The king cake from Provence is different from the traditional king cake : galette des rois.
It’s perfect for those who don’t like almond taste. This brioche version flavored with orange blossom water is topped with candied fruits.
Preparation time: 1 hour – Resting time: 1 h30 – Cooking time: around 30 min
- 500g of flour
- 100g of sugar
- 3 eggs + 1 egg yolk
- 150ml of milk
- 150g of butter
- 100g of candied fruits
- 1 tbsp of yeast
- 2 tablespoons orange blossom water
- 1 teaspoon salt
- For the decoration:
- Powder sugar
- Candied 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 candied 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 to380°F 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.