To start theyear 2021 in the right way, there's nothing better than a good king's cake, right? But to make it even more original, Maison Kayser is revealing its recipe for the brioche des rois, so you can make your own at home.
Come on, this year, leave the frangipane, we go to the South for theEpiphany 2021 and we crack for a beautiful brioche des rois with dried fruits!
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Recipe of the brioche des rois of the House Kayser
For 2 brioches of 6 people
Time:
1st growth: 2 hours
Resting time: 30 minutes
2nd growth: 2 hours
Cooking time: 25 minutes
Ingredients:
290g oatmeal flour (also called strength flour)
6g of coarse sea salt
60g of sugar
12g fresh baker's yeast
44g of natural leaven
166g of egg
1 egg for the gilding
60g of heavy cream
120g of butter
8g of orange blossom
86g candied multi-fruit cubes
26g candied orange cubes
26g of raisins
10 tablespoons of jam without pieces
100g (or more according to your taste) of granulated sugar
Whole candied fruits for the decoration (according to your inspiration)
Don't forget your beans and crown
Preparation:
Start by pouring everything liquid into the bowl of your mixer: the eggs, sourdough and orange blossom. Add the yeast and flour. Start the mixer on medium speed. Add the salt, sugar and heavy cream.
Meanwhile, knead the butter with your hand to soften it. Once the dough has come loose from the bowl, switch to 1st gear and add the butter in small pieces. Switch back to medium speed until the butter is perfectly incorporated into the dough. Return to 1st gear, then add the fruit cubes and raisins. Don't mix for too long so that you don't damage the ingredients in the dough.
Stop your mixer and use your horn to get the dough out. Place it on your floured lap. You can check that your brioche dough is perfectly kneaded by taking a small piece in your hand. You should then be able to make a nice ball without it tearing.
Form your dough into a ball. Place it in your pothole covered with a clean cloth and let it rest for two hours.
Use your horn to loosen the dough and place it on your lightly floured lap. Divide your ball into 2 pieces. Roll out your dough pieces and let them rest on your floured lathe for about 30 minutes.
Punch a hole in the middle of your dough (with the palm of your hand or your elbow). Stretch out your dough by spreading your hole with your hands and degassing it at the same time.
Place your buns on the oven rack covered with parchment paper, remembering to leave a space of four fingers between each crown. Decorate your buns with a beaten egg and let them rise for two hours. Brush your dough pieces with the beaten egg before putting them in the oven. Bake for 25 minutes at 200°C.
Once cooled, insert your bean into the brioche with your knife. Brush your brioche with jam (without pieces, put it in the mixer if necessary). Decorate your buns with whole candied fruits. Finish by putting your sugar grains on the sides of your buns.
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Location
Eric Kayser
85, Boulevard Malesherbes
75008 Paris 8
