Description
A traditional French brioche enjoyed during the Epiphany season, often filled with frangipane and topped with pearl sugar.
Ingredients
Scale
- 500g all-purpose flour
- 10g salt
- 50g sugar
- 10g instant yeast
- 5 eggs
- 250g unsalted butter, softened
- 100ml whole milk
- 1 tsp orange blossom water
- 100g frangipane
- 1 egg yolk for glaze
- Pearl sugar for decoration
Instructions
- Mix flour, salt, sugar, and yeast in a bowl.
- Add eggs, milk, and orange blossom water, then knead until smooth.
- Incorporate softened butter gradually until dough is elastic.
- Cover and let rise for 2 hours or until doubled in size.
- Roll dough into a circle, spread frangipane in the center, and fold edges over.
- Shape into a crown and let rise for another hour.
- Brush with egg yolk, sprinkle pearl sugar, and bake at 180°C for 25-30 minutes.
Notes
- Traditionally served with a hidden trinket inside.
- Best enjoyed fresh but can be stored for 1-2 days.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: brioche des rois, French dessert, Epiphany cake, frangipane brioche