Twelfth Night Or Kings Cake Recipe

How to make it

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• PreparationTo make the Cake,
• take a pound and a half of the above-mentioned quality of flour,
• and put it in a wooden bread trough.
• Make a hole in the center of the flour,
• and put in a half ounce of yeast,
• dissolved in a little warm water.
• Add milk or tepid water to make the dough, using milk if you want it to be very rich and delicate, and water if you have not the milk.
• Knead and mix the flour with one hand, while adding milk or water with the other.
• Make a dough that is neither too stiff or too soft, and when perfectly smooth set the dough to rise in a moderately warm place, covering with a cloth.
• Remember that if you use milk to make the dought it must be scalded, that is, must be heated to the boiling point, and then allowed to grow tepid.
• Let the dough rise for five or six hours,
• when increased to twice its bulk, take it and add the reserved half pound of flour, into which you will have sifted the salt.
• Add six eggs, beaten very light with the sugar and butter,
• mix all well together, kneading lightly with your hands, and adding more eggs if the dough is a little stiff.
• Then knead the dough by turning it over on itself three time
• set to rise again for an hour or three-quarters of an hour.
• Cover with a cloth.
• At the end of this time take it up and work it again lightly, and then form into a great ring, leaving of course, a hole in the center.
• Pat gently and flatten a little.
• Have ready a baking pan, with a buttered sheet of paper in it, and set the central roll in the middle.
• Cover the pan with a clean, stiff cloth, and set the Cake to rise for an hour longer.
• When well risen, set in an oven a few degrees cooler than that used for baking bread (360°);
• let bake for an hour and a half;
• if medium, an hour, and if very small, a half hour.
• Glace the Brioche lightly with a beaten egg, spread lightly over the top before placing in the oven.
• Decorate with dragees (French: a small candy), caramels, etc.

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