Brioche Couronne des Rois with Candied Fruit

Name: Brioche Couronne des Rois with Candied Fruit
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: France
Ingredients: 500 g of flour (T45); 90 g of sugar; 10 g of baker's yeast (dry); 200 ml of whole milk (lukewarm); 100 g of butter (soft, unsalted); 2 eggs; 20 ml of orange blossom water; 8 g of salt; 120 g of candied fruit; 40 g of pearl sugar; 1 egg yolks ((for glazing))

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Provençal Couronne des Rois made with a brioche dough scented with orange blossom water, decorated with candied fruit and pearl sugar. A traditional Epiphany recipe, baked in the oven and served warm or cold.

Total time: 50 min
Prep: 25 min
Cook: 25 min
Rest: 2 h
Difficulty: Medium
Per person: €0.75

By the CookinBreak team

Goes well with

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As a starter

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As a main

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Roast Chicken and Oven-Roasted Potatoes

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To drink

Cinnamon Eggnog

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Nutrition facts

per serving · estimate

410kcal

Protein9 g9%
Carbs55 g55%
Fat16 g36%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🔥 For an even softer brioche: place a small container of hot water in the oven while baking. The steam prevents the brioche from drying out and improves the texture.
🧈 Use butter at 18–20°C so it incorporates perfectly.

Freezing : Can you freeze this recipe?

Yes

Very good, whole or in slices, up to 2 months in an airtight freezer bag after baking and cooling completely.

Storage : How long does it keep?

Keeps 1 to 2 days at most in a bread bag or plastic wrap at room temperature to prevent drying out. Wrap well.

Making ahead : Can you make it the day before?

Yes

The dough can be prepared the day before and left to rise slowly in the refrigerator to develop the flavors.

Reheating : How do you reheat it?

Oven: 5-10 min at 150°C to restore its softness. Air fryer: a few minutes at 130-140°C. Microwave: only a few seconds (risk of drying out quickly).

Variations

Decorate with candied fruit and pearl sugar.
Brush with egg yolk.
First shape a rope, then a crown.

Mistakes to avoid

Using hot milk: it should be lukewarm.
Cutting the rise short: 1 h 30, then 30 minutes of proofing.
Over-browning: bake until evenly golden.

Frequently asked questions

How do you make a couronne des rois?

Dissolve the yeast in the lukewarm milk, knead with flour, sugar, salt, eggs and orange blossom water, work in the butter, let rise 1 h 30, shape the crown, let proof 30 minutes, glaze, decorate and bake 25 minutes at 170 °C.

What flavor does orange blossom water give?

20 ml of orange blossom water scents the brioche dough. This is the traditional Epiphany recipe in Provence, decorated with candied fruit.

How do you shape the crown?

Deflate the dough, shape a rope and then a crown, place on a baking sheet and let proof 30 minutes before brushing with egg yolk.

How do you decorate it?

Brush the crown with egg yolk, then decorate with 120 g of candied fruit and 40 g of pearl sugar before baking.