Today is the feast of the Epiphany (can be that I don’t teach you anything but good, I tell you, when it costs no more !)… so, yes, I know many of you have already to have to succumb to cake this weekend, but I’m not sure (I myself have yielded to the temptation, but hey I have a excuse me !). This year I decided to provide you with a recipe for brioche that I love, the challah (thanks Dad for the recipe !). A cake that I prepare personally without eggs, and for the occasion I put the candied fruit, raisins and a bean, of course !!! And then this year’s Mini Miss can’t eat nuts, so exit the galette frangipane for us this year. Well, as you are nice, I give you the links to the recipes of previous years, with all that, I hope that you’ll find a soul mate or at least your happiness : the galette des rois in almond cream, the crown of kings brioche and galette des rois almonds, chocolate and Grand-Marnier…

And my little fingers tells me that this year, there will probably be a cake anyway… to be continued !

Challah kings with candied fruit {vegan}

For 1 cake Save Print Ingredients

  • 500 g of wheat flour bise
  • 100 g of sugar
  • 1/3 of a cup vegetable oil
  • 1/2 teaspoon salt
  • 4 tablespoons of yeast dehydrated, or 2 packs of yeast
  • 150 g of candied fruits in cubes
  • 100 g of raisins
  • 50 g of sugar casson
  • 3 tablespoons cold water (optional)



  • Put the raisins to swell in the hot tea for 10 minutes, drain.
  • Put the yeast with 2 teaspoons of warm water and let stand for 10 minutes, this step is not necessary if you use the sourdough.
  • Put the flour, the sugar, the salt and the olive oil in a bowl. Add the yeast and knead for 10 minutes to obtain a nice dough elastic (add a little cold water if needed).
  • Leave the dough to rest, covered, in a warm place for about 1 hour.
  • Dégazez the dough with your fist,add the raisins (drained) and the candied fruit and then form three flange 30 cm long approximately.Braid the brioche, add the beans and then arrange on a baking sheet. Then add the sugar casson above.
  • Let stand, covered, about 30 min.
  • Bake the cake in a cold oven and bake at 200° for 30 minutes.


Good challah !

Written by Doc

Leave a Reply

Your email address will not be published. Required fields are marked *