The recipe for brioche des rois by pastry chef Christian Cottard in Antibes – Nice-Matin


"Beat the yeast and the milk, the flour, and the eggs."

"Then add the salt, sugar, honey and mix until you get a smooth, slightly warm paste."

"Incorporate the butter cut into small pieces until you get a smooth paste that comes off the container."

"Finally add the candied fruit mixed beforehand with the zest."

"Let the dough rest for 30 minutes at room temperature, then cool it at least 4 hours in the refrigerator."

"Detail pieces of dough (60g per person) shape them into a ball, make a hole in the center of the ball, then gradually stretch the wheel thus obtained, to enlarge it and form a ring."

"Place on a buttered baking sheet and allow to grow for 2 to 3 hours between 25 and 30 ° C maximum, taking care not to make it crust…"

"Delicately brown with beaten egg, bake at 190 ° C, more or less 10 minutes."

"Bake, move and let cool."

"Hide the bean, coat with apricot jam, decorate pretty candied fruit and granulated sugar … and enjoy."


For 20 people… or 10 gourmets!

Preparation time:
30 minutes for weighing and kneading, 1 hour for sprouting, 1 hour for cooling, shaping, then 2 to 3 hours of sprouting and finally 20 minutes of cooking.

– 500g of flour type 45
– 20g of yeast
– 50g of cold milk
– 4 eggs of 50g or 200g (very cold)
– 10g of salt
– 50g of sugar
– 10g of honey
– 250g of butter
– 200g diced candied fruit
– 50g of raisins inflated with rum
– The zest of 2 untreated lemons

Categories Cooking

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