugar : 50 grams
- Fresh baker's yeast : 7 grams
- Eggs : 3
- Sugar pearls : 2 tablespoons
- Orange blossom aroma : 1 tablespoon
- Salt : 1 pinch
Preparation steps
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Warm the milk and dilute the yeast.
Remove the butter from the fridge to bring it to room temperature. -
Place the flour, sugar, 2 eggs and a pinch of salt in the mixer bowl.
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Start kneading and add the milk and orange blossom.
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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. -
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. -
When the hour has passed, brush the top of the wreath with the last beaten egg.
Sprinkle with sugar pearls. -
Bake for 15 minutes at 180 degrees.
- Temperature: 180°C
- Heat: rotary
- Baking time: 15 min