Experience the magic of French baking at home with this Golden Brioche Crown, enriched with eggs, butter, and milk for a pillowy, tender crumb. A touch of orange and lemon zest lifts the dough, while toasted almonds add a delightful crunch. This showstopper is perfect for brunch or a special breakfast, and the sweet aroma will fill your kitchen with classic Parisian charm.
Top Tip
Let your dough rise slowly in the fridge overnight for the best flavor and texture.
Ingredients
For the Brioche Dough
- 3 1/2 cups all-purpose flour (plus more for dusting)
- 1/2 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp fine sea salt
- 4 large eggs, room temperature
- 1/2 cup whole milk, lukewarm
- 1/2 cup unsalted butter, softened and cubed
- 1 tbsp orange zest
- 1 tbsp lemon zest
For Finishing
- 1 egg (for egg wash)
- 2 tbsp sliced almonds, toasted
- 2 tbsp pearl sugar or coarse sugar (optional)
Steps
- In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt. Mix briefly to combine.
- In a separate bowl, whisk together the eggs, lukewarm milk, orange zest, and lemon zest.
- Add the wet ingredients to the dry and mix until a shaggy dough forms. Knead on medium speed (or by hand) for 5 minutes until mostly smooth.
- Add the softened butter, a few cubes at a time, kneading until fully incorporated before adding more. Continue kneading for 8-10 minutes until the dough is glossy, elastic, and slightly tacky.
- Form the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled (about 1.5-2 hours).
- Punch down the dough, cover, and refrigerate overnight (or at least 4 hours) for deeper flavor and easier shaping.
- Turn the chilled dough onto a lightly floured surface. Divide into 8 equal pieces. Roll each into a ball.
- Arrange the balls in a circle in a greased 9-inch round cake pan or springform, placing one in the center. Cover and let rise until puffy, about 1 hour.
- Preheat oven to 350°F (175°C). Beat the remaining egg and brush over the dough. Sprinkle with toasted almonds and pearl sugar if using.
- Bake for 25-30 minutes, until deeply golden and a skewer inserted comes out clean. Cool slightly before serving.
Nutrition
- Calories: 320
- Protein: 8g
- Net Carbs: 46g
- Fat: 11g
- Fiber: 2g
Tips
- Try adding a handful of chopped dark chocolate or dried fruit for a decadent twist.
- Brioche freezes beautifully—slice and freeze leftovers for quick toasting.
- For extra shine, brush the baked crown with a little warm apricot jam.
FAQs
Can I make the brioche dough ahead of time?
Absolutely! The dough develops better flavor if chilled overnight in the fridge. You can keep it refrigerated for up to 24 hours before shaping and baking.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
What if I don’t have pearl sugar?
You can use coarse turbinado sugar, or simply skip this step—the brioche will still be delicious with just the almonds.
Can I use instant yeast instead of active dry?
Yes, use the same amount. You can skip blooming the yeast, but still mix it with the dry ingredients.
How do I know when the brioche is baked through?
The top should be a rich golden brown, and a skewer or toothpick inserted into the center should come out clean.