![Brioche des rois](https://www.lesdelices31.fr/wp-content/uploads/2024/01/20240105_133611.webp)
Brioche of kings
A soft brioche, traditionally served at Epiphany, which shares the limelight with its cousin the frangipane or Parisian galette.
Equipment used
– Baking tray
– Baking paper
– 1 brush
– 1 bean
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/liste_course-1-e1665261078690.jpg)
Ingredients
✔280 grams flour
✔12 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔25g rum
✔25g orange blossom
✔Orange and lemon rind
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls
The recipe
For a brioche for 6 people
Warm the milk and stir in the crumbled fresh yeast. Cut the butter into pieces in a small bowl and leave to soften at room temperature.
Add all the ingredients to the bowl of the food processor: the milk with the yeast, flour, sugar, salt, orange blossom, zest of one orange and one lemon and the rum. Blend until all the ingredients are well incorporated (at least 8 minutes).
![Brioche des rois](https://www.lesdelices31.fr/wp-content/uploads/2024/01/20240104_160941.webp)
Then gradually add the soft butter, cut into pieces beforehand.
Continue kneading slowly for 15 minutes.
Cover the bowl with a cloth and leave to rise at room temperature for 1 hour.
On a lightly floured work surface, pour the dough and form a ball, then wrap and chill overnight. The dough may still be sticky but it will firm up in the fridge with the butter, so don’t add too much flour.
![Brioche des rois](https://www.lesdelices31.fr/wp-content/uploads/2024/01/20240105_091309.webp)
![Brioche des rois](https://www.lesdelices31.fr/wp-content/uploads/2024/01/20240105_122409.webp)
The next day, defrost the pastry and shape it into a crown. Place on a baking tray lined with baking paper. Leave the pastry to rise for at least 2 to 3 hours, either in the oven with a large bowl of hot water, or near a heat source.
Gently brush the pastry with a mixture of egg yolk and a little liquid cream.
Sprinkle with sugar pearls.
![Brioche des rois](https://www.lesdelices31.fr/wp-content/uploads/2024/01/20240105_122506.webp)
Bake at 160°C for 15 to 18 minutes, placing the brioche in a cold, unheated oven (so that it continues to rise and is softer and more airy), then turn the oven off for around 10/15 minutes.
![Brioche des rois](https://www.lesdelices31.fr/wp-content/uploads/2024/01/20240105_130019.webp)
Don’t forget to insert a bean underneath before eating.