For 12 people:
- 1 cube yeast – 6 tablespoons milk
- 150 g + 50 g sugar powder
- 500 g flour
- 100 g butter, soft
- 3 eggs whole
- 1 yellow + 1 egg white
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of rum
- 1 tablespoon of orange blossom water
- Preparation time: 25 minutes
- Cooking time: 35 minutes
- Rest: 240 min
- Total time: 300 minutes
Last updated 09/01/2012
Preparation Galette des rois Brioche
1 Dissolve yeast in warm milk with a little sugar (tablespoon) and add 50 g of flour. Mix until dough is very soft. Let rise free from drafts until the dough has doubled in volume = (starter)
2 Cut the butter into six equal parts and leave at room temperature. Pour the remaining flour and 150g sugar in a bowl. Make a fountain in the center to pour the 3 whole eggs and egg yolk beaten, salt, rum, orange blossom water.
Working with a spoon and add the dough has risen (leavened). Then knead until the dough no longer sticks to your fingers.
3 Add the softened butter to the dough by kneading well until you have a homogeneous paste, soft and elastic. Into a ball, place in a bowl covered with a damp cloth and let rise in a warm place 1 to 2 hours (the dough should double in volume).
4 Repeat the dough, the work a bit and form the two crowns hand separating the dough into two loaves at the center of which is a hole that is gradually enlarged.
Place crowns on the baking sheets, place the beans and let rise again for 1 to 2 hours in a warm place.
5 Beat the egg white in brush crowns (can be done with a little egg yolk diluted in lait.Décorer moistened with sugar (taken 50g) or coarse.
6 Preheat oven to 200 ° C. Bake in slow oven (180-200 ° C) for 35 minutes. The cake is cooked when it took a beautiful golden color and a knife comes out clean.