Recipe for Dreikönigskuchen
A simple and successful recipe for the traditional Epiphany cake. The sweet yeast dough rises wonderfully and the rolls are nice and sweet.
- 500 g flour
- 1 ½ tsp salt
- 3 tablespoons sugar
- 20 g fresh yeast or a packet of dry yeast
- 60 g soft butter in pieces
- 4 tablespoons sultanas or chocolate pieces
- 3 dl lukewarm milk
- 1 egg beaten
- 1 tablespoon sugar crystals or flaked almonds
Mix flour, salt and sugar in a bowl. Crumble the yeast over the flour. Add butter and milk and knead by hand to a smooth, soft dough. That can last a good 10 minutes. Add the chocolate pieces or sultanas and carefully knead into the mixture. Cover the dough at room temperature approx. 2 hours to double up. 8 portions of approx. Weigh 80 g, form balls, putting 1 king or 1 almond in one of the balls. Form a large ball from the remaining dough and place it on a baking tray lined with baking paper, distribute the small balls evenly around it. Cover the Epiphany cake at room temperature again approx. Thirty minutes. and let it come up. Brush with egg and sprinkle with sugar crystals (or flaked almonds). Approximately. Thirty minutes, in the lower half of the oven preheated to 180 degrees, bake Take it out, cool it down on a grid.