Dreikönigskuchen (Three Kings Day Cake)
This fluffy, raisin-studded bread is a traditional bread made in Switzerland for Three Kings Day (Epiphany) on January 6th. One of the rolls has a small figuring (or almond) hidden and the person who ends up with that roll gets to be 'king' for the day. My cousin living in Basel, Switzerland, and my Swiss friend living in Kansas City inspired me to adopt this tradition for our family. This recipe is easy to make and we love this tradition so much! I hope you will, too!
Servings: 1 Dreikönigskuchen
Calories: 4408kcal
Equipment
- 1 Pastry Brush for brushing on the egg wash
Ingredients
Dough
- 500 grams all-purpose flour
- 250 milliliters milk luke warm
- 75 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 75 grams butter room temperature
- 7 grams salt
- 14 grams active-dry yeast 2 pouches
- 1 egg size US large
- 200 grams raisins Don't like raisins? Use chocolate chips!
- 1 whole almond skin off or on, to hide in one of the rolls BEFORE baking
Toppings
- 1 egg yolk size US large
- 1 tablespoon milk
- sliced almonds
- pearl sugar While this sugar is traditional to ad, it is harder to find in the United States, so feel free to leave it off like I did in the pictures.
Instructions
Make Dough
- Stir together the yeast with barely warm milk and allow to sit for 5 minutes to bubble up or 'bloom.'14 grams active-dry yeast, 250 milliliters milk
- Combine the flour, egg, butter, sugar, vanilla, salt and yeast-milk mixture and knead until you end up with a smooth dough that peels away from the sides of the bowl. You may need to add just a touch more flour. Add in the raisins and knead for one more minute or until combined.Cover the dough airtight and allow for it to rise at room temperature for 2 hours. The dough will have at least doubled in size. This extended, initial rising time will help to develop delicious flavor as well.500 grams all-purpose flour, 75 grams granulated sugar, 1 teaspoon pure vanilla extract, 75 grams butter, 7 grams salt, 1 egg, 200 grams raisins
Shape and Decorate
- Shape the dough into a long, even thickness log. Cut off one third and shape it into one large roll for the center. Cut the remaining dough into 8 equal pieces and shape 8 smaller rolls to surround the center roll.To shape, place the roll in one palm, then using your working hand, pull dough from the top of the roll and fold it underneath the roll. This way, all seams will end up on the bottom of the roll, while the top has a smooth finish.Hide one whole almond in one of the rolls surrounding the center roll. Traditionally, this is a king-shaped figurine, but it's also common to use whole almonds instead.1 whole almond
- Place on a baking sheet covered with parchment paper and allow about a one inch gap between all of the rolls. Cover with a clean linen towel and allow to rise at room temperature for 30 minutes .
- In the meantime, preheat your oven to 350° Fahrenheit (180° Celsius).
- One the final rising time is complete, whisk together one egg yolk and milk, then brush onto the rolls. Sprinkle on almond slices and pearl sugar (if using).1 egg yolk, 1 tablespoon milk, sliced almonds, pearl sugar
Bake & Eat
- Bake on the middle rack for about 30 minutes, and cover with foil for the last 10 minutes of baking. Allow to cool for 15 minutes before eating and top with a paper crown (we made ours from craft paper and glitter) when serving.The person who ends up with the figurine/almond in the roll gets to be 'king' for the day and rule that day's activities.
Notes
LeftoversIf storing overnight, cover airtight and keep at room temperature. Leftover Dreikönigskuchen is amazing for making Kirschmichel, Semmelknödel or French Toast as well.
Nutrition
Calories: 4408kcal | Carbohydrates: 664g | Protein: 111g | Fat: 157g | Saturated Fat: 53g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 68g | Trans Fat: 3g | Cholesterol: 552mg | Sodium: 3446mg | Potassium: 3882mg | Fiber: 49g | Sugar: 96g | Vitamin A: 2815IU | Vitamin C: 11mg | Calcium: 924mg | Iron: 35mg