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Brioche King’s Crown
A brioche king’s crown, southern France version: moist brioche dough scented with orange blossom water, lemon and rum, topped with candied fruit and pearl sugar. Ideal for holidays or a gourmand snack.
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Cost Breakdown
Critical Success Points
- • Incorporating the butter
- • First rise of 2 h
- • Cold rest (overnight)
- • Forming the crown (digging the central hole)
- • Second rise of 2 h
- • Baking at 200 °C
Safety Warnings
- • Handle the hot oven with care.
- • Rum contains alcohol; avoid giving it to children.
- • Wash hands thoroughly after handling raw dough.
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