Every year, the Twelth Night Bread (known as royaume in Languedoc) makes a grand comeback for Epiphany, offering an opportunity to indulge in this soft, fragrant crown of brioche. This year, it was also my chance to bring out my Phrygian fèves—a nostalgic nod to the Paris Olympics!

But why not shake up tradition a little? Here’s a recipe adaptable to all tastes: with candied fruit, chocolate chips, kneaded by hand, in a bread machine, or using a Thermomix!

Ingredients:

For the dough:

• 450g (3 ¾ cups) white flour
• 1 packet (7g) of dry baker’s yeast
• 1 pinch of salt
• 70 ml (¼ cup) warm milk mixed with 70 ml (¼ cup) warm water
• 75g (⅓ cup) butter
• 75g (⅓ cup) sugar
• 2 beaten eggs
• Zest of 1 orange, finely grated
• Zest of 1 lemon, finely grated (optional)
• 15 ml (1 tbsp) orange blossom water
• 15 ml (1 tbsp) amber rum
• 1 fève (or more—let’s keep it fun!)
• 1 egg yolk (for glazing)

For decoration:

• Pearl or powdered sugar, candied fruits, sliced almonds, or chocolate chips (your choice!)
• 1 egg white mixed with 1 tbsp orange blossom water (for post-baking glaze)

Step 1: Preparing the dough

By hand (get ready to work those arms!):

1. Prepare a poolish: Mix the yeast with the warm milk-water mixture and 1 tsp of sugar. Let it rest in a warm spot for 15 minutes until frothy.
2. In a large bowl, make a well in the flour, and pour in the poolish, beaten eggs, orange blossom water, rum, and zests. Stir with a wooden spoon, then knead by hand for 10 minutes until smooth and homogeneous.
3. Add the butter in pieces and knead for another 10 minutes until the dough is smooth and elastic.

With a Thermomix:

1. Add the milk, water, yeast, and 1 tsp of sugar to the Thermomix bowl. Heat for 2 minutes at 37°C (98.6°F), speed 2. Let rest for 15 minutes in a warm spot until frothy.
2. Add the flour, beaten eggs, orange blossom water, and salt. Knead on the Dough Mode (Épi) for 5 minutes.
3. Add the whipped butter with sugar, rum, and zests. Knead again for 5 minutes in Dough Mode.

With a bread machine:

1. Prepare a poolish as above: Mix the yeast with the warm milk-water mixture and 1 tsp of sugar. Let it rest for 15 minutes until frothy.
2. Pour the poolish into the bread machine bowl. Add the beaten eggs, orange blossom water, flour, and salt. Select the “Dough” setting.
3. When the machine beeps (or halfway through kneading), add the whipped butter with sugar, rum, and zests.

Step 2: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let rise for 1.5 hours in a warm place—or overnight in the refrigerator—until the dough doubles in size.

Step 3: Shaping and Second Rise

1. Gently punch down the dough to remove air bubbles. Roll it out into a rectangle four times longer than it is wide.
2. Incorporate the fève(s).
3. Customize your filling:
   • Candied fruit: Sprinkle chopped candied fruit over the dough.
   • Chocolate chips: Swap the candied fruit for chocolate chips for a kid-friendly twist.
   • Other options: Pralines, marzipan, pine nuts… the sky’s the limit!
4. Roll the dough into a tight log and shape it into a crown, sealing the ends and top thoroughly. For a perfect seal, brush the ends with egg yolk before pressing together.
5. Place a bowl in the center of the crown to ensure a uniform hole during the second rise.
6. Transfer the crown to a baking sheet lined with parchment paper, seam side down. Let rise for 1 hour.

Step 4: Decoration and Baking

1. Preheat the oven to 180°C (350°F, convection). Place a bowl of water in the oven for a soft and airy brioche.
2. Brush the crown with beaten egg yolk for a golden crust.
3. Bake for 30–35 minutes until puffed and golden brown.
4. Remove from the oven and brush the brioche with a mix of egg white and orange blossom water for a shiny finish.

Decorate according to your preference:

• Candied fruit version: Garnish with candied fruit.
• Almond version: Sprinkle with sliced almonds.
• Chocolate chip version: Sprinkle with chocolate chips before baking.

Tips and Tricks

• Perfect seal: Pinch the ends of the dough log well to ensure an even rise.
• Baking secret: The bowl of water in the oven creates steam for a soft, moist brioche.

Conclusion: Ready, Set, Bake!

With this ultra-adaptable recipe, there’s something for everyone and every kitchen tool. Whether you’re team Thermomix, bread machine, or hand-kneading, candied fruits or chocolate chips, this King Cake is sure to delight your taste buds and showcase your baking skills. So, who will be the king or queen this year?

Bon appétit—and happy fève hunting!