Galette des Rois (Twelfth-night Cake)
Sift 2 cups flour into a bowl. Make a well in the center and in it put ¼ teaspoon salt, 1 tablespoon sugar, 1 ¼ cups butter, and ½ cup water. Work the ingredients together with the hands, mixing as quickly as possible in order not to overwork the dough. If the dough seems too dry, add another ¼ cup water. The dough should be about the same consistency as pie dough. Shape the dough into a ball and chill it for 1 hour. Roll the dough out into a long rectangle 1/ 4 inch thick, fold in thirds, and chill for 20 minutes. Place the dough on the table, narrow side toward you, and make A “turns' as you would in making puff paste (see October, 1953), chilling the dough for 20 minutes between each turn. Let the dough stand for 15 minutes.
Press a tiny metal doll or an almond or a bean in the dough and roll the dough into a round or oblong ½ inch thick. Place the dough on a buttered baking sheet and brush the top with 1 egg beaten with a little milk. Prick the top with a fork or a small pointed knife to make a design. Let stand 10 minutes and bake in a hot oven (450° F.) for 20 to 25 minutes, or until golden brown. Cut into rectangles or wedges.
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