A cake for Kings and Queens

Gateau des Rois (Kings' Cake)

Tomorrow is January 6th, also known as Epiphany (12th day after Christmas), which celebrates the visit of the three kings to baby Jesus. It is a big day in France. Not for its religious practice, but as the start of a tradition that lasts all month: le gateau des Rois, or kings' cake !
In Provence, le gateau takes the form of a brioche shaped like a big doughtnut with candied fruits (fruits confits) inside and on top. Hidden inside is traditionally a big dried bean (la feve), and sometimes a little ceramic figurine in fancy boulangeries. Whoever finds the bean in his/her slice is crowned king or queen for the day with a symbolic gold paper crown, and he/she is charged with bringing another gateau the following week-end. Now you see why it lasts all month long !
Let me share this delicious recipe, just in time for you to be part of this fun tradition that will delight the little ones (a gold crown !!!) and the tall ones (sweet soft yummy bread !!!).

Ingredients:

• 2 cups flour
• 1/2 cup sugar
• 1/4 oz (1 bag) of Fleischmann's highly active yeast
• 2 eggs
• 4 oz butter (1 stick)
• 1 tbs rum
• 1 tbs orange blossom
• 1/2 tsp salt
• 3/4 cup milk (fat free works or use just plain water)
• lemon zest
• 3/4 cup candied fruits

Directions:

1. In a mixer bowl place flour, butter, sugar, salt, rum, orange blossom and mix for a minute.
2. Add the eggs and mix again.
3. Dissolve the yeast into the warm milk (or water) and add to the bowl slowly while mixing. The dough is likely to be still very sticky. Add more flour until you feel comfortable pulling the dough out and onto a work area for some kneading action.
4. Sprinkle some flour on your work area and knead the dough for several minutes, while adding 2/3 of the candied fruits and the lemon zest by portions. The dough will stick to your hands, so keep the flour close to add some more until the dough is off your fingers.
5. Make a ball with the dough and place it in a bowl in a warm place for 1h. That's the first rise. Then knead it for at least 5 minutes and place the dough in the fridge overnight.
6. The next day, you'll have to "warm up" the dough a bit by kneading it again for a few minutes. Then shape it into a big bagel (at this point you can insert the dried bean to keep with the French tradition) and place it in a warm place for several hours. It should double in volume. To help keep the doughnut hole during this process, place a glass in it. You'll remove it before baking.
7. Preheat the oven to 350F.
8. Remove the glass and brush an egg yolk on the dough surface for a brown color.
9. Bake at 350F for 30 minutes. A knife slid through will come out clean when it's ready.
10. Cool down, then brush a little bit of apricot jam to make the top sticky, and place the remainder of candied fruits for colors.
11. Better to consumme the same day, as it tends to dry quickly. If that's the case, microwave the slice for 10 seconds and it'll be soft and warm and so yummy :)