King Cake Crown/Fouace – Bruno Albouze – THE REAL DEAL

 

This version of King Cake is unknown in North America but rather extremely popular in Mexico known as Rosca De Reyes The fouace fougasse or fouée is a Western France specialty shaped into crown Their origins date back to the Middle Ages but their popularity swelled in the 16th Century It is basically a low fat brioche dough but higher in sugar content and traditionally flavored with orange blossom water and citrus zests and topped with caster or pearl sugar During the holiday season they are stuffed or topped or both with candied cedra lemon orange peel Angelica sticks Though pretty much any candied fruits can be used RecipeMakes 4x1 8lb 800g King cake Serves 4x10 40 Use a 7qt mixing bowl This recipe can be splitted in half Levain Fermented Dough2 3 cups 300g bread flour 0 8 cup 190g milk room temp0 8 ounce 25g instant yeast or 1 9 oz 50g fresh yeast Mix ingredients on low to combine increase speed and mix for 6 min more Cover mixer bowl with a wet kitchen towel or plastic wrap let ferment for 3 hours Final Dough10 cups 1350g all purpose flour 1lb 450g sugar1 2 Tbsp 5g instant yeast 10g fresh yeast 4 tsp 20g salt10 ea 500g eggs chilled 0 7 cup 160g orange blossom water chilled 1 2 cup 100g sour cream crème fraiche chilled 2 sticks 250g butter cubed and cool2 lemon zest and 2 orange zest optional Candied fruits For this recipe I used poached lemons and candied mandarin oranges Granulated or pearl sugar Small trinket fève originally hidden in the cake optioanal Egg Wash blend 2 eggs with a small pinch of salt

 

 

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