Epiphany brioche crown
Here’s a lovely recipe from the French food blog Papilles et Pupilles. It’s easy to make, light and inexpensive. And you’ll have the satisfaction of having made it yourself and of knowing exactly what’s in it. Choose organic ingredients: buying the flour and sugar from a biocoop (an organic co-op shop) doesn’t work out too dear, and remember these are more nourishing products.
Preparation
-
Step 1
Put the eggs and sugar into the large bowl of a stand mixer or a mixing bowl, then the milk, the butter and the salt. Whisk all these ingredients together.
Add the flour, the yeast and the orange zest.
-
Step 2
Knead for a quarter of an hour.
Leave the dough to rise for two hours somewhere warm (25°C).
-
Step 3
Turn out the dough.
-
Step 4
Add the fève — the little charm traditionally hidden inside an Epiphany cake — and put the dough into a buttered mould to rise for 3 hours at 25°C.
Put the brioche into a cold oven and bake for 30 minutes with the thermostat set to 170°C.
Check it’s done with a knife blade: it should come out dry.
Recipe photos
Recipe by
Similar recipes
See the budget-friendly →
