Name: King's Brioche with Candied Citrus and Cherries Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: French
Ingredients: 2/3 cup (150ml) milk, whole or 2%; 2 ¼ tsp (8g) active dry yeast; 1/2 cup (100ml) sugar; Zest of 1/2 orange; Zest of 1/2 lemon; 2 1/2 cups (312g) all-purpose flour; 1/4 tsp salt; 1/3 cup (75g) unsalted butter, diced and at room temperature; 2 large eggs, at room temperature; 1 tsp vanilla extract; 1 egg; 1 tbsp (15ml) milk; 1/4 cup (80g) orange marmalade; 3 tbsp pearl sugar (or crushed sugar cubes); About 20 candied orange peel sticks; 12 candied cherries

↓ Jump to Recipe

If you’re craving a brioche that feels like a celebration in every bite, you will absolutely adore this King's Brioche with Candied Citrus and Cherries Recipe. This rich, buttery bread combines the delicate sweetness of brioche dough with the zesty allure of candied citrus peel and the vibrant burst of cherries. It’s a true crown jewel of baked goods, perfect for sharing with friends or treating yourself to a regal moment at any time of day. Whether you’re a seasoned baker or a curious newbie, this brioche will enchant your kitchen with its intoxicating aromas and leave your taste buds singing.

Ingredients You'll Need

Various baking ingredients are arranged neatly on a wooden surface. At the top left, there is a white bowl filled with white pearl sugar. Below it, a white bowl holds two brown eggs. To the right, a gray bowl contains white granulated sugar. Below this, a large beige bowl is filled with a light beige flour mixture. Near the center, a lemon and a small orange sit next to a small bottle of vanilla extract. To the right of the bottle, there is a clear container with orange peel strips coated in sugar and above it, a clear square container filled with shiny red candied cherries. Left of the lemon, a gray bowl holds cubed butter. Below to the far right, a small gray bowl has dry yeast. Finally, at the bottom right corner, a yellow cup is filled with a white liquid. photo taken with an iphone --ar 4:5 --v 7

The beauty of this brioche lies in its straightforward yet thoughtfully chosen ingredients. Each element plays a crucial role, from the yeast that gives it its tender rise to the zest that brightens every bite with fresh, citrusy notes. The butter creates a buttery richness, while candied citrus and cherries add a festive flair you’ll love.

⅔ cup (150ml) milk, whole or 2%: Provides moisture and richness, aiding the yeast's activation.
2 ¼ teaspoon (8g) active dry yeast: The magic behind the dough’s fluffy rise.
½ cup (100ml) sugar: Sweetens the dough and helps create a tender crumb.
Zest of ½ orange: Adds a bright, natural citrus flavor that wakes up the dough.
Zest of ½ lemon: Enhances the orange zest with a subtle tangy aroma.
2 ½ cups (312g) all purpose flour: The sturdy base that gives structure to the brioche.
¼ teaspoon salt: Balances sweetness and enhances the overall flavor.
⅓ cup (75g) unsalted butter, diced and at room temperature: Imparts that signature buttery richness and moist texture.
2 large eggs, at room temperature: Adds richness and binds the dough together.
1 teaspoon vanilla extract: Lends a warm, fragrant depth to the dough.
1 egg + 1 tablespoon (15ml) milk, for the egg wash: Creates a golden, glossy crust.
¼ cup (80g) orange marmalade: Brushed on for a shiny, flavorful glaze.
3 tablespoon pearl sugar (or crushed sugar cubes): Adds a delightful crunch and sparkle on top.
About 20 candied orange peel sticks: Gorgeous citrus decorations that amp up the festive look.
12 candied cherries: Provide pops of color and sweet bursts of flavor.

How to Make King's Brioche with Candied Citrus and Cherries Recipe

Inside a white bowl, there are two layers of dry ingredients; the outer layer is a thick ring of white flour with a soft and powdery texture, and the inner layer is a smaller mound of yellow granulated substance with a slightly coarse texture, positioned in the center. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Activate the Yeast

Start by warming your milk to a pleasantly warm temperature—just enough to feel cozy but definitely not hot, so the yeast stays alive and happy. Stir in the active dry yeast and set it aside for 10 minutes. You’ll know it’s ready when the yeast bubbles and foams, a sign the magic is beginning.

Step 2: Prepare the Dry Ingredients

In a large bowl, mix together the sugar and the zests of half an orange and half a lemon. Rub them together gently with your fingers; this releases essential oils from the zest, giving the sugar a moist, aromatic quality. Then, whisk in the flour and salt until everything is combined beautifully.

Step 3: Combine Wet and Dry Ingredients

Form a well in the flour mixture and pour in the eggs along with your foamy yeast-infused milk. Stir it all together until the flour is fully absorbed and you’re left with a sticky, velvety dough. Don’t stop there—this dough is worth the extra love. Add the diced butter and knead for a full 10 minutes until it’s silky, elastic, and the butter completely melds in.

Step 4: First Rise

Place your dough in a generously greased bowl, cover it loosely with a cloth, and tuck it away in a warm, draft-free spot. Patience pays off as you wait 2 to 3 hours for the dough to double in size. This slow rise helps develop flavor and gives the brioche its characteristic airy texture.

Step 5: Shape Your Brioche Crown

Once risen, gently punch down the dough to deflate it, then transfer it onto a floured surface. Shape it into a smooth ball, place it on a parchment-lined baking sheet, and carefully poke a hole in the center. Widen this hole to about 4 inches—it will shrink during baking, but the generous size ensures the perfect crown shape. If you have a trinket or small figurine, this is the traditional time to hide it inside just below the surface for a fun twist.

Step 6: Second Rise

Cover the shaped dough loosely again and let it rest for one more hour. This gentle, final rise allows the dough to get wonderfully puffy and primes it for baking into golden perfection.

Step 7: Egg Wash and Sprinkle

Preheat the oven to 350°F (180°C). Whisk together the egg yolk and milk for the egg wash, then brush it lovingly all over your brioche crown. Sprinkle pearl sugar evenly across the surface, adding sparkle and a sweet crunch that’s every bit as delightful as it sounds.

Step 8: Bake and Glaze

Bake your brioche for 30 minutes, until it’s beautifully puffed and a rich golden brown. While still warm, brush the top generously with orange marmalade for a shiny, flavorful finish.

Step 9: Decorate and Enjoy

Once completely cooled, adorn your brioche with the candied orange peel sticks and cherries. This finishing touch makes your King's Brioche with Candied Citrus and Cherries Recipe not only a feast for the palate but a stunning centerpiece that’s impossible to resist.

How to Serve King's Brioche with Candied Citrus and Cherries Recipe

Garnishes

To elevate your brioche even further, fresh mint leaves and a light dusting of powdered sugar make excellent garnishes. They not only add a splash of greenery but also a gentle contrast to the sweet, citrusy toppings. A drizzle of honey on the side brings extra layers of flavor if you feel like indulging your sweet tooth.

Side Dishes

This brioche pairs wonderfully with simple, fresh accompaniments such as a bowl of mixed berries or a dollop of whipped cream. A cup of freshly brewed tea or a steaming mug of coffee complements the richness perfectly and turns any morning into a royal occasion.

Creative Ways to Present

For a festive brunch or special gathering, serve slices of the brioche arranged in a circle on a platter, garnished with extra candied citrus and cherries nestled around the edges. You can also turn it into mini sandwiches with a spread of cream cheese and jam, giving a fresh twist to this otherwise traditional delight. Presentation will surely make this recipe a memorable talking point at your table.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—though unlikely!—store them in an airtight container at room temperature. This keeps the brioche soft and fresh for up to 2 days. To maintain the best flavor, avoid refrigeration as it can dry out the bread.

Freezing

If you want to stretch the joy of this brioche, slice it and freeze the pieces in a sealed bag for up to one month. When ready, just thaw at room temperature or toast slices directly from the freezer for a fresh taste.

Reheating

Reheat slices gently in a toaster or warm them in a preheated 325°F (160°C) oven wrapped in foil for about 10 minutes. This brings back the soft, buttery warmth that makes this brioche so irresistible.

FAQs

Can I use a bread machine to make this brioche dough?

Absolutely! You can combine and knead the dough using a bread machine’s dough setting, then proceed with the resting and shaping steps manually for the best rise.

What can I substitute for pearl sugar?

If pearl sugar isn’t handy, crushed sugar cubes or coarse turbinado sugar work great to add that delightful crunch and sparkle on top.

Can I use dried cherries instead of candied cherries?

You can! Dried cherries will provide a pleasant chewiness and tartness but won’t have the same shine or stickiness as candied cherries.

How important is the room temperature of the eggs and butter?

It really helps to have eggs and butter at room temperature—they blend more smoothly into the dough, improving texture and helping the dough rise uniformly.

What’s the secret to a soft, fluffy brioche texture?

Slow, patient rising times and thorough kneading are key. Don’t rush the yeast—it needs time to develop flavor and air pockets that create that heavenly softness.

Final Thoughts

There’s something truly special about baking a brioche that looks as delightful as it tastes, and the King's Brioche with Candied Citrus and Cherries Recipe hits that perfect note. It’s an inviting combination of buttery dough and sparkling, sweet toppings that will brighten your mornings and impress any guest. Go ahead, treat yourself and your loved ones to a slice of this regal delight—you’ll be so glad you did.

Ingredients You'll Need