---
title: Brioche des rois Recipe | Pastry1 Magazine
description: Get the recipe for this Brioche des rois in Pastry1 Magazine.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Brioche des rois Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/brioche-des-rois-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Feb 10, 2026 4:04:27 PM

BY STÉPHANE GLACIER,  
M.O.F. PATISSIER

Makes ten brioches (300 g each)

CHEF'S TIP: To keep the crown shape, bake with a small ring in the center to prevent the brioche from closing up.

 

INGREDIENTS:  
1 kg T45 flour  
135 g sugar  
25 g salt  
50 g whole milk  
600 g whole eggs  
45 g yeast (35 g in summer)  
25 g invert sugar  
480 g candied fruit, cubed  
40 g orange blossom  
600 g butter  
Apricot glaze as required  
Granulated sugar as required  
Candied fruit as required

METHOD:  
Knead all ingredients except butter, candied fruit cubes and orange blossom for five minutes on the second speed.  
Stir in the malleable butter in batches.  
Knead for two minutes on the third speed to loosen the dough from the bowl.  
Stir in candied fruit and orange blossom.  
Stop kneading once mixed.  
Transfer to a tray. Cover with plastic.  
Leave to rise for one hour at room temperature.  
Make a fold.  
Leave to rise in the refrigerator at 4°C for four hours.  
Make a fold. Refrigerate overnight.  
Weigh and shape 300 g crowns.  
Leave to rise at 28°C for 1.5 hours.  
Bake for 40 minutes at 135°C in a convection oven.  
Leave to cool. Garnish with granulated sugar and candied fruit.

[View full post](https://www.parisgourmet.com/magazine/brioche-des-rois-recipe)

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