Friday, January 7, 2011
Three Kings Day
On Wednesday I read Kathleen's blog and she had posted her recipe for her mini Rosca de Reyes. It reminded me of celebrating three kings day in Europe and I was missing the fact that we don't do it here in Canada. If you are lucky enough to find the little baby Jesus figurine in your cake, you get to be king all day. Besides the fact that my sister continuously won that honour, the cake/bread itself is really good and that's what I was missing.
So,I went home and made our recipe for three kings cake. It's not as sweet as I imagine Kathleen's being, but it is a great breakfast bread and my family enjoyed it very much. Due to my time limitations I also did not have the little figurine and I did not have ingredients to try a new recipe - so the old standby it was.
I normally use this recipe for Zopf (or Challa). If you need tips on achieving a braid, let me know.
Zopf recipe (adapted for three kings day)
500 g flour
1.5 teaspoon salt
2 teaspoon sugar
60 g soft butter
15 g yeast
300 ml milk
raisins (for three kings cake)
Add salt and sugar to flour in bowl. Add butter in flakes to flour mixture.
Dissolve yeast in milk, stir into milk from the middle. Knead dough well until it's smooth.
Cover and let rise to double its size at room temperature. Shape to braid or other shape wanted.
Brush with egg
Put in COLD oven and bake at 220 C (430F) for 40 to 45 minutes.
Knock the bottom of the bread, if it sounds hollow it's done.
Serve for breakfast or brunch