Galette des Rois recipe

Ingredients:

• For the Brioche Dough:

  • 300g all-purpose flour
  • 1 tablespoon instant yeast
  • 2 large eggs
  • 60g granulated sugar
  • 5g salt
  • 15ml orange blossom water
  • 35ml warm water
  • 100g unsalted butter, softened

• For the Filling and Decoration:

  • 100g mixed candied fruits from Passion du Fruit
  • 1 egg yolk (for glazing)
  • Pearl sugar (optional)
  • Apricot jam (for glazing)
  • A fève (a small charm or bean)

Instructions:

1. Prepare the Dough:

   • In a small bowl, dissolve the instant yeast in warm water and let it sit for about 10 minutes until frothy.
   • In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the eggs, orange blossom water, and the yeast mixture.
   • Mix the ingredients until a sticky dough forms. Gradually incorporate the softened butter, kneading until the dough becomes smooth and elastic. This may take about 10 minutes of kneading.

2. First Rise:

   • Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean cloth and let it rise at room temperature for about 4 hours, or until it has doubled in size.

3. Incorporate Candied Fruits:

   • After the first rise, gently deflate the dough and knead in the mixed candied fruits from Passion du Fruit. If desired, add the fève at this stage, ensuring it's well hidden.

4. Shape the Brioche:

   • On a floured surface, shape the dough into a large roll and form it into a crown or ring shape. Place it on a baking sheet lined with parchment paper.
   • Cover the dough with a cloth and let it rise again for about 2 hours, or until it has doubled in size.

5. Preheat and Glaze:

   • Preheat your oven to 180°C (350°F).
   • In a small bowl, beat the egg yolk with a tablespoon of water. Brush this mixture over the surface of the dough to give it a golden sheen when baked.

6. Bake:

   • Bake the brioche in the preheated oven for 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

7. Add Final Touches:

   • While the brioche is still warm, brush the top with a thin layer of apricot jam to give it a glossy finish.
   • Decorate with additional candied fruits and sprinkle with pearl sugar if desired.

8. Serve:

   • Allow the Galette des Rois to cool completely before serving. Tradition dictates that the person who finds the fève in their slice is crowned king or queen for the day!

Enjoy this festive Provençal treat, perfect for celebrating Epiphany or any special occasion.