Prep time:
About 3 hours and additional 1 hour for the second rise.
Cook time:
25 – 30 minutes
Total time:
About 4 hours
Servings:
10-12 servings
Yield:
1 round brioche
Indulge in the exquisite delight of King’s Brioche with this irresistible recipe. Renowned for its rich, buttery taste and tender texture, King’s Brioche stands as a testament to French baking finesse. Elevate your baking prowess and delight your senses with this step-by-step guide, featuring precise measurements in grams for accuracy.
Whether you’re a seasoned baker or an enthusiastic novice, crafting this sumptuous treat is made effortless. Discover the secrets behind creating this decadent bread that captivates palates worldwide, and prepare to savor each buttery, golden bite. Follow this comprehensive recipe to create a majestic King’s Brioche that’s sure to become a cherished centerpiece at your table.
King’s Brioche (Galette Des Rois)
King’s Brioche, also known as “Brioche des Rois” in French, is traditionally made and enjoyed in France during the celebration of Epiphany, which falls on January 6th. This celebration marks the arrival of the Three Wise Men to visit the infant Jesus.
The Brioche des Rois is a special sweet bread often baked in the shape of a crown or a ring, adorned with candied fruits or sometimes filled with a variety of creams or almond paste. Inside the brioche, a small trinket or figurine, known as a “fève,” is hidden. The person who finds the fève in their slice is crowned king or queen for the day and gets to wear a paper crown.
This tradition is part of the larger French custom of sharing a “galette” or a special cake during the Epiphany celebration, and it varies slightly in different regions of France. Generally, the period for enjoying the King’s Brioche extends from the beginning of January until the end of the month, but the peak time for its consumption and the associated traditions is on or around January 6th.
Ingredients:
- 500 grams all-purpose flour
- 120 milliliters warm milk
- 10.5 grams active dry yeast
- 50 grams granulated sugar
- 6 grams salt
- 5 large eggs, at room temperature
- 340 grams unsalted butter, softened (cut into pieces)
- 1 egg yolk mixed with 15 milliliters milk, for egg wash
- Large grain sugar (for sprinkling- as per your preference)
Instructions:
Activate the yeast: In a small bowl, mix the warm milk with a teaspoon of the sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes foamy.
In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt.
Add the activated yeast mixture and eggs to the dry ingredients. Mix on low speed until a rough dough forms.
Start adding the softened butter, a few pieces at a time, while continuing to mix. Allow each addition of butter to fully incorporate before adding more. This process might take around 10-15 minutes.
Once all the butter is incorporated, increase the speed to medium-high and knead the dough until it becomes smooth, elastic, and slightly sticky. This might take about 15-20 minutes.
Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 ½ to 2 hours, or until doubled in size.
Once the dough has risen, gently punch it down to release excess air. Shape the dough into a round circle (like a crown) creating a small hole from the centre.
Place the shaped dough into on a baking sheet lined with parchment paper. Cover it loosely with a kitchen towel and let them rise for another 1 to 1 ½ hours, until they double in size again.
Preheat your oven to 190°C (375°F).
Before baking, brush the risen dough with the egg wash for a shiny finish. Sprinkle granulated sugar all over the brioche.
Bake the brioche in the preheated oven for about 25-30 minutes or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Once done, remove the brioche from the oven and let them cool on a wire rack before slicing and serving.
Enjoy your homemade King’s Brioche!
