King's Crown with Fresh Cream

Ingredients

• 550 g All-purpose flour (Sift before use)
• 100 g Granulated sugar (Divided: 1 tbsp for activating the yeast, the rest in the dough)
• 100 ml Milk (Warm (≈35 °C))
• 200 g Thick fresh cream (At room temperature)
• 2 units Eggs (At room temperature)
• 3 tablespoons Orange blossom water (Liquid)
• 10 g Instant baker's yeast (Equivalent to 1 heaping tablespoon)
• 1 pinch Salt (Table salt)
• 1 orange Zest of one orange (Finely grated)
• To sprinkle Pearl sugar (For decoration)
• A few Candied cherries (Pitted, for decoration)
• 1 unit Bean (To place inside the brioche)

Instructions

1. Activate the yeast

   Heat the milk until warm (≈35 °C). Add the instant yeast, one tablespoon of sugar and stir until fully dissolved.

   Time: PT5M

2. Mix the dry ingredients

   In the robot bowl, pour the flour, the remaining sugar, the orange zest and the pinch of salt. Mix quickly with the spatula.

   Time: PT2M

3. Incorporate the liquids

   Add the milk‑yeast mixture, the fresh cream, the orange blossom water and the two eggs. Mix at medium speed.

   Time: PT3M

4. Knead the dough

   Run the robot with the hook for 5 minutes at medium speed until you obtain a sticky and slightly aerated dough.

   Time: PT5M

5. First rise

   Cover the bowl with plastic film and place near a heat source (radiator or oven on warm setting) until the dough doubles in volume, about 1 hour.

   Time: PT1H

6. Degas and shape the crown

   Gently press to degas the dough, lightly flour your hands and work surface, form a ball, poke a hole in the centre and stretch the dough into a ring about 18 cm in diameter.

   Time: PT10M

7. Second rise

   Place the crown on a baking sheet lined with parchment paper, put the bean where you wish, cover again and let rise 1 hour until it puffs up again.

   Time: PT1H

8. Prepare the glaze

   Beat an egg with a tablespoon of milk. Brush the crown evenly with this mixture.

   Time: PT2M

9. Decorate

   Sprinkle the pearl sugar, arrange the candied cherries and, if desired, a few candied orange peels on top.

   Time: PT5M

10. Bake

    Bake the crown in a pre‑heated oven at 150 °C for 40 minutes until it is nicely golden and airy inside.

    Time: PT40M

    Temperature: 150°C

Nutrition Facts

Calories

312

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Type 45 wheat flour
• Instead of Granulated sugar: White sugar
• Instead of Milk: Semi-skimmed milk
• Instead of Thick fresh cream: 30% thick cream
• Instead of Eggs: Chicken eggs
• Instead of Orange blossom water: Orange blossom extract
• Instead of Instant baker's yeast: Fresh yeast (20 g)
• Instead of Salt: Sea salt
• Instead of Zest of one orange: Lemon zest
• Instead of Pearl sugar: Granulated sugar
• Instead of Candied cherries: Candied fruit
• Instead of Bean: Almond

Equipment Needed

• Stand mixer with hook
• Kitchen scale
• Mixing bowl
• Plastic wrap
• Baking sheet
• Parchment paper
• Kitchen brush
• Oven
• Cooling rack (optional)
• Knife or dough cutter (optional)

Critical Steps — Do Not Skip

• Activating the yeast in warm milk
• First rise until the dough doubles in volume
• Proper shaping of the crown (thickness and diameter)
• Second rise to achieve lightness
• Baking at 150 °C for 40 minutes

Chef Tips from the Video

• Grate the orange zest just before incorporating it for a fresh aroma.
• Use high‑quality orange blossom water for an authentic fragrance.
• Place the bean near the edge so it is easier to spot during serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: Consume the same day or within 4 hours if kept at room temperature.

Make-Ahead Tips

• Prepare the dough the day before, let it rise once, then refrigerate overnight; let it rise a second time before baking.
• The crowns can be frozen after baking; gently reheat in the oven before serving.