Couronne des rois (brioche) aux fruits confits

Chef Philippe’s selected couronne des rois shapes a rich orange-blossom brioche into a ring and decorates it with candied red cherries. Almond sticks and sugar grains share the surface beneath the selected neutral glaze and icing-sugar finish.

Flour, sugar, salt and fresh baker’s yeast begin the dough, followed by whole eggs and orange-blossom water. Softened butter is incorporated during kneading, and the dough rises before being folded down and refrigerated overnight.

The chilled dough is divided in two and worked on a floured surface. A folded portion becomes a long roll whose ends join to form a crown; a small fève token can be enclosed during shaping.

After rising on a nonstick tray, the crown receives a separate egg wash, almond sticks and sugar grains. It bakes until golden, then cools before the selected neutral glaze is warmed and brushed over the surface.

Candied red cherries adhere to the glazed crown, and icing sugar completes the decoration. The recipe offers tea alongside the finished brioche, while orange-blossom water remains part of the dough’s flavour.