Rose Water & Maraschino Cherries King Cake

This Sweet King Cake recipe is my all time favorite for February. It is perfect for Valentines but also to celebrate the upcoming Mardi Gras!

Prep Time 10

Bake Time 25

PROOF 2 30

Total Time 3 5

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

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 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!

Nutrition

Keyword Best King Cake, Best King Cake Recipe, Bolo-Rei, Brioche, Brioche des Rois, Couronne des Rois, King's Cake, Maraschino Cherry, Roscón de Reyes, Rose Water

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