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Le Chaudron recipe
Couronne de l'Avent briochée
Advent brioche wreath
⏱ 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
60 g (2 oz)sugar
1 packet8 g packet of baker’s yeast
100 g (3½ oz)candied fruit
50 g (2 oz)sliced almonds
1orange zest
- 400 g (14 oz) flour
- 4 eggs
- 150 g (5 oz) soft butter
- 60 g (2 oz) sugar
- 1 packet 8 g packet of baker’s yeast
- 100 g (3½ oz) candied fruit
- 50 g (2 oz) sliced almonds
- 1 orange zest
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, eggs and orange zest and knead for 10 minutes until elastic.Making it from scratch? See the yeast dough — rises ~2 h
- Knead in the soft butter until the dough is smooth, supple and glossy.
- Cover and let rise for 2 hours, until doubled.
- Punch down, work in the candied fruit, divide into three strands, braid and shape into a wreath.
- Let rise 1 hour on a lined baking sheet.
- Brush with egg, sprinkle with sliced almonds and bake at 180 °C (350 °F) for 30 minutes until golden.
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