King Cake Crown – Bruno Albouze

By Bruno Albouze · 480 min

Ingredients

Instructions

1. Make the biga: whisk milk, honey and yeast in a stand mixer with the paddle, add the flour and mix on low for 1 minute, then on medium for 3 minutes until the dough pulls from the bowl. Keep dough below 25°C (77°F).
2. Mix flour, sugar, salt and zests in a separate bowl and add on top of the starter. Cover and let proof for 2 hours.
3. Add eggs, sour cream and orange blossom water; mix on low for 3 minutes, then medium-high for 7-8 minutes.
4. Knead the cold butter by hand until pliable, then add it to the dough and mix about 7 minutes until smooth, elastic and clean from the bowl sides. The dough should reach about 24°C (75°F) inside.
5. Mix in the chilled candied fruits on low until evenly spread. Move the dough to a lightly oiled large bowl, cover with plastic wrap with a small hole in it, and refrigerate for 2 hours.
6. Turn the dough onto an unfloured counter, gently deflate it, shape into a tight round, cover and refrigerate overnight.
7. Divide into three 700 g pieces. Flatten each, fold the corners to the centre, flip and shape into a tight round, using as little flour as possible.
8. Rest the rounds covered for 20-25 minutes. Flatten each one, press a hole in the centre with your elbow and stretch it outward to about 12 cm (4.5 in) wide with even thickness, resting 20 minutes between rounds. Insert the trinket.
9. Place each crown on a lined tray, flatten gently with your palm. Cover loosely and proof about 1½ hours at 25°C (77°F) until doubled.
10. Brush with egg wash, then decorate with pearl sugar and candied fruits, adding more pearl sugar on top.
11. Preheat fan oven to 155°C (325°F). Bake one crown at a time (unless the oven is large) for 25-30 minutes, until the internal temperature reaches 94°C (201°F). Cool to room temperature before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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