Dreikoenigskuchen

In Switzerland it’s a tradition to eat Dreikoenigskuchen at the beginning of January.

The “heilige drei Könige” (transl. three holy kings) are the equivalent to the English “three wise men”; they are remembered on January 6th.

For this occasion we eat the sweet bread with our family, friends or even at work. The bread somehow looks like a crown or a flower -it’s probably a crown tough because of the kings- anyway… there is a teeny tiny king hidden in one of the little pieces.

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The one who finds the king in his bread is the >KING FOR THE DAY< I think every family has their own traditions – when we were kids the king of the family was allowed to govern the family for one day; which game he/she wants to play, what to eat for lunch, where to go etc. etc.

I blooming LOVED it > especially when I was the queen; I wore a paper-crown all day long and my sister was my servant!

As an adult there is only one exciting thing about this day: to bake and eat the freaking thing. So every year I like to bake my individual Dreikönigskuchen – but this year I wanted to show you the traditional swiss recipe – it’s fluffy, sweet and DELICIOUS!

My recipe is from Betty Bossi – a wellknown cooking and baking brand in Switzerland. Their recipes are always super easy but -very- good!
I modified it just a little:
500g flour
1.5 tsp salt
3 tbsp sugar
70g butter, softend
3 tbsp raisins
25g fresh yeast
3dl milk – a little more to spread on the dough
coarse sugar
almonds, sliced

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Mix together flour, salt, sugar, butter and raisins. Warm up the milk (it should be warm, not hot – otherwise you kill the yeast) and crumble in the fresh yeast. After the yeast has fully dissolved mix the milk to the other ingredients and knead for about 10 to 15 minutes. Let rise for 2h then form eight smaller bowls and one big one for the middle. If you want, put a little king or a whole almond in one of the smaller balls. Arrange them like I did in the picture and let sit for another 20 minutes. Spread a little milk and decorate with almonds and coarse sugar.

Bake for 25-30 by 180°C – ENJOY.

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