The recipe for king cake 👑

Preparation

1. Start by preparing the syrup: in a small saucepan, combine all the syrup ingredients. Bring to a gentle boil and simmer until the sugar is completely dissolved.
2. In a container, prepare the leaven: crumble the fresh yeast, add the sugar and 100g of flour – add the lukewarm water – mix – cover with a damp cloth in a warm room (25°C) for 1/2 hour.
3. Meanwhile, put the remaining ingredients in a food processor and mix.
4. Add the syrup – mix – and finally the sourdough.
5. Mix well in the robot for around ten minutes. The dough is softer than normal brioche dough.
6. Transfer the dough to a floured container. Cover with a damp cloth and leave to rise in a warm room for around 1.5 to 2 hours until the dough has doubled in volume.
7. When the dough has doubled in volume, punch it down several times to deflate it. Let it rise again for 4 to 5 hours. Then, turn the dough out onto a floured work surface, roll it up like a sausage, and shape it into a ring. Place it on a greased baking sheet or one lined with parchment paper. Seal the two ends with a little water.
8. Brown the surface with egg yolk and leave to rise for another 30 minutes before baking in a preheated TH6 oven (180°C) for 20 to 30 minutes.
9. Decorate with pieces of candied fruit or dried fruit, interspersing with strips of granulated sugar.