Plum Kings’ Crown
I am not sure why the Church reform of 1970 stated tha Epiphany could be celebrated on the first Sunday of January rather than its traditional date on the sixth of the month; but I’m embracing it and celebrating both (and often more), baking and eating King’s Cakes and Crowns throughout January! This year it was all the better since Jules and I could eat our Galette des Rois before she returned home to Dijon yesterday. I am thus alone today, but I couldn’t help baking this gorgeous Plum Kings’ Crown! It is, after all tradition, eh?
Ingredients (makes 1 brioche):
4 cups strong white flour
1/3 cup caster sugar
4 ½ teaspoons active dry yeast
2 teaspoons salt
4 large eggs
½ cup milk
1 cup unsalted butter, cut into small chunks
1 cup Ginger-Plum Jam
a fève*
1 egg, lightly beaten
½ tablespoon milk
a few fresh cranberries, rinsed
The day before, combine strong white flour, caster sugar, yeast and salt (they shouldn’t touch at this stage) in the bowl of an electric stand mixer fitted with the hook attachment. Turn on low speed until well-combined.
Turn on medium speed and add the eggs and milk, and mix 4 minutes until smooth and elastic. The dough will be quite sticky at this stage. Gradually add butter, a few chunks at a time until fully incorporated. When all the butter is incorporated, increase speed to high and mix, 4 to 6 minutes, until dough is soft, shiny and slaps the sides of the bowl.
Turn dough out onto a lightly floured surface and knead lightly to form a ball. Pop the dough ball in a lightly oiled large bowl and cover with cling film. Let rise at room temperature for an hour.
Again, turn dough out onto a lightly floured surface and knead lightly. Shape into a ball, and return dough to the lightly oiled bowl. Cover with cling film, and prove once more a couple of hours or until the dough has tripled in size. Place the bowl in the refrigerator overnight. The dough will continue proving, which will give the brioche a light and airy texture.
In the morning, remove the bowl from the refrigerator, and allow the dough to come back to room temperature, for 1 hour.
Line a baking tray with baking paper. Set aside.
Remove cling film and turn dough out on a lightly floured surface. Divide the dough into three equal portions. Roll two of the portions into large rectangles onto a lightly floured surface.
Reserve a heaped tablespoon Ginger-Plum Jam.Â
Spread half of the Ginger-Plum Jam onto the first dough rectangle, leaving at least an inch on the outward edge, and roll it tightly like you would a Swiss roll, seal the seam, and gently roll into a long “sausage”. Set aside.
Spread remaining Ginger-Plum Jam onto the second dough rectangle, leaving at least an inch on the outward edge. Again, roll gently but tightly.
Roll the plain portion into a long “sausage” the same length as the others. Hide the fève* in it!
Place them all vertically on the work surface, pinching the end of all of them firmly together. Plait, and shape into a crown. Place on prepared baking tray. Leave to prove for 30 minutes to one hour in a warm, draught-free room.
Whisk the egg and milk together.
Preheat oven to 190°C/375°F. Once the brioche has risen, brush thoroughly with egg wash. Decorate on top with cranberries, gently pressing them in. Bake at 190°C/375°F  for 35 minutes, until a nice golden brown colour.
Meanwhile, heat reserved Plum Jam in a small saucepan, with a tablespoonful of water. Bring to a simmer until mixture becomes syrup-y. Remove from the heat.
Remove Plum Kings’ Crown from the oven, and immediately brush all over with the Plum syrup, to glaze. Transfer to serving plate and let cool for a bit before serving and finding out who’ll be crowned Queen or King!
*A fève is a tiny porcelain figurine traditionally hidden in Epiphany Galette des Rois or Kings’ Brioche in France. Whoever finds it in their slice is Queen or King for the day. Before it was a figurine, a dried fava bean (”fève”, in French) used to be hidden, hence the name.