Galette des Rois

6 January 2021

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The galette des rois, is made for the fete des rois which celebrates Epiphany, January 6th and marks the day of the arrival of the Three Kings (les rois) who visit the infant Jesus, and is baked throughout January in France. It’s also the day of the year, my husband bakes the Provencal version from his mother’s family which is the brioche galette des rois.  Starting the baking process the night before,  today, before the final rising he tucks a “feve” in to the cake — we use a porcelain king from his family but you can also use a whole almond or bean. Guest should be warned to be on the lookout for this token in their slice.  Our three are more than ready and the quest is almost a boisterous competition! The person who discovers the token “feve” in their slice will be crowned King.  Crafting the crown is always a perfect project for kids.


Gateau des rois | King’s Cake Recipe:
The recipe is made in two parts: start the recipe at night, complete it in the next morning.

Ingredients for 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
– 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.
– 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, hide the “king*” 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.
– Bake in oven at temperature of 180 C (350 F) for 20-25 minutes
Let cool slightly and it’s time to serve.
Top the cake with a crown. In the case of this recipe, we prepare two cakes so you will need 2 crowns.
I would like to add that often when we’re in France for January 6, we often pick up the frangipane galette des poise. Each region of France puts its own spin on both the cake recipe and its main decoration.
How to Make a Paper Crown:
Cut one long strip of paper that will reach around a head.
If your paper isn’t long enough, tape the pieces together to lengthen.
– Fold the crown in an accordion fold
– Cut Crown shape
– Unfold
– Close the crown circle by adhering the ends together with tape.
-Place on top of the cake and celebrate!
The person who receives the “king” in their piece is the “King for the Day.”

We wish you all of the shimmer and luster of the season!

If you’ve a long time friend to Willow Day, then you’ve probably met me here for this recipe.  We mix and match our French, Swedish and American family traditions as we are a house of blended cultures. In a typical year, on this date we’ve just arrived from my visiting my family in the US + are adjusting back. When we’re in France, fete des rois + the galette des rois, marks the end of the holidays. Here, in Sweden, holiday seasons continues until the “twentieth day of Knut,” which falls on 13 January which I think should be another post! I hope you’ll meet me again for this.
I thought to re-share this recipe this year as I’ve had the question repeated so many times: what creative things can I do with my bigger kids?I have many ideas for you; but, I quickly think of “the kitchen” as such a natural and easy place to start. It’s both necessary and the perfect place to share creativity while also enjoying one another.  I’ve found that most kids can’t resist a powdering of flour, whisks and the element of oven surprise! This recipe could be made side-by-side or one that you make and then have the kids make the crown, depending on the age of your kids and time available.  I also love recipes, food and traditions as spring boards into the bigger world and as a way to bring us all closer.  I hope you might enjoy this, too!  If you would like 25 kid tested and approved recipes to make with your kids, I have a FREE EBOOK for Willowday Friends | HERE