First of all – Happy New Year! I hope you all had a nice Christmas break, we certainly had! It was incredibly quiet and relaxing, and now we’re ready for the new year with all it’s challenges and opportunities! Go 2017!
Today, January 6th, is Epiphany. I’ll let you read more about it through the link if you’re interested, but the point is that even if the day is not marked or celebrated much here in Norway, it is traditionally marked in Switzerland. And in the spirit of taking some of the traditions home with me, I’m baking two kinds of cake for Epiphany. They are very different, a sweet yeasted bun cake and a puff-pastry-almond paste galette. Both of them have a plastic or ceramic figurine hidden in them, and the one who get’s the figurine is king for the day. I couldn’t find a figurine that I found safe to put in a cake, so I used a whole almond. Ok, here we go with the recipes – first off, the Three Kings Cake.
Recipe Three Kings Cake
- about 500 g (4 cups) all purpose flour
- 3 tbsp sugar
- 1 tsp salt (optional)
- ½ pkg dried yeast (or look at your local brand how much to use for 500g/4cups flour)
- 3 dl / 1.25 cups milk
- 75g / ⅓ cup butter, melted
- 100g / ⅔ cups raisins
- 1 egg yolk mixed with a little milk
- slivered almonds
- pearl sugar/decorating sugar (optional)
Mix the flour, sugar and dried yeast (plus salt if you’re using) together in a large bowl and add the milk and the melted butter. Using the dough hook, mix on low for about 8-10 minutes until the dough is smooth and shiny.
Cover the bowl and let the dough rise until double in size. In the meantime, soak your raisins in hot water – just add the raisins to a bowl and cover with boiling water.
When your dough is ready, drain the raisins and carefully knead them into the dough. Divide the dough into 9 parts, one approx. double the size of the 8 others, form to buns and lay them out in a sun pattern on your baking sheet or in a large pie dish. Hide an almond in one of the buns. Cover and let rise again for about 20-30 minutes. Brush with egg wash and decorate with slivered almonds and pearl sugar, if you’re using it.
Preheat the oven to 200°C / 390 °F.
Bake the Three Kings Cake on a lower rack for about 30 minutes. Let cool on a rack.
Remember, the one who get’s the trinket/figurine/almond gets to be king for the day! I wanted to photograph our golden crown but sent it to my daughter’s school along with a cake…;)
Have a nice Epiphany!