Epiphany cake from the South of France – Galette de Roi

Ingredients for 1 servings:

• 500 g wheat flour, 405
• ½ cube of yeast, fresh or 1 sachet of dry yeast
• 320 ml water, warm
• ¼ tsp salt
• 100 g sugar
• 25 g granulated sugar
• 2 eggs
• n. B. Flour and butter for the baking pan, small porcelain figure, 1 paper crown

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

is available on January 6

This cake is traditionally eaten on January 6th. It’s best when it’s still fresh or, even better, when it’s still warm. The small porcelain figure (definitely don’t use plastic) is about 1 cm tall and is baked into the dough. Whoever finds the figure in their piece is king for the day and gets to wear the paper crown. Very popular with French children. Mix the yeast, lukewarm water, and salt. Add 1 egg plus the egg white from the second egg. Mix well and let stand in a warm place for about 10 minutes. Reserve the second egg yolk. Then add the flour and sugar. Knead with the dough hook of a hand mixer for about 5 minutes. The dough should be medium-firm and no longer stick to the bowl. If necessary, add a splash of warm water or 1 tablespoon of flour. Cover with a damp kitchen towel and let rise in the bowl for 1/2 hour in a warm place. I put the bowl on the radiator, which is just the right temperature. Once the dough has increased in volume, shape it into a log on a floured work surface and then join the ends. This creates a wreath that can be placed in a buttered and floured springform pan. It’s easiest to use a springform pan with the hole in the middle, as this will help the wreath retain its shape. Now press the small porcelain figure into the dough: Use a wooden spoon to make a hole in the dough, insert the figure, and press the hole shut with your fingers. Cover and let rise again for 1/2 hour. Preheat the oven to 220°C (425°F). Whisk the egg yolk with 1 tablespoon of water. Brush the dough with the egg yolk, sprinkle with sugar, press down gently, and then place the cake in the oven. Reduce the temperature to 180°C (350°F). Bake for 25 minutes. Test if the cake is done with a skewer: Insert the skewer into the cake and remove it. If no batter sticks to it, the cake is done. You may need to add another 5 minutes to the baking time and then test again. The baking time may vary depending on the thickness of the batter, the size of the baking pan, etc.