The recipe for king cake 👑

Published on 01/08/2024

There are several schools for enjoying this wonderful brioche: on Epiphany Day or the first Sunday of January... We have decided that - like the wishes of happy new years - we can also continue to enjoy a beautiful king cake throughout the first month of the year! So here is the recipe!!

Ingredients (serves 6 to 8 people)

  • 375g flour
  • 10g fresh yeast + ½ dl lukewarm water + 1tbsp sugar
  • 3 eggs
  • ½ dl water
  • 150g butter
  • ½ tsp salt
  • For the syrup
    • ½ dl water
    • 3 tbsp orange blossom
    • 1 tbsp of cognac
    • Zest of a lemon / zest of an orange
  • To decorate
    • Candied fruit or dried fruit
    • Granulated sugar



Start by preparing the syrup : in a small saucepan put all the syrup ingredients. Bring to a gentle boil and simmer until the sugar has completely dissolved.

In a container, prepare the leaven: crumble the fresh yeast, add the sugar and 100g of flour – add the lukewarm water – mix – cover with a damp cloth in a warm room (25°C) for 1/2 hour.

During this time, put the rest of the ingredients in a food processor – mix.

Add the syrup – mix – and finally the sourdough.

Mix well in the robot for around ten minutes. The dough is softer than normal brioche dough.

Transfer the dough to a floured container. Cover with a damp cloth and leave to rise in a warm room for around 1.5 to 2 hours until the dough has doubled in volume.

When the dough has doubled in volume break it by lifting it several times to degas it. Leave to grow again for 4 to 5 hours. Then pour the dough onto a floured work surface – roll it like a sausage and form a crown – place it on a buttered baking sheet or on a baking sheet covered with baking paper. Seal the two ends with a little water.

Brown the surface with egg yolk and leave to rise for another 30 minutes before baking in a preheated TH6 oven (180°C) for 20 to 30 minutes.

Decorate with pieces of candied fruit or dried fruit, interspersing with strips of granulated sugar.


The little + DLP

For the second proof, let the dough rise overnight in the refrigerator in the mold covered with a damp cloth.

Replace the browning egg with a mixture of warmed milk, sugar and orange blossom. The result is less shiny, more rustic

If you are using a gas oven, add a small bowl of water to moisten the cooking.


Domaine La Parpaille reopens its doors on March 1, 2024

Reservations for our rooms and houses are now available online for the 2024 season. We also have some nice surprises and new features in store for you. Stay tuned to find out more!

Thank you for your patience