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Le Chaudron recipe
Brioche des rois aux fruits confits
Provençal king brioche with candied fruit
⏱ 200 minServes 8Hard340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)flour
4eggs
150 g (5 oz)soft butter
80 g (3 oz)sugar
1 packet8 g packet of baker’s yeast
150 g (5 oz)diced candied fruit- 50 g (2 oz)pearl sugar
1fava beans
- 400 g (14 oz) flour
- 4 eggs
- 150 g (5 oz) soft butter
- 80 g (3 oz) sugar
- 1 packet 8 g packet of baker’s yeast
- 150 g (5 oz) diced candied fruit
- 50 g (2 oz) pearl sugar
- 1 fava beans
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, sugar, yeast and eggs and knead for 10 minutes until smooth.Making it from scratch? See the yeast dough — rises ~2 h
- Knead in the soft butter, then some of the candied fruit, until evenly distributed.
- Cover and let rise for 2 hours, until doubled.
- Punch down, shape into a ring with a wide center hole and place on a lined sheet.
- Let rise 1 hour more, brush with egg wash and decorate with candied fruit and pearl sugar.
- Bake at 180°C (350°F) for 30 minutes until golden. Cool before serving.
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