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