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Driekoningenbrood

Course bread, Dessert
Cuisine Dutch
Servings 8 people

Ingredients
  

  • 4 cups all-purpose flour
  • ¼ cup white suger
  • 2 teaspoons active dry yeast
  • cup warm milk
  • 1 teaspoon salt
  • 1 lemon's zest
  • 8 tablespoons (one stick) unsalted butter
  • 2 egg yolks
  • ¼ almond paste* *I used some of the marzipan from the previous recipe.
  • 1 large bean This is to insert into the cake. Whoever bites down on it is king for the day!

Instructions
 

  • Combine the flour, salt, and lemon zest.
  • Separately, follow the yeast's activation instructions using the warm milk. Once it's proved, add it into the flour mixture.
  • Mix in pea-sized pieces of the almond paste/marzipan and add to the dough along with the egg yolks. Knead briefly.
  • Add in the melted butter and knead for 5-8 minutes or until it's smooth and pliable.
  • Let the dough rest in a covered and oiled bowl for an hour or until it's doubled in size.
  • Punch down the dough and shape it into a round. On the underside, insert the bean. Cover the dough again on a baking sheet and let it rise for another 45 minutes to an hour.
  • Preheat the oven to 375°F. Score the dough in a starlike pattern. Bake for approximately 40 minutes or until fully cooked.

Notes

This recipe is taken largely from The Dutch Table.
Keyword driekoningenbrood, Epiphany cake, king cake, king's cake, three king's cake