Three Kings Cake, Bordeaux-styleTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Rising time: 2 + 3 + 1 hours
Baking time: 30 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:319.1 kcal
Proteins:7.4 g
Fats:11.1 g
Carbohydrate:47.6 g
Fibers:1.3 g
Sugar:16.3 g
Cholesterol:81.8 mg
Sodium:170.5 mg
Calcium:38.2 mg
Energy:625 kcal
Proteins:14.4 g
Fats:21.7 g
Carbohydrate:93.3 g
Fibers:2.5 g
Sugar:31.9 g
Cholesterol:160.3 mg
Sodium:333.9 mg
Calcium:74.8 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
20
g
yeast
200
ml
milk
500
g
water
2
eggs
2
ml
salt
100
g
fine sugar
125
g
more
100
g
candied angelica
1
egg yolk
30
ml
crystallized or candy sugar
METHOD
Preparing the starter
- In a bowl, dissolve the yeast in 100 ml (3/8 cup) lukewarm milk, then mix in 150 g (5 oz.) flour. Mix well, cover with a clean cloth and let rise for 2 hours.
- After 2 hours, knead the starter quickly in a food processor (slowest speed) and gradually blend in the remaining flour, beaten eggs, remaining milk, salt, granulated sugar and pieces of softened butter.
- When the dough is very smooth, form it into a ball, cover with a cloth and let rise for 3-4 hours in a warm place; it should double in volume.
- Knead again and form into a ring, sprinkling it with flour.
Baking
- Butter a savarin (ring) pan and place the dough in it.
- Hide a bean in the dough and let rise another 30-60 minutes.
- Preheat the oven to 180° C (350° F).
- Brush the cake with egg yolk thinned with a little water and sprinkle with the angelica, half sliced into strips and the other half in diamond shapes, then sprinkle with the candy or crystallized sugar.
- Bake in the middle of the oven for 30 minutes.
- When baked, turn out onto a rack and cool completely. Serve cold.
