Junior chef
Utensils
Ingredients
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
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, salt, sugar and cocoa powder in a bowl. Crumble the yeast, mix in. Cut the butter into pieces, add with the milk, mix, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Shape
Weigh out 8 small portions of dough (approx. 70 g each), shape into balls, inserting the almond (king) into one of the small balls. Place the large ball on a baking tray lined with baking paper, arrange the small balls evenly around it, cover and leave to rise for a further 30 mins.
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 Three Kings' cake onto a cooling rack and leave to cool completely.
Icing
Melt the bag of icing in a bain-marie. Cut open the bag, coat the Three Kings' cake with the chocolate icing and decorate with chocolate sprinkles, leave to dry.
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