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King's Brioche with Candied Citrus and Cherries Recipe

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3.9 from 64 reviews

King's Brioche is a beautifully rich and aromatic French bread, infused with citrus zest and topped with pearl sugar, candied orange peel, and cherries. This soft, buttery brioche is perfect as a festive centerpiece or a luxurious breakfast treat, combining the subtle sweetness of orange marmalade with a tender, fluffy crumb.

Ingredients

Yeast Mixture

  • 2/3 cup (150ml) milk, whole or 2%
  • 2 ¼ tsp (8g) active dry yeast

Dough

  • 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

Egg Wash

  • 1 egg
  • 1 tbsp (15ml) milk

Topping and Decoration

  • 1/4 cup (80g) orange marmalade
  • 3 tbsp pearl sugar (or crushed sugar cubes)
  • About 20 candied orange peel sticks
  • 12 candied cherries

Instructions

  1. Activate Yeast: Warm the milk to a lukewarm temperature, either in a saucepan or microwave. Stir in the active dry yeast and set aside for 10 minutes until it foams, indicating the yeast is active.
  2. Prepare Dry Mixture: In a large bowl, combine sugar, lemon zest, and orange zest. Rub the mixture with your fingers to release moisture from the zests, making the sugar moist and lumpy. Whisk in the flour and salt to evenly distribute.
  3. Make Dough: Create a well in the center of the dry ingredients, then add the eggs, vanilla extract, and the milk-yeast mixture. Stir until the flour is incorporated and a very sticky dough forms. Add the diced butter and knead for about 10 minutes until fully combined and smooth.
  4. First Rise: Place the dough in a greased large bowl, cover with a cloth, and set in a draft-free place for 2 to 3 hours, or until it doubles in size.
  5. Prepare for Shaping: Line a large baking sheet with parchment paper to prepare for the final shaping step.
  6. Shape Dough: Once risen, gently punch down the dough to release air. Transfer to a floured surface and shape it into a ball. Place the ball on the parchment-lined baking sheet. Using your index finger, poke a hole through the middle and enlarge it to form a wide crown, about 4 inches in diameter, as it will shrink during baking.
  7. Incorporate Trinket (Optional): If desired, insert a small trinket inside the hollow part of the crown for tradition.
  8. Second Rise: Cover the crown loosely with a cloth and let it rise again for 1 hour until puffed.
  9. Preheat Oven: Heat your oven to 350°F (180°C) to prepare for baking.
  10. Apply Egg Wash and Sugar: Mix the egg with milk to create the egg wash. Brush it evenly all over the brioche crown, then sprinkle with pearl sugar to add crunch and sweetness.
  11. Bake: Place the brioche in the oven and bake for 30 minutes until the bread is golden brown and puffed.
  12. Glaze and Cool: Immediately after baking, brush the top with orange marmalade to add a glossy shine. Allow the brioche to cool completely.
  13. Decorate: Once cooled, decorate the crown with candied orange peel sticks and candied cherries for a festive look.

Notes

  • Use lukewarm milk to avoid killing the yeast.
  • Kneading the dough well ensures a soft and fluffy brioche texture.
  • The large hole in the center allows even baking and authentic crown shape.
  • Using pearl sugar adds traditional crunch and sweetness on top.
  • Optionally, insert a small trinket under the crown for traditional King's Cake celebrations.
  • Let the brioche cool completely before decorating to prevent melting the candied fruits.
  • Store any leftovers wrapped tightly to maintain freshness for up to 2 days.

Find it online: https://recipethrive.com/kings-brioche-with-candied-citrus-and-cherries-recipe/