Gateau des Rois ou Brioche Provençale

In the south of France, you’ll often enjoy un Gateau des Rois or une Brioche Provencale. This specialty of Provence is characterized by its soft brioche crown. It has an orange blossom fragrance. It is adorned with delicious, real candied fruits that look like shiny, colorful jewels. Brioche Provençale is a regional specialty that has been appreciated for centuries. This South of France version is a light, golden brioche crown. It is generously topped with colorful candied fruit. This version differs from the traditional frangipane galette of other regions in France.

Recipe:

3 cups all-purpose flour (380g)
1 ½ teaspoons instant dry yeast (5g)
¾ cup whole milk warm (180g)
2 tbs orange flower water
1 large egg
⅓ cup granulated sugar (75g)
¼ cup unsalted butter softened (50g)
1 pinch salt
1 orange for zest (optional)
¼ cup pearl sugar (50g)
1 cup candied fruits diced, optional (125g)

For the egg wash:

1 egg yolk
2 tbs whole milk

Directions

1. Combine and mix the dry ingredients: yeast and 2 ¾ cups flour in your food processor. Add the warmed milk, orange blossom flavoring, beaten egg, sugar, and a pinch of salt. Add optional orange zest. Add butter and blend until the mixture forms a ball.

2. Remove mixture from processor and let rise covered for 60 to 90 minutes.

3. Shape the dough into a crown on a very lightly floured surface and make a hole in the center.

4. Brush the dough with the egg wash. Then cover with plastic wrap on a baking sheet lined with parchment. Let it rise again for about an hour until doubled in size.

5. After the second rise, brush again with egg wash and add the pearl sugar. Preheat the oven to 350°F/180°C and bake for about 30 minutes

6. Add the trinket under the crown and decorate with the candied fruits