Brioche King Cake
Hey foodies!
This morning, I finally tried the brioche king cake recipe!
Yes... With the Christmas holidays, I have to admit time was a bit tight, but I made it!
Here is a beautiful brioche king cake with chocolate chips!
To make a brioche king cake you will need:
- 105gr hot water
- 13.5gr cornstarch
- 53gr sugar
- 20gr fresh yeast
- Zest of one orange
- Juice of half an orange
- 2 tsp vanilla extract
- 25gr glucose
- 25gr white chocolate
- 25gr butter
- 263gr flour
- 3/4 tsp salt
- 75gr milk chocolate chips
- 10gr heavy cream
- 1 egg yolk
Let's get started!
Start by pouring 105gr of hot water into a bowl. Add 13.5gr of cornstarch and 53gr of sugar, then whisk together.
Then crumble in 20gr of fresh yeast and mix again.
Take one orange and grate the zest. I use my magic grater, perfect for citrus fruits, tonka beans and much more! :o)
Cut the orange in half, squeeze one half into the mixture, then whisk again.
Then add 2 tsp of vanilla extract and 25gr of glucose and mix again.
Pour 25gr of white chocolate into a bowl and heat it for 30 seconds in the microwave at a maximum of 600Watt. It won't be fully melted, that's normal.
Add 25gr of butter to the chocolate, then heat for another 30 seconds in the microwave, still at 600Watt.
Even if the mixture doesn't look melted, it is! Stir gently with a spatula and you'll see that everything is nicely melted.
Pour the butter/chocolate mixture into the bowl with the rest of the ingredients and whisk one last time.
Then add 263gr of flour and 3/4 of a tsp of salt.
Make sure the salt stays on top of the flour and doesn't come into direct contact with the yeast, as this could prevent it from developing properly.
Time for 10 minutes of kneading! Yes yes, I did say 10 minutes and not one less! ;-)
Kneading the dough for 10 minutes allows the gluten and yeast to develop.
Use the dough hook and work the dough at medium speed for 10 minutes.
Once the 10 minutes are up, gather the dough into a ball using a dough scraper.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Then create a proving environment by placing the bowl in your oven with a bowl of very hot water next to it. Close the oven and do not open the door for 1 hour.
After this resting time, your dough will have risen slightly. Don't worry if it hasn't doubled in size, that's normal.
Add 75gr of milk chocolate chips and mix gently using a dough scraper.
Divide the dough into 7 balls of 75gr and one last one with the remaining dough of approximately 90-100gr.
Here is an explanatory video to help you shape the balls:
Use a perforated baking tray and a perforated mat. This gives you the best bake — perfectly even top and bottom! :-)
Now it's time to hide the charm!
Take one of the 75gr balls, place the charm in the centre and seal the dough around it. Once the charm is well covered, place the ball charm-side down. This way, it will remain completely invisible.
Arrange the 7 balls of 75gr in a circle with a little space between them (see third photo below), then place the larger 90gr ball in the centre.
We now need to prove the dough again, but my oven is already busy for another tutorial :o) So we need a plan B.
Here is another way to create a proving environment: use an airtight storage box, place a bowl of very hot water inside (I used my jug as the bowl didn't fit), then close the box tightly for 2 hours.
As before, do not open the box during these 2 hours so the proving environment stays effective.
This time your dough will rise nicely! And there will be no more gaps between your balls.
Preheat your oven to 150°C fan-assisted.
The king cake looks wonderful, nicely risen and almost ready to go in the oven.
Prepare a glaze by mixing 10gr of heavy cream and an egg yolk.
Then brush this mixture over the crown using a pastry brush.
Bake your king cake crown in the preheated oven at 150°C for 35-40 minutes.
And there you have it! A magnificent king cake crown filled with chocolate chips. Yummy, 100% indulgence!
I hope you enjoy this tutorial!
At home, we love making this brioche all year round, with or without a charm... but often with a charm to delight the kids! :o)
The chocolate chips are optional but they taste so good!
Wishing you a wonderful Sunday! :o)
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
Watch our recipe on video!
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Comments
Question de Sylvie
By: Sylvie L. On 2025-01-05Il y a des différences entre la recette écrite et la recette vidéo (lévure, pétrin). Moi j’ai suivi la recette écrite et je suis en attente du premier repos (étuve).
Replied by: Karin On 2025-01-06
Question de Christine
By: Christine Z. On 2023-01-01Coucou,
N'ayant pas de micro ondes pour faire fondre le chocolat blanc,c'est bien de le faire fondre au bain marie ou dans une casserole ?
Bonne journée
Christine
Replied by: Karin On 2023-01-02
Question de Karen
By: Karen B. On 2021-12-31Par quoi peut on remplacer le chocolat blanc? ☺️ Merci pour la recette
Replied by: Laura On 2022-01-03
Réponse à M-P
By: Cakelicious-Team On 2019-01-25Si vous ne respectez pas les temps de pousse, votre pâte lèvera moins bien et sera donc moins aérée et gonflée... Vous risquez d'avoir une pâte toute compacte malheureusement....
Désolé
Belle journée.
Karin
Réponse
By: Cakelicious-Team On 2019-01-05Oulàlà la boulette! :o( Je vous ai noté 135gr de maïzena au lieu de 13.5gr de maïzena...
Je suis super méga navrée pour l'erreur!
Du coup c'est pour cela que le grammage ne fonctionnait pas.
Toutes mes excuses!
La recette est maintenant corrigée. :o)
Karin
Question de Client
By: Client C. On 2019-01-01Super ! Merci beaucoup pour votre réponse rapide ! :-)
M-P
Replied by: Client C. On 2019-01-06
Réponse à M-P
By: Cakelicious-Team On 2019-01-01Oui oui dans cette recette vous pouvez sans soucis mettre du miel à la place du glucose. :o)
Très belle journée et bonne année!
Karin