Kings’ Brioche by Fabrice Capezzone


480 g Candied Fruit Cubes
36 g Orange Blossom Water
1 kg Flour (half traditional French flour T65 & half all-purpose flour T55)
135 g Sugar
25 g Salt
50 g Whole Milk
600 g Eggs
45 g Fresh Yeast (compressed)
25 g Trimoline
600 g Butter


Weigh all the ingredients and refrigerate everything, other than the butter, for 3-4 hours. Lightly rinse the candied fruit cubes under water to remove the sugar syrup, then mix with the orange blossom water and let macerate in the refrigerator. Knead all the ingredients (except butter, candied fruits and orange blossom water) for 5 minutes, then 7-8 minutes on second speed until the dough starts to come away from the sides of the bowl. Add the room temperature butter in several batches and knead for 2 minutes on third speed until the dough comes away from the sides of the bowl.

Mix the macerated candied fruits in evenly.

Put the dough in a tub and cover with plastic. Prove 1 hour at room temperature. Fold the dough and refrigerate overnight at 4°C (39°F).

Shape the dough and place on baking sheet lined with parchment. Prove at 27°C (80°F) for one and a half to two hours.

Brush with egg wash and sprinkle with nibbed sugar.

Bake at 160°C (320°F) for 25 to 40 minutes depending on the size.


Glaze and decorate with candied fruits.


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