Galette Provençale a Holiday Dessert Recipe

Discover the Galette Provençale

If you don’t have a galette variation in your country, you can very well make it yourself. While you cook, the children in the family can have fun making wreaths. It really is a very festive time. Moreover, this cake really encourages conviviality, between friends and/or colleagues. I give you in this article the recipe that we follow to make our Provençal galette.

Si vous n’avez pas de galettes dans votre pays, vous pouvez très bien la réaliser vous-mêmes. Pendant que vous cuisinez, les enfants de la famille peuvent s’amuser à fabriquer des couronnes. C’est vraiment une période très festive. D’ailleurs ce gâteau incite vraiment à la convivialité, entre amis et/ou collègues. Je vous livre dans cet article la recette que nous suivons pour réaliser notre galette provençale.

I wish you a happy King’s Feast on January 6th (read about holiday traditions here).

Je vous souhaite de bonnes fêtes des Rois.

Galette Provençale - Christmas Cake

Virginie Van Der Wees

Shaped like a wreath and decorated with dried fruit, the galette Provençale is a seasonal favourite. This recipe takes a bit of time, but like all holiday baking, the result is delicious and well worth the wait.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Resting Time: 5 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine French, Provencal

Servings 10 people

Equipment

• stand mixer
• Crown-shaped baking mould
• mixing bowl
• Glass

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups Flour
• 4 tsp Baker’s Yeast 1 Package
• 2 tsp milk
• 3 eggs
• ½ cup Soft Butter
• ¼ cup Sugar
• 2 tsp Pearl Sugar
• 1 cup Candied Fruit
• 2 tsp Orange Blossom Water
• 2 tbsp Cane Sugar Syrup

Instructions

 

• Dissolve the yeast in the lukewarm milk in a glass.
• Reserve 1 tablespoon of butter to grease the mould.
• Sift the flour then make a "well" for the liquid ingredients.
• Pour in the dissolved yeast, eggs, powdered sugar and orange blossom water.
• Mix the ingredients and knead the dough.
• Add the butter, cut into small pieces, and continue kneading the dough.
• Butter the crown-shaped mould.
• Place the dough in the mould.
• Put the bean (la fève) in the dough.
• Cover the dough with a cloth.
• Let the dough rise in a warm atmosphere without drafts. The dough should expand to fill the mould (depending on the temperature this could take several hours). Once the dough has risen the brioche is ready to bake.
• Preheat the oven to thermostat 6 (180°C or 350°F).
• Baking time is roughly 30 minutes, but could be less. You want the dough to be golden brown.
• Remove the cake from the mould and allow to cool slightly.
• Brush the crown with cane sugar syrup when it comes out of the oven.
• Decorate the crown with candied fruits and granulated sugars.

Notes

If you do not have cane sugar syrup in your country, simply mix 2 cups of powdered sugar and 1 cup of water in a saucepan. Stir until completely dissolved, but the water must not boil!

French verbs:

To knead = pétrir

To sift = tamiser

To dissolve = délayer

Dough = la pâte.

Keyword Cakes, Christmas Recipe, Holidays

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