Wholegrain Three Kings' cake

Wholegrain Three Kings' cake

30 min. Active
3 hr Total
301 kcal per 100 g
Nutritional value / 100 g: Fat: 7 g, Carbohydrate: 46 g, Protein: 10 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Brush
  • Fork
  • Knife
  • Measuring cup
  • Oven mitts
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Kitchen scales
  • Cooling rack

Ingredients

1 cake

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

400 g wholemeal flour
100 g white flour
1 ½ tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g)
30 g butter
3 dl milk water (1/2 milk, 1/2 water)

To shape

1 almond

To decorate

1 egg
2 tbsp flaked almonds
2 tbsp decorating sugar
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How it's done

The kids can help at the marked areas .

Yeast dough

400 g wholemeal flour
100 g white flour
1 ½ tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g)
30 g butter
3 dl milk water (1/2 milk, 1/2 water)

Mix the flour, salt and sugar in a bowl. Crumble the yeast, mix in. Cut the butter into pieces, add along with the milky water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

1 almond

Divide the dough into 8 small portions and 1 large portion. Shape into balls, inserting the almond (king) into one of the small balls. Place the large ball in the centre of the tin lined with baking paper, arrange the small balls evenly around it, cover and leave to rise for a further 30 mins.

To decorate

1 egg

Beat the egg in a small bowl, use to glaze the dough balls.

2 tbsp flaked almonds
2 tbsp decorating sugar

Sprinkle with flaked almonds and sugar crystals.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool completely.

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