Rinquinquin Koulitchs

Rinquinquin Koulitchs


Ingredients for 2 brioches

10 g fresh baker yeast

200 ml lukewarm milk (cow or vegetal)

475 g Flour

5 g salt

3 eggs

75 g sugar

65 g soft butter

40 ml Rinquinquin

50 g orange peel

75 g raisins

50 g flaked almonds


1 tbsp lemon juice

180-200 g powdered sugar

1 egg white


Dried fruits, colored candied pearls, eatser chocolate eggs


Macerate the raisins and orange peel cut into small dices into the Rinquinquin for 20 minutes. Put aside.

In the bowl of the food processor, mix together the yeast in the lukewarm milk and 90 g of flour. Set aside during 20 minutes. 

Then add 285 g flour, the salt, the yolks and the sugar. Knead at a speed of 2 for 10 minutes.

Incorporate the soft butter and knead for another 2 minutes. 

Add 100 g flour. Knead for 5 minutes.

Blend in the raisins and the orange peels. Knead for 3 minutes.

Whisk the egg white into peaks, then delicately incorporate to the dough. Cover the bowl with a plastic film and let the brioche rise for an hour in a temperate room.

Place the dough on a floured surface, add the flaked almonds. 

Divide the dough in two pieces and place each one in a form with a cooking sheet.

Preheat the oven at 100°C. Cook the brioches at this temperature for 10 minutes, then raise the heat to 170°C and cook for another 45 to 50 minutes.  

Remove the brioches from the pan and let it cool.


In a bowl, place the egg white. Whisk it with a fork and slowly add the powdered sugar and the spoon of lemon juice. 

Cover the brioches with the frosting and add a few dried fruits, colored pearls or easter eggs as a garnish.

© Recipe and picture : Bambule Media

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