Brioche des Rois (French King’s Brioche)
Brioche des Rois is a soft, fragrant French brioche traditionally enjoyed in the south of France for Epiphany in early January. Unlike the galette des rois made with puff pastry and almond cream, this version is shaped into a ring, lightly sweetened, and scented with citrus and orange blossom. Topped with pearl sugar and candied fruits, it symbolizes a jeweled crown and is meant to be shared with family and friends.
Light yet rich, Brioche des Rois is perfect for breakfast or afternoon tea. A small figurine (called a fève) is often hidden inside, and whoever finds it is crowned king or queen for the day.
Why You’ll Love Brioche des Rois
-
Soft, fluffy, and lightly sweet
-
Delicately flavored with citrus and orange blossom
-
Beautiful centerpiece bread for celebrations
-
Traditional and authentic French recipe
-
Perfect for sharing
Ingredients
Brioche Dough
-
3½ cups (440 g) all-purpose flour
-
¼ cup (50 g) granulated sugar
-
2¼ teaspoons (7 g) active dry yeast
-
½ teaspoon salt
-
3 large eggs, room temperature
-
½ cup (120 ml) warm milk
-
½ cup (115 g) unsalted butter, softened
-
1 tablespoon orange blossom water
-
Zest of 1 orange
-
Zest of 1 lemon
Decoration
-
1 egg yolk + 1 tablespoon milk (for egg wash)
-
Pearl sugar
-
Candied fruits (orange, cherries, citron)
Equipment Needed
-
Large mixing bowl or stand mixer
-
Dough hook (optional)
-
Baking sheet
-
Parchment paper
-
Pastry brush
-
Clean kitchen towel
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, mix the warm milk with the yeast and 1 teaspoon of the sugar. Let stand for 5–10 minutes until foamy.
2. Mix the Dough
In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, orange blossom water, and citrus zests. Mix until a sticky dough forms.
3. Knead and Add Butter
Knead the dough for about 8–10 minutes by hand or 6–7 minutes in a stand mixer. Gradually add the softened butter, kneading until fully incorporated. The dough should be smooth, elastic, and slightly sticky.
4. First Rise
Form the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for 1½–2 hours, or until doubled in size.
5. Shape the Brioche
Punch down the dough gently. Shape it into a long rope and form a ring, sealing the ends well. Place on a parchment-lined baking sheet. If using a fève, tuck it underneath the dough.
6. Second Rise
Cover loosely with a towel and let rise for 45–60 minutes, until puffy.
7. Decorate
Preheat oven to 350°F (180°C). Brush the brioche gently with egg wash. Decorate with pearl sugar and candied fruits, pressing lightly so they stick.
8. Bake
Bake for 25–30 minutes, until golden brown and fragrant. If browning too quickly, loosely tent with foil.
9. Cool
Transfer to a wire rack and allow to cool slightly before serving.
Serving Suggestions
Brioche des Rois is best enjoyed:
-
Slightly warm or at room temperature
-
With coffee, tea, or hot chocolate
-
Served plain or with butter and jam
Traditionally, the youngest person hides under the table and decides who receives each slice, ensuring fairness when serving.
Tips for Success
-
Use room-temperature eggs and butter
-
Don’t rush the rising time—flavor develops slowly
-
Orange blossom water should be subtle, not overpowering
-
Secure candied fruit well so it doesn’t fall off while baking
Storage
-
Room temperature: Up to 2 days, wrapped well
-
Freezer: Freeze slices for up to 2 months
-
Refresh briefly in the oven before serving
Cultural Note
Brioche des Rois originates from Provence and southern France, reflecting Mediterranean flavors and lighter sweetness compared to its northern counterpart. Its crown shape represents royalty and celebration, making it a cherished part of Epiphany traditions.
Final Thoughts
Brioche des Rois is more than just bread—it’s a celebration of tradition, sharing, and simple elegance. With its soft crumb, citrus aroma, and festive decoration, it brings warmth and joy to the table and is well worth the time it takes to prepare.