Formulas
Jeweled King Cake
In mixer with hook attachment, mix flour, eggs, sugar, salt and yeast on first speed until all ingredients are well incorporated. Add sponge pre-ferment, blossom water and lemon zest. Increase mixer to second speed. Mix 8 minutes or until dough no longer sticks to sides of bowl. (Scrape bowl every 2 minutes).
Reduce mixer to first speed. Slowly add chopped butter. Return mixer to second speed and mix until dough no longer sticks to sides of bowl. Add candied fruits and cognac in first speed. Dough temperature should be 77°f/25°C at end of mix time.
Reserve dough for 2 hours at room temperature. Punch and fold after 45 minutes. Punch and fold again 45 minutes later. Refrigerate dough until ready to use.
Scale King Cake at 16 oz or 450 g. Shape into round crown. Proof at 77°f/25°C approximately 2 hours. Egg wash top before baking and sprinkle with pearl sugar. Bake approximately 40 minutes.
Yield: Six King Cakes.
Sponge pre-ferment
| Ingredients | Metric Wt (g) |
Lb/oz |
Baker's % |
|---|---|---|---|
| Progressive BakerŪ Artisan Bread Flour | 250 |
8.8 oz |
100% |
| Fresh compressed yeast | 0.25 |
0.01 oz |
1% |
| Water | 160 |
5.6 oz |
64% |
| Total | 410.25 |
14.41 oz |
165 % |
In mixer with hook attachment, incorporate three ingredients. Cover and let stand overnight at room temperature.
Final Dough
| Ingredients | Metric Wt (g) |
Lb/oz |
Baker's % |
|---|---|---|---|
| Progressive BakerŪ Artisan Bread Flour | 750 |
1 lb/10.4 oz |
100% |
| Fresh compressed yeast | 40 |
1.4 oz |
|
| Progressive BakerŪ Premium Baker's Salt | 18 |
0.6 oz |
0.02% |
| Whole eggs | 600 |
1 lb/5 oz |
80% |
| Granulated sugar | 250 |
8.8 oz |
33% |
| Orange blossom water | 60 |
2.1 oz |
0.08% |
| Candied fruits | 200 |
7.05 oz |
|
| Zest of one lemon | |||
| Unsalted butter | 400 |
14 oz |
53% |
| Cognac or brandy to taste | |||
| Pre-ferment | 410.25 |
14.41 oz |
|
| Pearl sugar | 60 |
2.1 oz |
.08% |
| Total | 2788.25 |
6 lb/1.86 oz |
266.18 % |