King cake from Provence (South of France)

The king cake from Provence is different from the traditional king cake : galette des rois. It’s perfect for those who are not big fan of frangipane. This brioche version perfumed with orange blossom is surmounted with confits fruits.

Preparation time: 1 hour – Resting time: 1 h30 – Cooking time: around 30 min

  • 500g sieved flour
  • 100g sugar
  • 3 eggs + 1 egg yolk
  • 150ml milk
  • 150g softened butter
  • 100g confit fruits
  • 10g bread yeast
  • 2 tablespoons orange blossom water
  • 1 teaspoon salt
  • For the decoration: 
  • Powder sugar
  • Confit fruits

Preparation of the king cake from Provence

In a salad bowl, mix the flour with the sugar and the salt.

Make a hole in the centre and gradually add the sachets of yeast, the milk, the orange flour water, the butter and the eggs, mixing well.

Knead for 5 to 10 minutes until you get a smooth paste which doesn’t stick to your hands.

Form a ball and leave to rest for 15 minutes, covering with a teatowel. The mix should triple in volume.

Add the diced confit fruits. Form the mix into a circle and join the two ends so you have a round, regular crown. Slip in a feve.

=>Buy a feve for my king cake

Cover with a teatowel and leave to rise for 1h15 in a warm spot (for example a switched-off oven).

Preheat the oven to 180°C (gas mark 6) 15 minutes before the end of the rising period.

Glaze the surface of the crown with an egg yolk, then powder with icing sugar.

Place it on a baking tray lined with baking paper.

Bake in the oven for 30 to 35 minutes.

When you take the cake out of the oven, decorate it with sliced confit fruits.

Bon appetit!

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