Brioche des rois

  • Average
  • 4h30
  • 20 minutes
  • Average
A fruity cake, bursting with candied citrus, mellow grapes and citrus zest, flavored with a hint of alcohol, it's a sweet delight.

IngrédientS

-

2

+
  • 85g chopped candied citrus peel
  • 100g raisins
  • 50g pine nuts
  • 50g glacé cherries
  • 5 tablespoons sherry or brandy
  • 500g plain flour
  • 3tsp easy-mix yeast 1 teaspoon salt
  • 150mL milk
  • 100g softened butter
  • 100g sugar in powder
  • 2 lemons, grated zest
  • 1 orange, grated zest
  • 4 eggs, beaten
  • 1 trinket or dried bean (in parchment paper)

Recipe

Step 1

Soak the citrus zest, raisins, pine nuts and cherries in the sherry or brandy overnight until plump. Measure 140g/5oz of the flour into a large bowl and mix with the yeast.

Step 2

Pour the remaining flour and salt into another bowl and set aside.

Step 3

Heat the milk until just warm, make a well in the centre of the flour mixture and gradually add the milk to form a batter, beating until smooth. Cover with a tea towel and leave to stand for 20 minutes, until frothy.

Step 4

In a separate bowl, beat the butter, sugar and zest until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Don't worry if it curdles, it won't affect the finished cake.

Step 5

Fold the mixture into the batter, along with the rest of the flour, to make a dough. Turn out onto a floured surface and knead for 5 minutes, until smooth and elastic.

Step 6

Knead in the fruit mixture, a little at a time, kneading after each addition until evenly distributed. This part is messy, but dust the dough and your hands with flour as you work.

Step 7

Place the dough in a clean bowl and cover. Let it rest for 2 hours, until doubled in size. Butter a large baking sheet. Knead the dough again briefly, then shape into a log about 50cm long.

Step 8

Roll them up on the baking sheet to form a ring, pinching the ends together to join. Tuck the trinket under the cake, cover and let it rest for 1 hour, until doubled in size. Heat the oven to 190C/fan 170C/gas 5.

Step 9

Slice the candied fruit and crush the sugar cubes into small pieces (put them in a cup and use the end of a rolling pin).

Step 10

Brush the top of the circle with egg and decorate with candied fruit and sugar.

Step 11

Bake for 45 minutes, then transfer to a wire rack and brush the top with jam. Leave to cool before cutting.

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