French Kings’ Cake from Provence
For the Epiphany, in France we traditionally eat “une Galette des Rois” (King’s Cake made out of Puff Pastry and Almond Cream) or “une Brioche des Rois” (Kings’ Cake Sweet Bread), depending if you are from the Northern part of France or the Southern Part.
Although, I have not lived in France until I was 21 years old, both of my Parents came from the South. I keep at heart the Brioche from Provence, because it was my beloved Dad’s Favorite. I wish he could tastes this one, because it has so much flavor to it. It is my favorite!
The recipe is from Christophe Felder, like most brioche I make. Also, I have inspired myself from the one from Edda (Un Dejeuner au Soleil) because, she enjoys Orange Blossom Water as much as I do!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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French Kings’ Cake from Provence
Equipment
Ingredients
BRIOCHE BREAD DOUGH
- 0.85 cup (200 g) milk (Lukewarm )
- 2 tsp (10 g) sea salt
- 4 cups (500 g) bread flour
- 2 1/4 tsp (7 g) active dry yeast (1 US Packet 7g | 1 EU Packet 8g)
- 1/2 cup (100 g) sugar
- 2 eggs (Beaten)
- 1 Tbsp (15 g) Orange Blossom Water
- 10 1/4 tbsp (150 g) butter (Softened | At Room Temperature)
- 16 Candied Orange peel slices (Diced)
- 2 tbsp (16 g) pearl sugar (Decoration)
EGG WASH
- 1 egg yolk
- 1 tsp (5 g) milk
ORANGE BLOSSOM WATER SYRUP
- 1/2 cup (100 g) water
- 1/3 cup (70 g) sugar
- 3 Tbsp (45 g) Orange Blossom Water
Instructions
BRIOCHE BREAD DOUGH
- In a small sauce pan, bring the milk to a warm temperature. It should feel nicely lukewarm. Set aside.
- First, place the sea salt in the bowl of your stand mixer. Add the bread flour on top and make a well in the center. Add the active dry yeast, the sugar, and pour the warm milk over. Let it rest for 10 minutes.
- After the 10min, add both beaten eggs and the orange blossom water. Stir with the dough hook for about 8 minutes on the lowest speed of your stand mixer.
- Add the softened butter, and stir for another 3 minutes on low, then 5 minutes on medium high speed. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. NOTE: Don't hesitate to scrap the sides and bottom of the bowl when needed.
RISE
ASSEMBLY
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Once the dough has doubled, punch the dough down, and flatten into a large rectangle with your hands onto the Roul'Pat®.
- Slice the dough in two equal parts lengthwise.
- Sprinkle the diced candied orange peel over the middle of the rolled out dough. Then, gently roll it sealing the bottom end face down. Repeat with the second rectangle. And transfert onto your Large bonMAT™.
- Gently twist the dough around into a crown shape, and seal both ends together at the bottom..
- Let your Kings' Brioche rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.
BAKE!
- Preheat oven to 350F/180C.
- Brush your King's Cake with some egg/milk mixture and add the pearl sugar on top.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your Brioche from 15min). It is ready when golden brown and does not feel hallow to the touch.
- Once your Kings' Brioche is out of the oven, let it cool down for about 10min.
ORANGE BLOSSOM WATER SYRUP
- While your Brioche is baking in the oven, prepare the syrup.
- In a small sauce pan, heat on medium-low the water and sugar. Once the the sugar has melted, remove from the heat and add the Orange Blossom Water. Set aside. Brush the syrup over (This is the secret to seal the flavors and freshness), and decorate with candied fruits of your choice. Slide it onto a serving plate. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
thanks for your recipe! Mine didnt come out quite right, but i was experimenting with flours (allergic to wheat and rice, so made a millet, sorghum and arrowroot flour). I also over proofed it. But the taste was amazing! I will definitely try again 🙂
Hi Melissa, thanks for your message, you made my day! I am so glad you got to experiment with this recipe! You are very brave to have done so because these types of flour are so different especially when interacted together. Although I have many recipes with just almond flour, I’d like to share with you the blog of my friend Ewa: She cooks and bakes a lot with Millet. Her website is in French but there is nothing Google cannot translate. Here is the link to her millet recipes, I hope you will find some fun things to taste: http://leshorizonsdewa.canalblog.com/archives/2023/01/14/39779899.html Also, I would love to share your creations on the blog so feel free to send me a picture at bakingwithnessa@hotmail.com Wishing you a Happy New Year, ~Nessa