King Cake Crown #shorts #recipe #cake #food #

By Bruno Albouze · 480 min

Ingredients

Instructions

1. Make the biga: in a stand mixer with the paddle, mix the milk, honey and yeast, add the flour and mix on low for 1 minute, then on medium for 3 minutes until the dough pulls away from the bowl. Keep the dough at or below 25°C (75°F).
2. Mix the 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 the eggs, sour cream and orange blossom water to the bowl and mix on low for 3 minutes, then on medium-high for 7-8 minutes.
4. Knead the cold butter by hand until pliable, then add it to the dough and mix for another 7 minutes, until smooth, elastic and clean off the sides. The dough should reach about 24°C (75°F) inside.
5. Mix in the chilled candied fruits on low until evenly distributed. Put the dough in a lightly oiled bowl, without extra flour, cover with plastic wrap pierced with a small hole, and refrigerate for 2 hours.
6. Turn the dough onto an unfloured counter, gently deflate it, shape it into a tight round, cover and refrigerate overnight.
7. Divide the dough into three 700 g pieces, using as little extra flour as possible. Flatten each piece, fold the corners firmly into the centre, flip it and shape into a tight round.
8. Rest the rounds covered for 20-25 minutes. Flour the surface and the rounds, flatten each round, make a hole in the centre with your elbow and stretch it outward to about 12 cm (4.5 in) across with even thickness. Rest each crown for 20 minutes between steps, alternating rounds to avoid tearing. Insert the trinket.
9. Place the crowns on a tray lined with a silicone mat or greased parchment and gently flatten with your palm. Proof loosely covered in plastic wrap for about 1½ hours at 25°C (77°F), until doubled (longer in cooler rooms, e.g. 3½ hours at 18°C/65°F). Brush with egg wash, decorate with pearl sugar and arrange candied fruits around the crown, then sprinkle more pearl sugar.
10. Preheat the 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 and serve at room temperature.

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

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