The Brioche Crown is a delicious and simple dessert to prepare! It is filled with orange zest and candied cherries, but it can be enjoyed plain or stuffed with other ingredients such as chocolate chips. It’s perfect for the Christmas table; during the holidays I love filling the house with colorful decorations and I thought to myself: “What a splendid idea it would be to bring something truly original to the table?” The preparation is not complicated at all. The basis of everything, as it cannot be otherwise, is always using high-quality ingredients such as eggs, flour, milk, and honey. Now I leave you with the recipe procedure.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 7
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 391.78 (Kcal)
- Carbohydrates 55.18 (g) of which sugars 26.29 (g)
- Proteins 8.70 (g)
- Fat 15.52 (g) of which saturated 9.43 (g)of which unsaturated 5.57 (g)
- Fibers 1.27 (g)
- Sodium 38.50 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.5 cups Manitoba flour
- 1/4 cup milk
- 1 tbsp honey
- 1.75 tsp dry yeast
- 2 eggs
- 1/3 cup sugar
- 1/2 cup butter (at room temperature)
- to taste lemon zest (grated)
- 2 tbsp milk
- 3.5 oz candied orange
- 7 candied cherry
How to make the brioche crown
In the bowl of a stand mixer fitted with a dough hook, add the flour, yeast, sugar, honey, and grated lemon zest.
Turn it on at low speed and gradually add the milk. Knead until the dough is elastic, about 6-7 minutes. Once well absorbed, add the eggs and the butter, one piece at a time, waiting for the previous piece to be well incorporated before adding the next. Finally, add the candied oranges.
Transfer the dough to a work surface and give it a couple of strengthening folds. Form a ball and let it rest in a bowl covered with plastic wrap until doubled in size, about 2 hours.
After the resting time, divide the dough into 7 equal parts weighing about 3.35 oz each. Shape the parts into balls and arrange them in a circle on a baking sheet lined with parchment paper. Brush the surface with milk and decorate with the cherries. Let the crown rest in the oven with the light on for about 20 minutes.
After the resting time, bake at 350°F for about 20 minutes on the lower oven rack. Remove from the oven and let cool completely, then decorate with powdered sugar as desired.
Storing the brioche crown
The brioche crown can be stored under a cake dome or in a food bag for up to two days.
