Three kings' brioche, step by step

Ingredients

• 250 g flour (preferably T45)
• 1 tsp salt
• 70 g sugar
• 10 g fresh yeast
• 3 eggs
• 100 g softened butter
• 1 tbsp orange blossom water
• 1 egg for glazing
• 30 g pearl sugar

Materials

• Stand mixer

Preparation

• In the bowl of the mixer, put the sifted flour, salt, and sugar, and form a well. Place the crumbled yeast in the center of the well. Be careful, the salt must not touch the yeast, as it will kill it instantly.
• Add the eggs and start kneading at speed 2 for about 8 minutes.
  
• Then, while continuing to knead, gradually add the orange blossom water and softened butter. Once all the butter is added, continue kneading for about 10 minutes, until the dough pulls away from the sides.
• Let the dough rise for 45 minutes at room temperature, near a heat source if possible. Then degas the dough by pressing down to release all the air in the mixture. Then put it in the fridge to rise for 1 hour and 30 minutes.
  
• After the rise, place the dough on a floured work surface. Degas the dough and form a ball. Create a hole in the center and widen it by turning the dough around your hand, for example. This is the stage where you can add a fève to your brioche.
• Place the crown on a baking tray. The hole should be wide enough; otherwise, it may close during rising or baking. Cover the crown and place it near a heat source for 1 hour and 30 minutes to rise again.
  
• Brush the crown with beaten egg and sprinkle with pearl sugar.
• Bake for 20 minutes at 350°F (180°C). Pay close attention to the baking as it can go very quickly!
  
• And there you have it, your Three Kings' brioche is ready to enjoy!

Observations

My dough doesn't come off the bowl: Brioche dough can be temperamental. If after 10 minutes of kneading after incorporating the butter, it doesn't come off, put the bowl in the fridge. Let it sit for a good ten minutes, then start kneading again. The dough can easily get warm, and kneading too long tends to heat it up.

The flour: it should be type T45.

The yeast: if you use dry yeast for this type of recipe, it will be riskier. Indeed, your dough will have more difficulty rising.

The temperatures: during the rising times, they should not exceed 35°C. The butter in the dough would start to melt, compromising the consistency of your galette.

Candied fruits: if you like them, you can add some.

Don't forget to put in the fève!

Cookware

Questions

Photos of members who cooked this recipe