Kings' brioche buns

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Snacks

7 servings

Very Easy

4 h 33 m

463 Kcal

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This year for Epiphany, we are opting for a Kings' Brioche rather than a frangipane galette. And for even more individual indulgence, we choose the "briochettes" format :-D Soft, fragrant, and topped with either pearl sugar or pink pralines, these desserts will delight the taste buds of the whole family! To recreate this recipe without complications, follow our step-by-step instructions illustrated with photos + video. You won't miss a crumb :-D And most importantly: don't forget the fève!

Ingredients

• 2 cups flour
• 1/4 cup sugar
• 1/2 tsp salt
• 3 eggs
• 2 tsp dry yeast
• 2 Tbsp warm milk
• 4.5 oz softened butter
• egg yolk
• pearl sugar
• pink pralines

Materials

• Stand mixer with dough hook
• Plastic wrap
• 8 cm round cookie cutter
• 3 cm round cookie cutter
• Parchment paper
• Pastry brush

Preparation

• Mix the dried yeast with the warm milk and let it rest for 10 minutes. Pour the flour, sugar, and salt into the mixer, then add the yeast mixture. The yeast should not touch the sugar and salt.
• Add the eggs and knead for 6 minutes at speed 1, then 6 minutes at speed 2.
  
• Gradually add the softened butter. Once incorporated, knead for 6 minutes at speed 1 and then 6 minutes at speed 2. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Degas the dough by applying some pressure to release the air. Form balls of 80 grams each and place them spaced apart on a baking sheet lined with parchment paper.
  
• Press down on the balls to flatten them. Then, use the larger cookie cutter to cut out circles and remove the excess from the sides. With the smaller cookie cutter, make holes in the center of the dough. Let them rest for 2 hours at room temperature.
• Brush the brioche buns with beaten egg yolk, then sprinkle with pearl sugar and pink pralines. Bake in a preheated oven at 350°F (180°C) for 13 minutes.
  
• It's ready!

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