Brioche King’s Crown

Ingredients

• 500 g Wheat flour (type 45) (Sift before use)
• 60 g Granulated sugar
• 10 g Fine salt
• 10 ml Orange blossom water (Flavors the dough)
• 30 ml White rum (Adds softness)
• 10 g Fresh baker's yeast (Dissolve in warm water)
• 1 pcs Zest of half an organic lemon (Finely grated)
• 4 pcs Eggs (At room temperature)
• 200 g Unsalted butter (soft) (Cut into large cubes, at room temperature)
• 150 g Candied fruit (orange, lemon, cherry) (Finely chopped)
• 30 g Pearl sugar (or granulated sugar) (For decoration)
• 1 pcs Egg yolk (For glazing)
• 30 ml Liquid cream (Mixed with egg yolk for glazing)
• 30 ml Neutral glaze (or apricot jam) (For the final glaze)
• 1 pcs Porcelain fève (To place in the crown before baking)

Instructions

1. Mixing dry and liquid ingredients

   In the robot bowl, pour the flour, sugar, salt, orange blossom water and rum. In a small bowl, dissolve the yeast in 30 ml warm water (≈35 °C) then add it to the bowl.

   Time: PT5M

2. Incorporating lemon and eggs

   Add the lemon zest, then the eggs one by one while mixing on low speed. Then switch to medium speed with the hook to form a homogeneous dough.

   Time: PT5M

3. Initial kneading

   Knead the dough for 15 minutes on medium speed until it detaches from the bowl walls.

   Time: PT15M

4. Incorporating the butter

   Add the soft butter cut into large cubes gradually while continuing to knead until fully incorporated.

   Time: PT5M

5. First rise

   Transfer the dough to a mixing bowl, cover with a clean cloth and let rise for 2 hours at room temperature.

   Time: PT2H

6. Cold rest (overnight)

   After the first rise, gently flatten the dough with the fist to release gas, then place it in the refrigerator for a night (about 8 hours).

   Time: PT8H

7. Shaping – adding candied fruit

   On a floured work surface, flatten the dough, spread the finely chopped candied fruit in the centre, fold the dough to enclose the fruit, then form a ball.

   Time: PT15M

8. Ball rest

   Let the ball rest for 10 minutes at room temperature.

   Time: PT10M

9. Forming the crown

   Make a hole in the centre with the thumb, gently enlarge the hole with the fingers until you obtain a ring of 6 cm diameter, then place the crown on the baking sheet.

   Time: PT15M

10. Second rise

    Cover the crown with a clean cloth and let rise for 2 hours at room temperature.

    Time: PT2H

11. Glazing

    Mix the egg yolk with the liquid cream. Brush the crown evenly with a brush.

    Time: PT5M

12. Baking

    Bake the crown in a preheated oven at 200 °C and bake for 35 minutes until well browned.

    Time: PT35M

    Temperature: 200°C

13. Finishing and decoration

    After baking, remove the circles, glaze the surface with neutral glaze (or apricot jam), sprinkle pearl sugar and arrange half‑rings of candied orange on top.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g