Nutrition Facts
8 servings
8
Recipe for the Provençal king cake.
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Ingredients
400 Flour Type 45
10 Yeast
50 Sugar
1 pinch Salt
4 Egg
150 Butter
1 Lemon zest
Grain sugar
1 Apricot jam
Directions
1
In a mixing bowl, place the flour. Make a well: add the yeast previously mixed with the tablespoon of orange blossom water. Add the sugar, salt, eggs, and lemon zest. Mix everything with your hand to obtain a slightly sticky dough. Place the dough on a floured work surface and start kneading until the dough is firm. Gradually add the softened butter while working the dough until the butter is fully incorporated. Knead energetically for 5 to 10 minutes following the method of some professionals, which involves lifting the dough to shoulder height, slapping it on the work surface, then folding it by rolling it from the bottom to the top, picking it up by its right end and repeating the process (I find this method very practical). Form a ball and return it to the mixing bowl. Cover with plastic wrap and let it rise for 6 hours at room temperature. Then refrigerate the dough overnight. The next day, take the dough out. Work it a bit to relax it, then let it rest for 5 minutes. Make a hole in the center of the dough and stretch it to form a ring. Cover and let it rise for 2 hours. Preheat the oven to 180°C. Brush the ring with a beaten egg. Decorate with granulated sugar. Bake for 20 minutes. Allow to cool, then brush the parts of the ring not covered with granulated sugar with jam that I heated with 1 teaspoon of sugar and 1 teaspoon of orange blossom water. Attach the candied fruits as desired.
Ingredients
Ingredients
400 Flour Type 45
10 Yeast
50 Sugar
1 pinch Salt
4 Egg
150 Butter
1 Lemon zest
Grain sugar
1 Apricot jam
Directions
Directions
1
In a mixing bowl, place the flour. Make a well: add the yeast previously mixed with the tablespoon of orange blossom water. Add the sugar, salt, eggs, and lemon zest. Mix everything with your hand to obtain a slightly sticky dough. Place the dough on a floured work surface and start kneading until the dough is firm. Gradually add the softened butter while working the dough until the butter is fully incorporated. Knead energetically for 5 to 10 minutes following the method of some professionals, which involves lifting the dough to shoulder height, slapping it on the work surface, then folding it by rolling it from the bottom to the top, picking it up by its right end and repeating the process (I find this method very practical). Form a ball and return it to the mixing bowl. Cover with plastic wrap and let it rise for 6 hours at room temperature. Then refrigerate the dough overnight. The next day, take the dough out. Work it a bit to relax it, then let it rest for 5 minutes. Make a hole in the center of the dough and stretch it to form a ring. Cover and let it rise for 2 hours. Preheat the oven to 180°C. Brush the ring with a beaten egg. Decorate with granulated sugar. Bake for 20 minutes. Allow to cool, then brush the parts of the ring not covered with granulated sugar with jam that I heated with 1 teaspoon of sugar and 1 teaspoon of orange blossom water. Attach the candied fruits as desired.
Notes
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Fishermandu13
This recipe is super easy; however, I just added a little water to get a smooth dough before incorporating the butter. Since we don't like fruits, I replaced them with chocolate chips, and the whole family enjoyed it. -
belurette
I followed the recipe exactly regarding the quantities and rising times. However, I kneaded the dough in a mixer until I obtained a nice ball. My dough rose well. However, during baking, a void formed inside the crown. And unfortunately, I didn't bake it long enough. After the first attempt, I think it’s necessary to slightly increase the amount of sugar and add 2 tablespoons of orange blossom water for more flavor as some comments suggest. Essential: dissolve the yeast in a bit of warm water before mixing it with the orange blossom water. -
Julie83
Perfect Really perfect, by adding a bit of sugar and orange blossom as mentioned in the previous comments. My suggestion: +sugar +orange blossom -
odile_l26
successful... not difficult to make for a result like in the picture! My suggestion: I made it twice and added 75g of sugar, a little more salt, and 2 tablespoons of orange blossom water... it was perfect for us!! -
martine
excellent recipe!! the cake is very fragrant because I added 2 tablespoons of orange blossom water, and based on the comments, I added some sugar!! I added my candied fruits inside during the last kneading!! it rose well with just 10g of fresh yeast!! it is better than the one from my baker lol
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