Brioche King's Crown

Ingredients

• 500 g Wheat flour (type 45) (Sift before use)
• 10 g Fresh yeast (or 7 g of dry yeast)
• 10 g Salt (Fine)
• 60 ml Warm water (Temperature about 35 °C)
• 30 ml Orange blossom water (Can be replaced by 20 ml of rum)
• 2 pcs Eggs (At room temperature)
• 60 g Granulated sugar
• 100 g Unsalted butter (Softened, not melted)
• 100 ml Whole milk (Warm)
• 1 pcs Egg for glazing (Beaten with a pinch of salt or a little milk)
• 50 g Pearl sugar (Large grains)
• 30 g Candied ginger (Cut into small dice, can be replaced by candied fruit)

Instructions

1. Prepare the dough

   In the bowl, mix the flour, salt and crumbled yeast. Add the warm water, orange blossom water, eggs, sugar and milk. Knead by hand or with a mixer for 10 minutes until you obtain a smooth and supple ball.

   Time: PT10M

2. First rise

   Shape a ball, place it in the bowl, cover with plastic wrap and let rise for 45 minutes at room temperature (or 1 h30 in an oven at 30 °C with steam).

   Time: PT45M

   Temperature: 25°C

3. Degas and add candied fruit

   Gently press with fingers to expel the air. Incorporate the candied ginger (or candied fruit) by spreading it evenly.

   Time: PT5M

4. Shape the crown

   Shape a ball, make a hole in the center with your thumb, enlarge the hole with both hands, place the dough on a baking sheet lined with parchment paper and gently stretch to obtain a domed crown.

   Time: PT10M

5. Second rise

   Cover again with plastic wrap and let rise for 45 minutes, or until the crown touches the film.

   Time: PT45M

   Temperature: 25°C

6. Glazing and decoration

   Brush the crown with the beaten egg (diluted with a pinch of salt or milk). Sprinkle the pearl sugar over the entire surface.

   Time: PT5M

7. Baking

   Bake the crown at 180 °C for 20 minutes until it is nicely browned and risen.

   Time: PT20M

   Temperature: 180°C

8. Finishing and resting

   Remove from the oven, let cool for 10 minutes, then place the candied ginger dice on top before serving.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Fresh yeast: Active dry yeast
• Instead of Orange blossom water: Rum
• Instead of Unsalted butter: Vegetable margarine
• Instead of Whole milk: Plant milk
• Instead of Pearl sugar: Granulated sugar
• Instead of Candied ginger: Candied fruit

Equipment Needed

• Large bowl or mixing bowl
• Work surface or dough mixer
• Plastic wrap
• Baking sheet
• Parchment paper
• Cooking brush
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Knead the dough until it becomes supple and non‑sticky.
• Observe the rise times to achieve an airy texture.
• Brush well before adding pearl sugar so it adheres.

Chef Tips from the Video

• Replace orange blossom water with rum for a more festive version.
• Lightly sprinkle fleur de sel before baking for a sweet‑salty contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: At room temperature, maximum 1 day to avoid drying out.

Make-Ahead Tips

• Prepare the dough the day before, let it rise once, then refrigerate before the second rise.
• After baking, the brioche freezes very well; warm slightly before serving.