Rose Water & Maraschino Cherries King Cake
HAPPY VALENTINE’S DAY to all the Valentines and Galantines out there!
I could not resist to present you my new favorite King’s Cake for today’s Celebration. But most importantly to get ready for Carnaval and Mardi Gras in a few days. This is again my favorite Sweet Dough from Chef Christophe Felder. You can find all my King Cake recipe HERE!
Without further ado… “Laissez Les Bons Temps Rouler”, Let The Good Times Roll!
I hope your will Enjoy this Brioche recipe as much as I did! Bon Appétit!
For more Brioches recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Rose Water & Maraschino Cherries King Cake
Equipment
Ingredients
BRIOCHE BREAD DOUGH
- 0.85 cup (200 g) milk (Warm)
- 2 tsp (10 g) 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)
- 2 tsp (10 g) Rose Water
- 10 1/2 Tbsp (150 g) butter (Softened)
- 10 oz (300 g) Maraschino Cherries (Sliced in two)
EGG WASH
- 1 egg yolk
- 1 tsp (5 g) milk
ROSE WATER SYRUP
- 1/2 cup (100 g) water
- 1/3 cup (70 g) sugar
- 2 Tbsp (30 g) Rose 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 rose 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 sliced Maraschino Cherries 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 heart shape, and seal both ends together at the bottom.
- Let your King 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 at 350F/180C.
- Brush your King's Cake with some egg/milk mixture and add the pearl sugar on top.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Brioche from 20min). It is ready when golden brown and does not feel hallow to the touch.
ROSE 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 Rose 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
