King Cake Crown

King cake crown aka: Rosca de Reyes, Fouace, Fougasse, Foué or Galette des Rois Brioché is a true treat for the senses, with a history that stretches back to the Middle Ages and surged in popularity during the 16th Century. During the festive season, these delectable treats are elevated to new heights with a stuffing of candied citrus fruit, adding a burst of vibrant flavors and textures to this already exquisite creation. It makes it a centerpiece for celebrations such as Epiphany, weddings or baptisms.

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King cake crown aka: Rosca de Reyes 👑

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Candied Fruits

The fouace varies depending on the region of southern France you visit. Some versions include candied citrus fruits, raisins, and other additions, but the orange blossom flavoring remains a key and mandatory ingredient. For example, candied Corsican lemon cédrat is often used in king cake crowns.
Cedrat is a large, fragrant citrus fruit with a thick rind, widely utilized in Asian and Mediterranean cuisine, traditional medicine, perfumes, and even religious rituals and offerings.

Biga

Using a stand mixer fitted with the paddle attachment, combine the milk, honey, and yeast. Add the flour and mix on low for 1 minute. Increase speed to medium and mix for 3 minutes, until the dough pulls away from the bowl. The dough temperature should not exceed 75ºF/25ºC.
Meanwhile, in a separate bowl combine the dry ingredients: Flour, sugar, salt and zests. Add the dry mixture on top of the starter.
Cover the mixing bowl and let proof for 2 hours.

Final Dough

In the mixing bowl, add the eggs, sour cream, and orange blossom water. Mix on low speed for 3 minutes. Increase the speed to medium-high and mix for 7-8 minutes.
While the mixer is running, soften the cold butter by kneading it with your hands until pliable. Add the softened butter to the dough and mix for another 7 minutes, or until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. The dough is ready when it reaches an internal temperature of approximately 75°F/24°C.
Add in the chilled candied fruits, and mix on low until evenly distributed. Transfer the dough to a large bowl that has been lightly oiled (avoid using extra flour).
Lightly oil the dough's surface, then cover the bowl with plastic wrap (poke a small hole in the center). Refrigerate for 2 hours.
Turn the dough out onto a clean countertop (no flour needed). Gently deflate it, then shape it into a tight round. Cover the shaped dough and refrigerate it overnight. This resting period allows the flavors to develop.

Crown Shaping

Divide the dough into three equal portions, each weighing 1.5lb (700g). Use as little extra flour as possible during this process.
Flatten each portion and firmly fold the corners toward the center, applying maximum pressure to create a tight and dense disk. Flip the disk over and shape it into a tight round.

Bench Resting

Bench rest is the time right after the dough is pre-shaped up until the time when the dough is shaped. Cover the rounds and allow them to rest for 20-25 minutes.
Once the resting time is complete, lightly flour your work surface and the dough rounds. Gently flatten each round, then use your elbow to create a hole in the center. Carefully stretch the dough outward to enlarge the hole, ensuring even thickness throughout.
Let the dough bench resting again for 20 minutes before repeating this process for each round. Be sure to alternate between rounds and observe resting times to prevent tearing.
The final hole in the center of each round should measure approximately 4.5 inches (12cm) in diameter, ensuring a uniform and well-shaped result. Insert trinket.
Once you have shaped each round into a crown, place them on a baking tray lined with a silicone mat or greased parchment paper. Use the palm of your hand to gently flatten each crown. At this juncture, crowns can be stored in the freezer for up to 2 weeks for later use.

Proofing

Cover the dough with plastic wrap loosely during proofing. This helps to create a warm and humid environment. When proofing, make sure to let the dough sit for about 1½ hours at 77ºF/25ºC or until it has doubled in size. This timeframe may vary depending on the recipe and environmental factors such as temperature and humidity. For instance it will take 3½ hours to proof, if the room temperature is at 65ºF/18ºC.
Egg wash gently over the surface of the dough.
Decorate crown with pearl sugar. Arrange prepared candied fruits artfully all around the wheel, and sprinkle more pearl sugar.

Baking

Preheat fan oven to 325ºF/155ºC. Unless you have a large oven, bake cake crown one at the time for 25-30 minutes or until internal temp reaches 201ºF/94ºC. After baking, decorate cake crowns with more candied fruits if desired. Enjoy king cake crown at room temperature.

Storage

The crown can be kept wrapped in cling film at room temperature for a few days. Stale king cake crown can be turned into incredible french toasts.

Plating

This king cake crown would pair perfectly with this fabulous star anise orange custard. The subtle warmth and sweetness of the custard elevate the cake into a truly gourmet dessert experience. Enjoy!

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