The brioche of kings

The Brioche of Kings, this is the version of the galette that is found mainly in Provence, and more widely in the south of France. It is traditionally flavored with orange blossom water and well buttered (a good homemade brioche like at the baker's!), While in the more northern part of France, we commonly find puff pastry pancakes, garnished frangipane, chocolate, applesauce …

But we also find on this occasion a brioche called "Chinese", which also makes one think of a large crown or cap from the time of kings, made up of several filled dough pieces. It’s just a variation that has been adopted over time.

The king's brioche is found in other countries, such as King’s Cake in the United States, or Tortelle de Reis in the Catalan country. To celebrate kings in Provence, discover our recipes, and garnish ideas!

Galette des rois brioche or Provencal brioche with candied fruits

Preparation : 25 min + 24 h rest
Cooking : 30 min
Ingredients (for 6 persons) :

– 350 g of flour
– 200 g of candied fruit
– 15 g of fresh baker's yeast
– 3 tablespoons of orange blossom water
– 130 g of soft butter
– 50 g pearl sugar (in large grains)
– 75 g of powdered sugar
– 1 untreated orange
– 2 sachets of vanilla sugar
– 4 eggs + 1 yolk

Without forgetting :
– 1 bean

The traditional recipe for the king's brioche

1. Dissolve the yeast in 10 cl of lukewarm water, let stand. Grate the orange zest, set aside.
2. Sift the flour into a bowl, dig a well and put in 4 whole eggs and the sugars.
3. Add the butter in small pieces, and the dissolved yeast. Mix everything together with your hands, work the dough until it is elastic and no longer sticky.
4. Add the orange zest and orange blossom water, as well as the bean. Knead again and form a ball.
5. Place it on a baking sheet covered with parchment paper, and let rise overnight in a place protected from drafts.
6. The next day, preheat the oven to 200 ° C (thermostat 6/7).
7. Flatten the dough slightly and dig a hole in the center, to form a crown. Dissolve the remaining egg yolk in a little water, and spread it on the brioche (not on the edges, this would prevent it from rising).
8. Decorate with the candied fruits, pushing them a little into the dough. Sprinkle with pearl sugar.
9. Bake and cook for 25 to 30 minutes. Once out of the oven, sprinkle again with granulated sugar.

Good plan
If you do not have 24 hours to rest your dough, then opt for this recipe from a Marseille pastry chef, who only rests his dough for 3 to 4 hours:

Variants of the traditional king's brioche

What changes in the other buns you can serve:

The taste : Besides its good buttery taste, another scent comes along. Usually it is that of orange blossom water, but it can be replaced with bitter almond extract, rum, cointreau, or even an infusion of green anise …

The garnish : you can add in and on the dough pieces of marzipan, candied fruit, pearl sugar (if you add it in the dough, rub the grains in butter to prevent them from melting in the dough), slivered or whole almonds, dried fruits and dried fruits (pistachios, hazelnuts, almonds, figs, apricots …), chocolate chips at a pinch. Some recipes cut the brioche in half and slip a layer of cream (whipped cream or other) through the heart.

See also in video
>>> Our almond cream recipe, loved by our Internet users:

Dough : you can completely modify the flour, but you must be careful to use a so-called "baker's" flour, so that it can swell under the effect of the yeast, and that it can be kneaded.
On the Sunny-Délices blog (gluten-free recipe blog), you will find a gluten-free recipe, click here.

The joke : Chinese is suitable for all fillings, pastry cream, jam, spread, milk jam … But also frangipane cream, candied fruits, dried fruits, chocolate chips, or even pieces of almond paste. Yes, in the cake maker itself. Of course, there is tradition that wants to be unshakeable, but nowhere is it written that it is forbidden to twist your cooking recipe! So have fun!

Chinese recipe

Preparation : 2 h 30
Cooking : 35 min
Ingredients (for 6 persons) :

– 500 g of flour
– 2 tablespoons of melted butter
– 200 g of sugar
– the zest of a grated lemon
– 3 eggs + 1 white
– 200 g of ground almonds
– 30 g of baker's yeast
– 100 g of raisins
– 25 cl of lukewarm milk
– 1/2 teaspoon of cinnamon
– 1/2 teaspoon of salt
– 5 tablespoons of sour cream
– 100 g of soft butter
– 2 tablespoons of rum

Preparation of this so-called "Chinese" brioche:

1. In a large bowl, sift the flour and dig a well in the center. Add the crumbled yeast, 1 tablespoon of sugar, a little milk and knead everything to form a dough. Cover and let stand 15 minutes in a warm place.
2. Add the rest of the milk, 2 eggs, 100 g of sugar, lemon zest, salt and diced butter. Knead the dough until it no longer sticks to your hands or the bowl. Let stand for about 45 min.
3. Combine the almond powder, 100 g of sugar, 1 egg white, the raisins, cinnamon, crème fraîche and rum. Break the dough by pressing in the center, then spread it out on a floured work surface. It should form a rectangle about 1.5 cm thick. Spread the melted butter and the almond and raisin mixture on top, spread them well over the entire surface.
4. Roll the dough on itself into a long sausage, then cut sections 4 cm wide. Place the dough pieces flat in a round buttered mold, with high edges and 30 cm in diameter, so as to fill the mold. Leave to rise for 30 min.
5. Brush the Chinese with the remaining egg yolk mixed with 1 teaspoon of milk and sugar. Bake for 35 minutes in the oven preheated to 200 ° C (thermostat 6-7).

Your goal is fantasy?

If you're not keen on baking this Kings Cake at all costs, but what you're looking for this year is a touch of whimsy, then try out these bean-to-slip patty recipes as well:

Where can you find beautiful beans?

> On Amazon, like these very cute porcelain beans from Lucky Cats at € 16.90 for 10.

> At Mora, you will find a collection of 18 traditional porcelain santon beans, typical in Provence. € 14.95 for 18.