GÂTEAU DES ROIS | KINGS CAKE AND PAPER CROWNS
In Sweden, January 6th is a National Holiday called “trettondeknut. For us, and I’ve learned, for others, too, around the world, this is the day that we celebrate Kings Day; while other’s celebrate Kings Day on Epithany Sunday this coming weekend. (And then, some years we celebrate twice.)
Since it was also the last day of the kids holiday break, we woke up to sun on a shimmering of snow, the morning was just magical filled with this buttery, cinnamon scent of the baking cake. I have another reason that I love this day: this is a project that my husband and kids make. My husband treats us every year with his mother’s recipe from southern France and this yearly celebration. The kids make paper crowns.
Join us below for our recipe and how to make your own simple paper crown.
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Ingredients for evening before:
1 cup luke warm milk
1/4 cup luke warm water
1/2 cup sugar
Salt
5 cups flour
2 eggs
1/2 cup softened butter
– 3/4 cup sugar
– cinnamon
– seedless raisins*
– dried fruit*
– 1 beaten egg
– 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.
– 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)
– Bake in oven at temperature of 180 C (350 F) for 20-25 minutes
