The Dreikönigskuchen Epiphany Cake, typical Swiss, is very similar to the Epiphany surprise focaccia typical of Piedmont, but it has a different shape, made up of all balls instead of wedges.
Like the Piedmontese one, this also hides a surprise inside, which can be any heat-resistant object, a dried legume, or a coin wrapped in foil to prevent contact with the cake.
Besides the leavening, which as you can see was very successful, and for this, I recommend a larger diameter pan if you want it less tall; the cake is really delicious, as indeed all leavened cakes are.
Try making the Swiss Epiphany cake for your children.
If you make one of my recipes, send me the photo if you like, and I will put it on my FB page in your name.
Approx. 712 Kcal per each ball
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: European
- Seasonality: Winter, Epiphany
Ingredients to Make the Dreikönigskuchen Epiphany Cake
- 0.35 oz fresh yeast
- 5 tbsps water
- 90 g + 2 tablespoons of sugar
- 6.5 cups all-purpose flour + some for the work surface
- 1 1/2 tsp salt
- grated zest of an untreated lemon
- 4.23 oz butter
- 1.4 cups whole milk
- 2 small eggs or 1 large
- 7 oz sultanas
- a heat-resistant object such as porcelain or silver, or a coin or dried legume
- 1 egg yolk
- 2 tbsps milk
- 1 oz sliced almonds (I used sugar sprinkles)
Preparation of the Dreikönigskuchen Epiphany Cake
First, soak the raisins in water and set aside.
Prepare the dough using a mixer or by hand, working well.
In the mixer, put the fresh yeast, water, 2 tablespoons of sugar, and let dissolve, then add 200 grams of flour, the eggs, and mix well.
Add the softened butter, warm milk, 90 grams of sugar, salt, lemon zest, and mix again.
Finally, add the remaining 600 grams of flour, letting it work for a few minutes until you get a well-blended, non-sticky dough.
At this point, drain the raisins, dry them well, and add them to the mixture, running the mixer just enough to incorporate the raisins into the dough, then transfer it to a floured work surface, creating a homogeneous ball.
Divide the dough into 8 or 10 balls; I made 8, with 7 about 7.6 oz each, and with the remaining dough, make the central ball slightly larger. From one of the balls, roll the dough, place the coin or other object wrapped in foil, roll the dough again to create the ball.
Prepare a high-sided baking pan about 12 inches in diameter, but as you can see, mine rose significantly in height, so I also recommend 13-14 inches in diameter, to space the balls out more.
Butter and flour the pan and place the balls spaced out.
Let rise in a warm place until doubled, it will take at least 2 hours.
Once risen, beat an egg yolk with the milk and brush the surface of the cake, then sprinkle with sliced almonds, or sugar sprinkles as I did.
Bake in a preheated oven for about 1 hour at 356°F if you use a pan of my size; if the pan is wider, it may take a few minutes less.
Do not eat it hot, let it at least cool down a bit… enjoy your meal.
