Galette Provençale - Christmas Cake
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.
Equipment
- Crown-shaped baking mould
- Glass
Ingredients
- 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.
Tried this recipe?Let us know how it was!