Our recipe of Epiphany Provençal cake

In Provence, we celebrate Epiphany by enjoying a King's Crown cake. This orange blossom flavoured brioche filled with candied fruit is symbolic of Provençal culinary traditions.

We replace the traditional small pieces of candied fruit with our rare citrus marmalades. The candied peels are much more fragrant and carry extra flavour and texture.

For this recipe we used our marmalade of Tangelo Wekiwa, for its slightly bitter orange notes reminiscent of pomelo and tangerine. You can also opt for kalamansi marmalade, which resemble of clementine and kumquat, with more tangyness!

For a brioche serving approximately 6-8 people :

• 380g of flour (type T45)
• 70g of sugar
• 100g of butter at room temperature
• 20g fresh baker's yeast or 10g dried yeast 
• 100ml of milk
• 2 eggs + 1 for glazing
• fresh citruses zests
• 2 tablespoons orange blossom water
• optional: 2 tablespoons Yuzu or Kalamansi liqueur
• 1 jar of our marmalade of rare citrus : tangelo wekiwa, Meyer lemon or kalamansi...
• Sugar (in grains)
• 1 small figurine

1. Mix the flour and sugar in a bowl. Separately, dissolve the yeast in slightly warmed milk and leave to rest for 5 minutes. Add in the beaten eggs, citrus zest, orange blossom water and citrus liqueur.
2. Pour the mixture into the flour and sugar mixture and mix for a few minutes. Gradually add the softened butter and knead for 10 minutes until the dough no longer sticks to your fingers and is smooth.
3. Shape the dough into a ball and place it in a bowl covered with cling film. Leave the dough to rise until it doubles in size (at least 2 hours) at room temperature or near a radiator.
4. If possible, continue the raising in the fridge for 7 hours/overnight. This will allow the flavours to develop and make shaping easier.
5. The next day, knock back the dough and roll it out lightly to form a rectangle. Spread with citrus marmalade (about 4-5 tablespoons) and roll it up. Form a crown with the dough and stertch it gently.
6. Transfer it to a baking tray lined with baking paper and slip in the figurine ;)
7. Leave the dough to rise a second time for 45 minutes to 1 hour. Preheat the oven to 180°C.
8. For the glaze: beat a whole egg with a pinch of salt and brush it onto the brioche. Bake for 20-25 minutes.
9. Mix 2 tablespoons of marmalade with 1 tablespoon of water in a saucepan over low heat. Coat the brioche with this syrup and decorate with pearls of sugar.

Bonne dégustation !