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.
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.