Couronne des rois | Taste of France®
Start the new year with a traditional French brioche-style cake with this recipe extracted from Living France Magazine.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Sifter
- Spoon
- Plastic wrap
- Saucepan
- Baking sheet
- Parchment paper
- Oven
- Pastry brush
- Kitchen scale
- Whisk
- Cooling rack
- Chef's knife
- Cutting board
- Rolling pin
- Kitchen timer
- Airtight container
- Cake pan
- Ceramic feve
Ingredients
- 20 g fresh yeast (or 7g dried yeast)
- 5 tbsp tepid milk (plus extra for brushing)
- 50 g plain flour
- zest of one orange
- 60 g caster sugar
- 1 tbsp orange blossom water
- 250 g plain flour (plus extra for dusting)
- 2 eggs (lightly beaten)
- 80 g butter (softened)
- 40 g chopped candied peel
- 1 porcelain fève (charm, or whole almond)
- 3 tbsp apricot jam
- 1 tsp orange blossom water
- 8 glacé cherries (optional)
- 8 candied fruit pieces (optional)
- 2-3 tbsp pearl sugar
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