Bake Epiphany cake yourself – here’s how:
Dissolve yeast, sugar, vanilla sugar and salt in lukewarm milk – knead with apple puree, butter and flour to make yeast dough – let rest for 2 hours
Knead raisins and an almond into the dough
Form a large roll and arrange 8 small rolls around it
Brush the pastry with milk, sprinkle with sugar and flaked almonds
Bake Epiphany cake at 180°C top/bottom for 30 minutes
Who will be king? More about the cake tradition on Epiphany
Whether in Germany, France, Spain or Switzerland: there is a surprise hidden in every Epiphany cake. Whoever finds it first is king for a day and can have their wishes granted by the others.
The easiest way is to bake an almond, a bean or a coin into the dough. Alternatively, you can also buy beautiful king figures. You can find them online or in Swiss supermarkets such as Migros and Coop.
Even though the king’s cake is not common here in Saxony, we bake it for Epiphany at the beginning of January and share it with the family. We use the cake as an opportunity to talk to the children about the biblical story.
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Ingredients
For the dough:
550 g wheat flour
250 ml milk
3 tbsp sugar
1 packet of vanilla sugar
70 g butter
15 g fresh yeast
1 tsp salt
60 g apple puree
Also:
50 g raisins
1 almond (alternatively a coin or dried bean)
2 tbsp milk
2 tbsp granulated sugar
2 tbsp sliced almonds
Preparation:
Heat the milk to lukewarm (to 37 degrees) and dissolve the yeast in it. Stir in the sugar, vanilla sugar and salt. Put the remaining ingredients for the dough in a bowl and pour in the yeast milk. Knead the ingredients into a smooth yeast dough.
Cover the dough and let it rest for 2 hours.
Sprinkle the work surface with a little flour and fold the dough together. Knead in the raisins.
Cut off a third of the dough and form a round ball from it. Place it on a baking tray lined with baking paper.
Preheat the oven to 180°C top/bottom heat.
Divide the remaining dough into 8 equal parts and also form round rolls. Hide the almond in a roll.
Now arrange the rolls around the large roll.
Brush the dough pieces with milk and sprinkle them with sugar and sliced almonds.
Bake the king’s cake for 30 minutes until golden brown.
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