King’s Cake brioche from Provence-brioche des rois recipe
Discover the delightful taste of Provence with our authentic Brioche des Rois recipe, a festive King’s Cake made from buttery brioche dough.
Traditionally enjoyed during Epiphany, this golden, crown-shaped treat is studded with candied fruits and a hidden fève.
Perfect for celebrations, it blends French elegance with irresistible flavor.
King’s Cake, brioche des rois recipe
Brioche des Rois, the delightful King’s Cake from Provence, holds a special place in our home.
This traditional French recipe is a festive must-have, especially around Epiphany, and it never fails to bring joy to our table.
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.
The process of making this King’s Cake is as rewarding as eating it. From kneading the rich brioche dough to hiding the tiny fève (a small charm or bean) inside, it’s an experience we cherish every year.
The thrill of discovering the fève brings extra excitement to our family gatherings—my kids love competing to see who will be crowned king or queen!
What makes this recipe truly special is the combination of buttery dough and the bright, citrusy flavors of the candied fruits.
It’s a perfect balance of indulgence and freshness, typical of Provençal cuisine.
Whether you’re 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!
Ingredients for Brioche des Rois recipe
– 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, 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.
- Pearl sugar, 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.
- Candied fruits
- Candied cherries
Step-by-step to Make french king’s cake with candied Fruits
This brioche can be prepared using a bread machine for kneading and the first rise, a stand mixer, or even a Thermomix.
- Prepare the Dough: 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. - Knead: 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.
- Shape the Brioche: 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.
- Second Rise: Allow the dough to rise again for approximately 6 hours, depending on the room temperature.
- Bake: 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).
- Finish and Decorate: Once cooled, brush the brioche with jam and sprinkle with pearl sugar. Decorate the top with candied cherries and other candied fruits.
Tips for Perfect Brioche des Rois
– Use Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature to help the dough mix evenly and achieve a soft, airy texture.
– Don’t Rush the Rising Process: Allow the dough to rise slowly, preferably overnight, in a slightly warm (23–25°C) environment. This develops the flavor and ensures a light, fluffy brioche.
– Knead Thoroughly: 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.
– Gradual Butter Incorporation: 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.
– Shape the Crown Carefully: 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.
– Customize the Filling: Use a mix of candied fruits, raisins, or even chocolate chips to suit your taste. For a festive touch, hide a fève (a small charm or bean) inside.
– Adjust Baking Time: Monitor the brioche as it bakes, as oven temperatures can vary. Cover it loosely with foil if it browns too quickly.
– Serve Fresh: Brioche des Rois is best enjoyed fresh, slightly warm, or at room temperature. Store leftovers in an airtight container to maintain softness.
Other desserts to try
- Chocolate Sponge Cake Recipe : Genoise
- Banoffee pie recipe
- Black Forest Cake
- Speculoos biscoff tiramisu
Brioche des rois recipe, French King’s cake
Ingredients
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 mold.
- 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.
