Provencal “Galette des rois”

Knead the flour, sugar, salt, 2 eggs, orange blossom, 4 tablespoons of milk and baker's yeast in a food processor.

Add the butter, and knead the dough again.

Cover with a tissue and leave to rest for 1h30.

After sprouting, degas the dough by hand.

Spread the dough into a rectangle.

Spread the jam on the dough and roll it out lengthwise.

Butter a savarin mould and place the dough in it.

Brush the dough with the mixture of 1 whole egg and a tablespoon of milk.

Sprinkle the grainsugar and candied fruit.

eave to rest for 1h

Cook the Provencal galette des rois at 180°C for 30 minutes