By Nicolas Boussin & Clément Nadeau

Recipe Traditional Kings Brioche

To make this dish

Ingredient list

  • Candied fruit marzipan cubes
    350 g almond paste
    100 g candied orange
    100 g candied Lemon
  • Traditional brioche dough
    2000 g T45 flour
    250 g sugar
    50 g salt
    110 g yeast
    65 g honey
    185 g fresh cream
    800 g eggs
    180 g water
    90 g orange blossom
    1000 g Beurre doux Lescure Charentes-Poitou AOP
    240 g candied fruit marzipan cubes
    1080 g candied fruit cubes
  • Macaronade icing
    360 g sugar
    100 g flour
    120 g egg whites
  • Traditional kings brioche finish
    440 g flaked almonds
    QS g icing sugar

The recipe, step by step

  1. 01

    Candied fruit marzipan cubes

    Mix all the ingredients together using a food processor. Roll out to a thickness between 6 / 8 mm. Freeze and cut 1,5 cm squares. Leave in the freezer.

  2. 02

    Traditional brioche dough

    Mix all the ingredients excepted the butter using the hook at 1st Speed for 3 minutes. Add the butter then knead at 2nd speed for 20 minutes. Add the candied fruit cubes and the frozen marzipan cubes. Leave to prove for 1 hour. Fold and cut into 400 g sections, shape into balls and leave to chill overnight.

  3. 03

    Macaronade icing

    Whisk all the ingredients together.

  4. 04

    Traditional kings brioche finish

  5. 05


    Roll out the dough balls into disks of 20 cm in diameter and 6 mm thick. Cut out the center with a 5 cm round cutter.

    Dampen the edges of the brioche disk. Put a lucky charm and join the inner and outer rim together in order to achieve a crown shape. Leave to cool for 15 minutes and repeat the process in order to get an outer diameter of 18 cm and an inner diameter of 9 cm. Flip over the brioche crown and leave to prove for 2 hours at 28°C.

    Leave to set in a chiller. Pipe 50 g of macaronade icing and gently spread all over the crown using a small spatula. Scatter 40 g of sliced almonds and sprinkle some icing sugar on top.

    Bake in a convection oven at 175°C for around 20 minutes (closed damper).

Another recipes you might enjoy

Sweet Puff Pastry Twists with a modern touch