The Dreikönigskuchen, a traditional Swiss Epiphany cake, is very similar to the traditional one from Piedmont, the Epiphany surprise focaccia, but it has a different shape, consisting of small balls instead of slices.
Like the Piedmontese version, this one also hides a surprise inside, which can be any heat-resistant object, a dry bean, or a coin wrapped in foil to avoid contact with the cake.
Beyond the rising process, which as you can see was very successful, and for this reason, I recommend a larger diameter pan if you want it less high, the cake is really delicious, as are all leavened cakes.
Try making the Swiss Epiphany cake for your children.
If you make one of my recipes, send me a photo if you like, and I will post it on my Facebook page in your name.
Approx. 712 Kcal per ball
- Difficulty: Easy
- Cost: Economical
- 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 brewer's yeast
- 5 tbsp water
- 90 g + 2 tbsp sugar
- 28.22 oz all-purpose flour + some for the work surface
- 1 1/2 tsp salt
- grated zest of one untreated lemon
- 4.23 oz butter
- 1.37 cups whole milk
- 2 small eggs or 1 large
- 7.05 oz raisins
- a heat-resistant object like porcelain or silver, or a coin or dry bean
- 1 egg yolk
- 2 tbsp milk
- 1.06 oz almond flakes (I used sugar sprinkles)
Preparation of the Dreikönigskuchen Epiphany Cake
First, soak the raisins in water and set aside.
Prepare the dough with a stand mixer or by hand, working it well.
In the stand mixer, combine the fresh brewer’s yeast, water, 2 tbsp sugar and let dissolve, then add 200 g of all-purpose flour, the eggs, and mix well.
Add the softened butter, warm milk, 90 g of sugar, salt, lemon zest, and mix again.
Finally, add the remaining 600 g of flour and let it work for a few minutes until you have a well-blended, non-sticky dough.
At this point, drain the raisins, dry them well, and add them to the mixture, start the mixer just long enough to combine the raisins into the dough, then transfer it to a floured work surface to form a homogeneous ball.
Divide the dough into 8 or 10 balls, I made 8, with 7 around 215 g each and with the remaining dough the central ball, which should be slightly larger. For one of the balls, roll out the dough, place the coin or other object wrapped in foil, roll up the dough and form the ball again.
Prepare a high-edged pan about 30 cm in diameter, but as you can see, mine rose very high, so I recommend even 32-34 cm in diameter, to space the balls further.
Butter and flour the pan and place the balls spaced apart.
Let rise in a warm place until doubled, it will take at least 2 hours.
Once risen, beat an egg yolk with milk and brush the cake’s surface, then sprinkle with almond flakes, or sugar sprinkles as I did.
Bake in a hot oven for about 1 hour at 356°F (180°C) if using a pan of my same size. If the pan is wider, it may take a few minutes less.
Do not eat it hot, let it cool a bit first… enjoy your meal.
