Prep Time:
30 minutes (plus rising time)
Cook Time:
25–30 minutes
Total Time:
About 3 hours (including proofing)
Servings:
8–10
Yield:
1 large brioche crown
This Galette des Rois Briochée, more commonly called Gâteau des Rois in southern France, is a light, fragrant brioche cake traditionally enjoyed for Epiphany (l’Épiphanie). Flavored with orange blossom water and decorated with candied fruits, it’s shaped like a crown to celebrate the Three Kings.
I follow this tradition while living in France, where you’ll find galettes everywhere—not just on January 6, but throughout the entire month of January in bakeries and supermarkets.
A Brief History of Galette des Rois Briochée (Gâteau des Rois) – French Epiphany Brioche
In France, Epiphany has long been celebrated with a cake containing a hidden fève (small figurine). While northern regions adopted the puff pastry galette filled with frangipane, the south of France (Provence, Occitanie) kept an older Mediterranean tradition closer to sweet bread.
This brioche-style cake reflects influences from Spain and Italy and symbolizes a jeweled crown, thanks to its bright candied fruit decorations.
Galette des Rois Briochée vs Galette des Rois Frangipane
| Galette des Rois Briochée | Galette des Rois Frangipane |
|---|---|
| Yeasted brioche dough | Puff pastry |
| Flavored with orange blossom | Filled with almond cream |
| Decorated with candied fruit | Scored and baked plain |
| Traditional in southern France | Traditional in northern France |
| Light, bread-like texture | Rich, creamy, and flaky |
I usually make the classic frangipane galette, which you can find here:
👉 Galette des Rois Frangipane
Ingredients
For 8-10 servings
400 g all-purpose flour
60 g sugar
1½ tsp salt
15 g fresh yeast
(or 7 g / 2¼ tsp instant dry yeast)160 ml milk, lukewarm
(100 ml for yeast + ~60 ml for dough)2 large eggs, room temperature
120 g unsalted butter, very soft
1–2 tbsp eau de fleur d’oranger (orange blossom water)
Topping
1 egg yolk + 1 tbsp milk
Pearl sugar or granulated sugar
Instructions - Galette des Rois Briochée (Gâteau des Rois)
1. Activate the Yeast
Warm the milk until just lukewarm. Stir in the yeast and 1 teaspoon of the sugar. Let sit for 5–10 minutes until foamy.
2. Make the Dough
In a large bowl (or stand mixer), combine flour, remaining sugar, and salt. Add eggs, orange blossom water, and the yeast mixture. Mix until a soft dough forms. I mix it for about 10 minutes.
3. Add the Butter
Gradually add the softened butter, kneading until fully incorporated. The dough should be smooth, elastic, and slightly sticky.
4. First Rise
Cover and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
5. Shape the Crown
Punch down the dough and gently knead. Shape into a ball, insert the fève from the bottom, then make a hole in the center and stretch into a ring or crown shape. Place on a lined baking sheet. Add the fève at this stage.
6. Second Rise
Cover loosely and let rise again for 45–60 minutes, until puffy.
7. Decorate
Brush with egg wash. Decorate generously with candied fruits(if using, I like my galette simple) and sprinkle with sugar.
8. Bake
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until golden brown.
9. Cool & Serve
Allow to cool slightly. Serve with a paper crown and enjoy with family or friends.
Serving Tradition
The youngest person hides under the table and assigns slices to guests to ensure fairness. Whoever finds the fève becomes king or queen for the day 👑.
More Recipes to Bake
If you love French baking, try these variations and other treats:
French Madeleines with a Black Sesame Twist – Classic shell-shaped cakes with nutty sesame notes
Blueberry Muffins – Soft, fruity muffins perfect for breakfast or tea
Homemade Bread Recipe – Basic crusty bread to enjoy fresh from your oven
Explore my blog to find my other cooking and baking recipes.
Flavor Variations for this Galette des Rois Briochée (Gâteau des Rois) – French Epiphany Brioche
This brioche is traditionally flavored with orange blossom water, but you can adapt it to your taste:
Vanilla: Replace orange blossom water with 1 tsp natural vanilla extract
Citrus: Add finely grated lemon or orange zest (½–1 tsp)
Rum: Add 1 tbsp dark rum (very common in southern France)
Anise: A pinch of anise seeds for a Provençal twist
Plain brioche: Simply omit all flavorings and let the butter shine
Final Notes
Although rooted in Epiphany, Galette des Rois Briochée is enjoyed all through January in France, making it one of the most beloved seasonal pastries. Whether you prefer the almond-filled frangipane or this sunny brioche crown, both celebrate the same joyful tradition.
Bonne dégustation ✨
