INFO
Another variation on the king’s cake, brings back memories as I used to love this one when I was a kid.
Details
Ingredients
- 280 g Flour (pastry flour or extra fine is better)
- 10 g Fresh Yeast
- 80 ml Milk (luke warm)
- 2 Egg
- 50 g Sugar
- 1 bag of Vanilla Sugar
- 1 pinch of Salt
- 70 g of butter (room temperature)
- Pearl Sugar
- 1 fève
Method
- Get the butter out, cut in small dice and leave it to get to room temperature
- Crumble of the yeast into the luke warm milk, mix well then set aside for 10 minutes
- In the mixer bowl, add the flour, milk with the yeast, the sugar, vanilla sugar, the pinch of salt
- Mix well until the dough is flexible and soft.
- Add the soft butter and mix well
- Set aside in a bowl covered with a kitchen towel for 1 hour at room temperature
- Set aside in the refrigerator for a couple of hours
- Take the dough out, knead the down to make it go down, make a ball then using your finger make a hole in the middle in the to make a ring
- Cover again and let it rise for a couple of hours at room temperature
- Pre-heat the oven at 180 C/350 F
- Prepare your egg wash, brush/paint the galette, wait 5 minutes, brushpaint again with the egg wash, now sprinkle the pearl sugar on top of it
- Place in the oven, cook for about 25 minutes
Quick View
| Traditional | |
|---|---|
| Serve | 6 to 8 |
| Preparation Time | 5 hours |
| Cooking Time | 25 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
