King cake - step by step
A classic for Epiphany: the galette! This year, it will be wonderfully fluffy in its brioche version! Topped with pearl sugar, don't forget the fève of course :-) Follow all the steps of this King Brioche with our written instructions as well as our video recipe at the end :-)
Ingredients
Materials
- Stand mixer
Preparation
In the bowl of the mixer, put the sifted flour, salt, and sugar, and form a well. Place the crumbled yeast in the center of the well. Be careful, the salt must not touch the yeast, as it will kill it instantly.
Add the eggs and start kneading at speed 2 for about 8 minutes.
Then, while continuing to knead, gradually add the softened butter. Once all the butter is added, continue kneading for about 10 minutes, until the dough pulls away from the sides.
Let the dough rise for 45 minutes at room temperature, near a heat source if possible. Then degas the dough by pressing down to release all the air in the mixture. Then put it in the fridge to rise for 1 hour and 30 minutes.
After the rise, place the dough on a floured work surface. Degas the dough and form a ball. Create a hole in the center and widen it by turning the dough around your hand, for example. This is the stage where you can add a fève to your brioche.
Place the crown on a baking tray. The hole should be wide enough; otherwise, it may close during rising or baking. Cover the crown and place it near a heat source for 1 hour and 30 minutes to rise again.
Brush the crown with beaten egg and sprinkle with pearl sugar.
Bake for 20 minutes at 350°F (180°C). Pay close attention to the baking as it can go very quickly!
And there you have it, your King Brioche is ready to be enjoyed!
Observations
My dough doesn't come off the bowl: Brioche dough can be temperamental. If after 10 minutes of kneading after incorporating the butter, it doesn't come off, put the bowl in the fridge. Let it sit for a good ten minutes, then start kneading again. The dough can easily get warm, and kneading too long tends to heat it up.
The flour: it should be type T45.
The yeast: if you use dry yeast for this type of recipe, it will be riskier. Indeed, your dough will rise more slowly.
The temperatures: during the rising times, they should not exceed 35°C. The butter in the dough would start to melt, compromising the consistency of your galette.
Candied fruits: if you like them, you can add some.
Don't forget to put in the fève!
Nutrition
- Carbo: 24.7g
- Total fat: 8.9g
- Saturated fat: 5.1g
- Proteins: 4.8g
- Fibers: 1.2g
- Sugar: 10.2g
- ProPoints: 5
- SmartPoints: 8
Cookware
PetitChef_Official