Name: Citrus Puff Pastry Brioche Crown (Bakery-Style)
Prep time: 210 min
Cook time: 25 min
Total time: 385 min
Yield: 8
Ingredients: Unsalted dry butter (84% fat), softened; Zest of limes; Zest of lemons; Zest of grapefruit; Zest of orange; Cake flour; Fine salt; Superfine sugar; Fresh cake yeast or active dry yeast; Large eggs; Whole milk; Unsalted butter, softened; Soft butter for the pan; Granulated or superfine sugar for the pan

Buttery puff pastry brioche crown swirled with citrus dry butter—lime, lemon, grapefruit and orange zest—for a golden, flaky centrepiece that serves eight.

A Bright & Buttery Citrus Puff Pastry Brioche Crown 🍋🍊

This Citrus Puff Pastry Brioche Crown is a true bakery-style centrepiece—flaky, deeply buttery and bursting with the aroma of fresh lime, lemon, grapefruit and orange zest. The magic lies in the citrus dry butter, which perfumes every laminated layer and gives the crown its vibrant, sunny flavour 🌞✨.

Unlike a classic brioche, this version is laminated like puff pastry, giving you feather-light layers with a caramelised, golden crust. It’s indulgent, impressive and surprisingly achievable at home with a bit of chilling and patience. Perfect for brunch, holidays, or any moment you want a showstopping pastry that feels like it came straight from a French bakery.

What Makes This Crown Special? ✨

Citrus-infused dry butter brings an aromatic lift to a traditionally rich dough.
Laminated brioche technique creates layers that are both tender and crisp.
Sugared pan gives the crown a glossy, subtly caramelised crust.
Bakes beautifully in a round tin for that signature crown shape 👑.

Every slice offers buttery flakes, soft brioche interiors and a bright citrus fragrance that fills the kitchen. It’s the kind of pastry that looks elaborate but rewards your time with extraordinary flavour.

Key Ingredients & Techniques 🍋🧈

This recipe blends the comfort of brioche with the elegance of puff pastry:

Citrus dry butter using lime, lemon, grapefruit and orange zest ensures every fold bursts with fragrance.
High-fat butter (84%) helps the lamination stay clean and defined.
A rich brioche dough enriched with eggs, milk and butter builds the foundation for those airy layers.
Classic folds and chilling—the secret to distinct lamination.
Sugared baking tin gives the bottom and edges a caramelised finish reminiscent of kouign-amann.

How the Lamination Works 🌀

You’ll wrap a block of chilled citrus butter inside cold brioche dough, then roll and fold it to create thin alternating layers. The butter melts during baking, lifting each layer and producing that irresistible flaky structure. Chilling between turns keeps everything precise and prevents the butter from melting into the dough.

Serving Ideas 🍽️

This crown is stunning straight out of the oven, but here are a few extra touches:

Serve warm with citrus honey, lemon curd, or mascarpone cream.
Pair with brunch classics like smoked salmon, fresh berries, or espresso.
Dust lightly with icing sugar for a bakery finish.

Make-Ahead & Storage Tips 🧊

The dough can be laminated the night before and shaped in the morning.
The baked crown keeps well for 2 days at room temperature.
Reheat gently at 150°C (300°F) for 5–7 minutes to revive the crisp layers.

Why You’ll Love It 💛

This pastry combines artistry and indulgence: fragrant citrus lifting the richness of brioche, layered into a golden, pull-apart crown. It’s elegant, celebratory and guaranteed to impress—yet grounded in solid technique that’s achievable in any home kitchen.

Perfect for Sunday mornings, holiday gatherings, or whenever you want your home to smell like a French bakery. Enjoy every flaky, citrus-kissed bite! 🍊✨