Last year, I proposed you to call the galette des rois in almond cream, but this year as I didn’t feel like cake, I do, with the help of Mister, a cake to the good taste of orange blossom. To accompany all this, a good sugar casson, which crunches under the teeth and candied fruit. A treat this little brioche of the kings, don’t you think ?!
As is the tradition in Provence, this is the cake that is eaten during this period, it represents the crown of the king and his jewels…and all this eating of course !!!
And as the last week of January arrives, why not finish in style ?!
Crown of kings brioche with fleur d’oranger
- 250 g of flour
- 125 g of soft butter
- 3 eggs + 1 yellow gilding
- 30 g of sugar
- 10 g of baker’s yeast
- 2 g of salt
- 1 tbsp of orange flower water
- 30 g of sugar casson
- Candied fruit (clementine, angelica, cherries, orange…)
- A bean
Put the yeast with 2 tablespoons warm water, let stand 10 min then stir.
For the brioche, put the flour into a bowl, make a well and add the yeast to the center. Work the dough between your fingers and stir in the eggs,the orange flower water, sugar and salt. Knead the dough and stretch it, then add the butter. Knead the dough until it comes off of the bowl (you can transfer on the workplan for ease of reference).
Let the dough rise, covered under a tea towel for 2 hours.
Dégazez the dough with the point and form a crown. Don’t forget to put the bean on the inside at this time !
Place the dough on a baking sheet covered with parchment paper and leave to swell between 4 hour and the night.
Preheat the oven to 170°.
Bask the brioche with the egg yolk diluted with 1 tablespoon of water with a sprinkle of sugar casson.
Bake for 30-35 minutes.
Let cool the cake on a rack and then decorate with the candied fruit in the centre.
Good crown !