French Kings' Cake from Provence

Here is a Crown-shaped Sweet Brioche from the South of France ; traditionally eaten during the month of January for the Epiphany.

Prep Time 10

Bake Time 20

Resting Time 2 30

Total Time 3

Equipment

Large Bonmat™

Baking Sheet (L)

Rectangular Roul Pat®

Ingredients

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

Scrape the dough out onto the Roul'Pat®, dust with a bit of flour, and knead lightly into a ball (don't worry the dough is very sticky). Place it in a clean bowl. Let the dough rise in a turned off preheated oven (100F/37C) for 2 hours or at room temperature for 2 1/2 hours. It will double in size.

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!

Nutrition

Keyword Bolo-Rei, bon cook, bonmat, Brioche, Brioche des Rois, classic french recipes, Couronne des Rois, easy french recipe, easy kings cake recipe, guy demarle, King's Cake, Roscón de Reyes, silicone bakeware, silicone molds, silpat, toile de cuisson

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!