{"id":10907,"date":"2024-01-08T11:34:29","date_gmt":"2024-01-08T10:34:29","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&#038;p=10907"},"modified":"2024-01-08T11:34:29","modified_gmt":"2024-01-08T10:34:29","slug":"the-recipe-for-king-cake-\ud83d\udc51","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/the-recipe-for-king-cake-\ud83d\udc51\/","title":{"rendered":"The recipe for king cake \ud83d\udc51"},"content":{"rendered":"<p><em><u>Ingredients (serves 6 to 8 people)<\/u><\/em><\/p>\n<ul>\n<li>375g flour<\/li>\n<li>10g fresh yeast + \u00bd dl lukewarm water + 1tbsp sugar<\/li>\n<li>3 eggs<\/li>\n<li>\u00bd dl water<\/li>\n<li>150g butter<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>For the syrup\n<ul>\n<li>\u00bd dl water<\/li>\n<li>3 tbsp orange blossom<\/li>\n<li>1 tbsp of cognac<\/li>\n<li>Zest of a lemon \/ zest of an orange<\/li>\n<\/ul>\n<\/li>\n<li>To decorate\n<ul>\n<li>Candied fruit or dried fruit<\/li>\n<li>Granulated sugar<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><em><u>Preparation<\/u><\/em><\/p>\n<p><strong>Start by preparing the syrup<\/strong>\u00a0: in a small saucepan put all the syrup ingredients. Bring to a gentle boil and simmer until the sugar has completely dissolved.<\/p>\n<p>In a container, prepare the leaven: crumble the fresh yeast, add the sugar and 100g of flour \u2013 add the lukewarm water \u2013 mix \u2013 cover with a damp cloth in a warm room (25\u00b0C) for 1\/2 hour.<\/p>\n<p><strong>During this time<\/strong>, put the rest of the ingredients in a food processor \u2013 mix.<\/p>\n<p>Add the syrup \u2013 mix \u2013 and finally the sourdough.<\/p>\n<p>Mix well in the robot for around ten minutes. The dough is softer than normal brioche dough.<\/p>\n<p>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.<\/p>\n<p><strong>When the dough has doubled in volume<\/strong> break it by lifting it several times to degas it. Leave to grow again for 4 to 5 hours. Then pour the dough onto a floured work surface \u2013 roll it like a sausage and form a crown \u2013 place it on a buttered baking sheet or on a baking sheet covered with baking paper. Seal the two ends with a little water.<\/p>\n<p>Brown the surface with egg yolk and leave to rise for another 30 minutes before baking in a preheated TH6 oven (180\u00b0C) for 20 to 30 minutes.<\/p>\n<p>Decorate with pieces of candied fruit or dried fruit, interspersing with strips of granulated sugar.<\/p>\n<p>&nbsp;<\/p>\n<p><em>The little + DLP<\/em><\/p>\n<p>For the second proof, let the dough rise overnight in the refrigerator in the mold covered with a damp cloth.<\/p>\n<p>Replace the browning egg with a mixture of warmed milk, sugar and orange blossom. The result is less shiny, more rustic<\/p>\n<p>If you are using a gas oven, add a small bowl of water to moisten the cooking.<\/p>","protected":false},"excerpt":{"rendered":"<p>There are several ways to enjoy this wonderful brioche: on Epiphany Day or the first Sunday of January... We have decided that - like the wishes for a happy new year - we can also continue to enjoy a beautiful king cake throughout the first month of the year! So here is the recipe!!<\/p>","protected":false},"author":5,"featured_media":10910,"template":"","tags":[170,168,167,123,106,171,169],"categorie_news":[78,105],"class_list":["post-10907","news","type-news","status-publish","has-post-thumbnail","hentry","tag-dimanche","tag-epiphanie","tag-gateaudesrois","tag-provence","tag-recette","tag-rois","tag-tradition","categorie_news-articles","categorie_news-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/10907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/types\/news"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/users\/5"}],"version-history":[{"count":0,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/10907\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/10910"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=10907"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=10907"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=10907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}