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Kings' Cake, Provencal style

	Ingredients for Kings' Cake, Provencal style : 1 kg flour 300 g sugar 6 eggs 200 g soft butter candied fruits (200 + 50 g) 1 gratted orange zest 40 g fresh yeast ground sugar 1 egg yolk (glazing) 1 natural or china stone Non-stick aluminium oven sheet 40 x 30 cm 21.60 Euro

Technical stages for Kings' Cake, Provencal style :

Prepare sourdough:
Dilute the yeast in 3 tablespoons lukewarm water. Mix well.
In a large bowl, combine to 125 g flour, slowly kneading. Cover and leave it to rest next to a heat source. The sourdough will be ready when its volume will have doubled.
Chop 200 g of candied fruits.
In another bowl, whisk the eggs with the sugar until pale and thick. Flavour with the orange zests.
Add the soft butter in chunks.
Pour softly the remaining 875 g of flour, stirring. Add the soudough and the candied fruits and knead for about 10 minutes.
Put the dough in a floured bowl and cover with a cloth. Leave it to rest for 3 hours in a warm place.
Shape the dough into a nice round crown. Stick in the stone. Put the dough on a baking sheet and let it rise for 1 hour in a warm place.
Preheat the oven at 180°C or 356°F. the surface of the crown with egg yolk mixed with a bit of water. Sprinkle with ground sugar.
Bake for 40 to 45 minutes. When the cake is baked, decorate with chopped candied fruits.