Bordeaux King’s Crown

January in France is the month of traditional French King’s Pie. Typically made with 2 puff pastry layers or billowy brioche, the latter is found more commonly in the southern french bakeries. This brioche crown is usually made with seasonal candied fruits like citrus and lemon and a light flavour of rum finishes off the taste of this delicious brioche.

INGREDIENTS

DoughQuantity
Bread flour200g
Eggs100g
Milk20ml
Salt4g
Sugar60g
Saf-instant® Gold Instant Dry Yeast8g
Magimix® Softness2g
Livendo® BD1004g
Butter70g
Rum6ml
Candied fruits (angelica, orange, lemon)40g

FEATURED PRODUCT

Saf-instant® Gold

PREPARE THE DOUGH

  1. Place all the ingredients into the mixer except for the butter, sugar (20g), rum and candied fruits.
  2. Mix the ingredients for 4 minutes on low speed and 8 minutes on high speed.
  3. Add in the butter, sugar (20g) and rum. Mix the ingredients for 5 minutes on low speed and 2 minutes on high speed.
  4. Add in the candied fruits and mix for 1 minute on low speed.
  5. Final dough temperature should be approximately 28˚C.
  6. Place the dough into a bowl, cover and let it rest for 120 minutes at 25˚C.

SHAPING

  1. Divide the dough at 500g.
  2. Roll it and let it rest for 20 minutes.
  3. Flatten the dough with your hand and make a hole in the middle.
  4. Roll the dough from the inside of the hole till you have a nice regular crown.
  5. Place the crown on the tray and let it rest for 120 minutes at 30˚C.

BAKING

  1. Preheat oven at 160˚C.
  2. Brush a layer of egg-wash.
  3. Bake the crown for 30 minutes at 160˚C.

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