Galette des rois Brioche Recipe


For 12 people:

  • 1 cube yeast – 6 tablespoons milk
  • 150 g + 50 g sugar powder
  • 500 g flour
  • 100 g butter, soft
  • 3 eggs whole
  • 1 yellow + 1 egg white
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of rum
  • 1 tablespoon of orange blossom water
  • Preparation time: 25 minutes
  • Cooking time: 35 minutes
  • Rest: 240 min
  • Total time: 300 minutes

Last updated 09/01/2012

Preparation Galette des rois Brioche

1 Dissolve yeast in warm milk with a little sugar (tablespoon) and add 50 g of flour. Mix until dough is very soft. Let rise free from drafts until the dough has doubled in volume = (starter)

2 Cut the butter into six equal parts and leave at room temperature. Pour the remaining flour and 150g sugar in a bowl. Make a fountain in the center to pour the 3 whole eggs and egg yolk beaten, salt, rum, orange blossom water.
Working with a spoon and add the dough has risen (leavened). Then knead until the dough no longer sticks to your fingers.

3 Add the softened butter to the dough by kneading well until you have a homogeneous paste, soft and elastic. Into a ball, place in a bowl covered with a damp cloth and let rise in a warm place 1 to 2 hours (the dough should double in volume).

4 Repeat the dough, the work a bit and form the two crowns hand separating the dough into two loaves at the center of which is a hole that is gradually enlarged.
Place crowns on the baking sheets, place the beans and let rise again for 1 to 2 hours in a warm place.

5 Beat the egg white in brush crowns (can be done with a little egg yolk diluted in lait.Décorer moistened with sugar (taken 50g) or coarse.

6 Preheat oven to 200 ° C. Bake in slow oven (180-200 ° C) for 35 minutes. The cake is cooked when it took a beautiful golden color and a knife comes out clean.