CAKE OF KINGS
Versions of this cake - a fruity Brioche-like bread - are eaten all over Europe on Twelfth Night. Buried inside is a trinket, and whoever finds it, is king for the day
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Dessert, Treat
Time 4h15m
Yield Cuts into 20 slices
Number Of Ingredients 19
Steps:
- Soak citrus peel, raisins, pine nuts and cherries in the sherry or brandy overnight until plump. Measure 140g/5oz of the fl our in a large mixing bowl and mix with the yeast. Tip the remaining flour and salt into a separate bowl and set aside. Heat the milk until just warm, make a well in the centre of the flour mix, and gradually add the milk to form a batter, beating until smooth. Cover with a tea towel and leave for 20 mins, until frothy.
- In another bowl, beat butter, sugar and zests until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Don't worry if it curdles, this won't affect the final cake. Stir the mix into the batter, along with the remaining flour, to make a dough. Turn out onto a floured surface and knead for 5 mins, until smooth and elastic. Knead in the fruit mix, a bit at a time, kneading after each addition until evenly distributed. This bit is messy, but dust the dough and your hands with flour as you work.
- Pop the dough into a clean bowl and cover. Leave for 2 hrs, until doubled in size. Butter a large baking sheet. Knead the dough again briefly, then shape into a sausage, about 50cm long. Curl onto the baking sheet to make a ring, pinching the ends to join. Tuck the trinket under the cake, cover and leave for 1 hr, until doubled in size. Heat oven to 190C/fan 170C/gas 5.
- Slice the candied fruits and crush the sugar lumps into small pieces (put them in a cup and use the end of a rolling pin). Brush the top of the ring with egg and decorate with candied fruits and sugar. Bake for 45 mins, then transfer to a wire rack and brush the top with jam. Leave to cool before cutting.
Nutrition Facts : Calories 252 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
DREIKöNIGSKUCHEN / 3 KINGS' CAKE / EPIPHANY CAKE
This cake is usually served on January 6th ("Dreikönigstag" or Epiphany) for breakfast in Switzerland. Who will become king or queen ? Each person takes a piece from the cake. The one with the token will be king or queen of the day and all participants have to fulfill a wish of the king or queen ... Ingredients for a cake of about 25 cm (10 inches) in diameter.
Provided by Lostfairy
Categories Yeast Breads
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, sugar, salt and lemon in a bowl.
- Melt the butter and add the cold milk.
- Dissolve yeast in water and add two teaspoons of sugar.
- Stir the eggs and add flour mix of 1.
- Knead to a soft dough.
- Add sultanas and the token and distribute them evenly in the dough.
- Tear dough apart and form six or eight pieces the size of a fist. You may form one bigger piece as the center piece of the cake. Arrange the pieces around the center piece as shown in the picture above. Place the cake on a non-stick tray.
- Let grow in a warm place until the size has doubled.
- Let cool for about one hour.
- Before baking, sweep with the yolk of an egg.
- Bake for about 40 to 50 minutes in the lower part of the pre-heated oven at about 225°C (440°F).
- Let cool and add a crown made out of paper or card.
Nutrition Facts : Calories 788.1, Fat 18.2, SaturatedFat 10.2, Cholesterol 111.8, Sodium 341.7, Carbohydrate 138.3, Fiber 5.8, Sugar 32.7, Protein 19.5
ROSCA DE REYES - THREE KINGS CAKE
The Day of Kings (el Dia de Tres Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet bread on the order of Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. Traditionally served with delicious Mexican hot chocolate. From the El Charro Cafe in Tucson, Arizona.
Provided by Molly53
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In large mixing bowl, cream together butter or margarine and powdered sugar.
- Add eggs and beat again, until light and fluffy.
- Combine dry ingredients, expect chopped nuts.
- Gradually add dry ingredients and vanilla to creamed mixture.
- Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan.
- Pour batter into pan.
- Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch.
- Cool 10 minutes; turn cake onto wire rack to cool.
- Insert dry bean or"baby" from the underside of the cake when cool.
- During the last minutes cake is cooking, melt brown sugar in heavy saucepan over low heat.
- Remove from heat and add ground anise and vanilla extract.
- Pour warm syrup over freshly baked, cooled cake.
ROSCON DE REYES, SPANISH THREE KINGS.
Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). This recipe is posted per a request by a member and I will make it as soon as I can. The recipe says "1 package active dry yeast" which is not accepted by Zaar computer, I will amend to a specific amount as soon as I have done some research on the package size. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks!
Provided by kiwidutch
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside.
- In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm (120° to 130° F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball.
- Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down.
- Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
- To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat.
- Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet.
- Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).
- Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack.
- To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.
Nutrition Facts : Calories 327.4, Fat 12.7, SaturatedFat 5.9, Cholesterol 58.3, Sodium 172.9, Carbohydrate 47.8, Fiber 1.8, Sugar 20.1, Protein 6.4
ROSCA DE REYES - KING CAKE
The Day of Kings (el Dia de Tres Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet bread on the order of Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. Serve with delicious hot chocolate. From Ofelia Escobedo as published by the North County Times in California.
Provided by Molly53
Categories Yeast Breads
Time 3h40m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Dissolve yeast in five tablespoons lukewarm milk and let sit five minutes.
- Add the flour, sugar, eggs, melted butter, the remaining milk, salt, cinnamon, aniseed, raisins and vanilla.
- Combine and knead dough until no longer sticky.
- Grease dough with some butter, cover and let rise until the dough doubles in size.
- Grease a baking sheet.
- Punch down dough and knead lightly.
- Form dough into a ring or"rosca" about 12 inches in diameter.
- Place the dough ring on baking sheet.
- Decorate the top of the ring with the candied fruit.
- Let the dough rise again until doubled.
- Preheat oven to 350F degrees.
- Brush with the beaten egg and sprinkle with granulated sugar.
- Bake 40 minutes or until done.
- Insert the baby figurine or bean from the underside.
Nutrition Facts : Calories 224.6, Fat 6.7, SaturatedFat 3.4, Cholesterol 103.7, Sodium 82.2, Carbohydrate 34.7, Fiber 1.2, Sugar 12.2, Protein 6.5
TWELFTH NIGHT CAKE OR KING CAKE(GALETTE DES ROIS)
This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany's day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)
Provided by Artandkitchen
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
- Repeat this step with the second block of puff pastry.
- To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
- Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
- Now take from the heat away, add grated lemon zest, rum and ground almonds.
- Stir all together well.
- To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
- Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
- Place a trinket or dried bean in the filling.
- Place the second round of pastry over the filling, pressing the edges to seal.
- Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors.
- Glaze the top with lightly beaten egg.
- Chill in the refrigerator for 1 hour.
- Preheat oven to 375°F.
- Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
- Decorate with the gold paper crown.
- Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!
TWELFTH NIGHT CAKE - KINGS CAKE- EPIPHANY NOT MARDI GRAS
Served at the Epiphany Feast , the 12th night of Christmas which is the observation of the Wise Men's arrival to the manger. Some tradiotions hold that a dried bean and a dried pea are to be placed in the cake batter (on oppostire sides) prior to cooking. The man finding the bean is the King of the Feast and the woman finding the pea is teh Queen of the Feast .
Provided by ValkyrieQueen
Categories Dessert
Time 1h10m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 20
Steps:
- Beast butter at medium speed until creamy; gradually add brown sugar, beating well.
- Add eggs, one at a time, beating after each addition.
- Combine 3 cups of flour, baking soda, and mace.
- Gradually add to the butter mixture. Mix at a low speed just until blended.
- Combine remaining 1/4 flour slivered almonds, raisins, currants, citron, and lemon peel until coated evenly.
- Stir mixture into batter.
- Spoon batter into three greased and wax paper-lined 9-inch round cake pans. (Drop bean and pea at this time). Bake at 375 for 30-35 or until wooden pick comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
- Spread apricot filling between layers of cake. Spread White Buttercream Forsting on top and sides. Decorate as desired.
- White Buttercream Frosting:.
- Combine water and meringue powder in a large bowl; beat at high speed until soft peaks form.
- Add 4 cups of confectioners sugar, 1 cup at a time, beating at low speed after each addition. Add remianing sugar alternately with shortening, beating after each. Stir in flavorings.
- Yields: 7 cups frosting for one 3-layer cake.
Nutrition Facts : Calories 2202.8, Fat 91.7, SaturatedFat 39.5, Cholesterol 308, Sodium 934.1, Carbohydrate 343.8, Fiber 8.7, Sugar 283.3, Protein 18.7
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