Provençal Galette des Rois

Name: Provençal Galette des Rois
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: France
Ingredients: 500 g of flour (T45); 20 g of baker's yeast; 80 g of sugar; 3 eggs; 10 cl of milk; 120 g of butter (softened); 1 pinch of salt; 1 tbsp of orange blossom water; 100 g of candied fruit; 50 g of pearl sugar; 1 egg yolks ((for the egg wash))

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The Provençal galette is a brioche crown studded with candied fruit. 👑 It replaces the frangipane version in the south of France. Its crumb is airy.

Total time: 50 min
Prep: 30 min
Cook: 20 min
Rest: 2 h 30
Difficulty: Medium
Per person: €1.00

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

270kcal

Protein6 g9%
Carbs40 g58%
Fat10 g33%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Add orange or lemon zest to the dough for an irresistible citrus touch! 🍊✨ If you like richer flavors, replace the orange blossom water with a little dark rum.

Freezing : Can you freeze this recipe?

Yes

Very well after baking, up to 2 months in airtight packaging. Thaw at room temperature.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container at room temperature, or in the fridge.

Making ahead : Can you make it the day before?

Yes

The dough rises slowly in the refrigerator overnight. Bake the next day.

Reheating : How do you reheat it?

Reheat 10-15 min in the oven at 150°C to regain crispness. Microwave not recommended (soft texture).

Variations

Vary the candied fruit to your taste.
Add a little orange zest to the dough.
Hide the charm in the dough before the second rise.

Mistakes to avoid

Using hot milk: the milk must be lukewarm so it does not kill the yeast.
Cutting the rise short: allow 1 h 30 until the dough doubles in volume.
Letting it brown: watch the 20-minute bake so the brioche does not brown too quickly.

Frequently asked questions

How do you make a Provençal galette des rois?

Dissolve the yeast in the lukewarm milk, knead with flour, sugar, salt, eggs, orange blossom water and butter, let rise for 1 h 30, shape into a crown, insert the charm, let rise again, decorate and bake for 20 minutes.

What is the difference from the frangipane galette?

The Provençal galette is a brioche crown with candied fruit that replaces the frangipane version in the south of France. Its crumb is airy and flavored with orange blossom.

How do you decorate the Provençal galette?

Brush the crown with egg yolk diluted in a little water, decorate with candied fruit and sprinkle with pearl sugar before baking at 180°C.

When do you add the charm?

After deflating the dough and shaping a long rope into a crown on the baking sheet, insert the charm into the dough, then let it rise again before baking.