Bake Cake: Celebrating with King’s Cake 2013

6 January 2013

“King’s Day/Fete du Roi” is celebrated, in France, on January 6.

On this day, special cakes, called Gâteau des Rois or King’s Cake, were historically baked to celebrate the arrival of the Three Kings and have a broad bean or porcelain figurine (often a baby)  hidden and baked into them. The one who finds this treasure will be the “King” for the day.  Some make two cakes: one larger, King’s Cake, and one smaller, Queen’s cake. This brioche is from southern France, a circular-shaped brioche with candied fruits or colored sugar, called the “Gâteau des Rois or Royaume.”  It is Provencal and predates the northern version, which is a flaky puff pastry with a dense center of frangipane. My husband make a knock-out version, this year!


slice one, two…. three! A “King” is crowned for the day.


Click here for PDF of Recipe with photos in PDF version (as seen above) or continue below for recipe:


Gateau des rois:

King’s Cake Recipe:

Ingredients evening 1 cup luke warm milk

1 package dry yeast

1/4 cup luke warm water

1/2 cup sugar


5 cups flour

2 eggs

1/2 cup softened butter

Ingredients morning – 1/4 cup softened butter

– 3/4 cup sugar

– cinnamon

– seedless raisins*

– dried fruit*

– 1 beaten egg

Evening – blend the yeast in the water

– mix together sugar, salt, milk. Add 1 cup of flour and the yeast.

– add another 2 cups of flour and beat in a bowl until smooth

– mix in 2 beaten eggs and the butter

– add the rest of the flour and knead the dough until smooth

– let the dough rest 5-10 minutes

– put the dough in a large bowl, cover it with ceran wrap and let it rest in the fridge over night.

Morning after: – divide the dough in two

– flatten into two rectangles

– mix together butter, sugar, cinnamon, raisins and dried fruit

– spread butter mix on the dough

– roll the dough and put the ends together to form a circle (you will have 2 brioches)

– put the dough on baking sheet, spread the beaten egg on the surface of the dough with a kitchen brush. Add some sugar.

– put in oven at temperature of 180 C (350 F) for 20-25 minutes


(*Please contact me if you have difficulties with download and I will gladly mail it to you in another format.)

Make a simple zig-zag crown or use the above traditional pattern to make the crown.

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