Provençal King Cake with Candied Fruits | Easy Epiphany Recipe | Passion du Fruit

The Provençal galette des rois with candied fruits is a festive variation of the traditional king cake, combining a rich pastry with colorful candied fruits. It is enjoyed during Epiphany and highlights southern French flavors.

The Provençal King Cake, also known as the Southern French King Cake, is a traditional brioche prepared to celebrate Epiphany. Unlike puff pastry king cakes, this version is soft, ring-shaped, delicately flavored with orange blossom, and generously decorated with colorful candied fruits.

Key information

• Preparation time: 30 minutes
• Resting time: 2 hours 15 minutes
• Baking time: 20 to 25 minutes
• Difficulty: Intermediate
• Servings: 6 to 8 people

Ingredients for a Provençal King Cake

For the brioche dough

• 500 g all-purpose flour
• 100 g sugar
• 10 g salt
• 3 eggs
• 20 g fresh baker’s yeast
• 100 ml lukewarm milk
• 150 g softened butter
• 1 tablespoon orange blossom water

For the filling and decoration

• 200 g Provençal candied fruits from Passion du Fruit (orange peel, cherries, angelica, melon)
• 1 traditional figurine (fève)
• 1 egg yolk (for glazing)
• Pearl sugar (optional)

For the best result, choose high-quality artisan candied fruits, which provide a soft texture and a balanced, natural sweetness.

Preparation steps

Prepare the brioche dough

1. Dissolve the fresh yeast in the lukewarm milk and let it rest for 10 minutes.
2. In a large bowl, combine the flour, sugar, and salt.
3. Add the eggs, yeast mixture, and orange blossom water.
4. Knead the dough for 10 minutes until smooth.
5. Gradually add the softened butter and continue kneading for another 5 minutes.
6. Shape the dough into a ball, cover with a clean cloth, and let it rise for 1 hour 30 minutes until doubled in size.

Add the candied fruits

7. Gently deflate the dough.
8. Carefully fold in 150 g of diced candied fruits, reserving the rest for decoration.
9. Shape the dough into a ring and insert the figurine.
10. Place the cake on a baking tray lined with parchment paper and let it rise for another 45 minutes.

Decoration and baking

11. Preheat the oven to 180°C (350°F).
12. Brush the cake with the egg yolk.
13. Decorate with the remaining candied fruits and pearl sugar if desired.
14. Bake for 20 to 25 minutes, until golden brown.

Allow the cake to cool slightly before serving. This Provençal King Cake can be enjoyed warm or at room temperature.

Passion du Fruit tip

For an even more fragrant brioche, lightly coat the diced candied fruits with flour before adding them to the dough. This ensures even distribution and prevents them from sinking.

FAQ – Provençal King Cake with candied fruits

Can the Provençal King Cake be prepared the day before?

Yes, the brioche can be prepared a day in advance and kept at room temperature, well wrapped. It can be gently reheated before serving.

Which candied fruits should be used?

Traditional choices include candied orange peel, cherries, angelica, and melon. Artisan-quality candied fruits ensure the best texture and flavor.

Can orange blossom water be replaced?

Yes, it can be replaced with orange or lemon zest for a slightly different aromatic profile.

How should the cake be stored?

The cake keeps well for up to 48 hours at room temperature, protected from air.

To enhance this recipe, explore our selection of artisan candied fruits from Passion du Fruit, ideal for all traditional baking recipes.</p

Looking for a softer, brioche-style Epiphany cake? Discover our Provençal King Cake Brioche with Candied Fruits , a Southern French specialty flavored with orange blossom and artisan candied fruits.