What is a King Cake?
A small king made of plastic is baked into the Swiss "king" cake.
January 6 is a very special day in Switzerland
In Switzerland, we celebrate the three kings who brought gifts to the newborn Christ child. For this, my mom baked a typically Swiss “Three Kings Cake,” though they can also be bought it at a bakery. In the folk customs of the Western Church, the feast of Epiphany is represented by the three kings, the Wise Men from the East seen in nativity scenes. The Wise Men are considered by tradition to be the first missionaries who brought the Good News to the whole world. For this reason, the feast of Epiphany is considered the oldest missionary feast.
Homemade Swiss King Cake by Wilma Kleger
In Switzerland, Epiphany cake is made from sweet yeast dough that is formed into balls, arranged in a flower shape, and sprinkled with flaked almonds and coarse sugar.
But other countries also celebrate this day with their special pastries.
Thanks to the wonderful members of thecookscookcommunityforum on Facebook who have shared their creations.
In Germany
According to the guidelines for fine baked goods, Königskuchen is made of sand mass with candied fruit. The old German Königskuchen is made of particularly heavy sand mass, while the Rhineland-style Königskuchen is additionally baked wrapped in puff pastry.
In Portugal
In Portugal (and in Brazil), the Epiphany cake is known as bolo rei. It is made of yeast dough similar to brioche, and decorated with candied fruit. Coming to Portugal via France in the 19th century, the bolo rei is usually shaped like a crown (round with an opening in the center).
In France
In France there are two types of cakes. In the north of France, people traditionally eat the galette des rois made of puff pastry, often with a marzipan filling. In the south, there is the couronne or gâteau des rois, made from brioche dough and filled or decorated with candied fruit. A porcelain figurine is hidden in each cake.
French King Cake by Dawn Lemaitre
In Spain
The Roscón de Reyes (“King’s Wreath”) is a traditional wreath cake made of yeast dough, baked for the Feast of the Three Kings on January 6. It is available in several variations: without filling, with whipped cream, with truffle filling, with custard cream or as cabello de ángel. Hidden inside each is a porcelain figurine and a dry bean that must not be eaten under any circumstances. The tradition says that the one who finds the bean in his piece of cake will have to pay for the cake for all the guests. On the other hand, the one who is lucky enough to find the small porcelain figurine is crowned “king” by everyone. The wreath cake is decorated with candied fruits such as orange slices, red and green cherries, etc.
Spanish Roscon de Reyes King Cake by Rosa Mariotti
In Latin America
The tradition of Rosca de Reyes (“King’s Wreath”) was introduced to Mexico by Spain in the 16th century. The cake is made of yeast dough and usually without filling, baked only for the feast of the Magi on January 6. The wreath cake is decorated with candied desert fruits such as dates, figs, and the like. Hidden inside are several porcelain or ceramic figurines, according to one’s choice. The tradition says that the one who finds a porcelain child must bake tamales for all the guests. The feast is then celebrated on February 2, the Fiesta de la Candelaria (Candlemas).
Rosca de Reyes King Cake by Virginia Hernandez
United States
The tradition of King Cake in Louisiana, and particularly in New Orleans for Mardi Gras, was established by French immigrants and dates back to the 19th century. These immigrants brought both the Northern French Galette des Rois made of puff pastry with marzipan filling (now known as French King Cake) and the Southern French version of the colorfully decorated yeast dough ring (now known as King Cake) to New Orleans, where both versions exist to this day. Common to both varieties is that a small plastic baby figurine, symbolizing the newborn Christ child, is hidden in the cake (in the past, nuts, beans, peas or coins were used). The finder is the king or queen of the day and must host the next King Cake party.
Mardi Gras King Cake by Shehla Iftikhar
Swiss King Cake Recipe
This recipe for a homemade Swiss King Cake is not difficult to make at home.
Most Swiss do not bake their own Epiphany cake, they buy it, complete with a golden paper crown, at the supermarket or bakery. A small king made of plastic is baked into it, and whoever gets it will be king (or queen) for the day. Of course, this is very exciting for kids, they certainly will want to be wearing the crown!
Ingredients
- 500 grams (4 cups) flour*
- 25 grams (2 tablespoons) sugar
- 5 grams (1 teaspoon) salt
- 30 grams (3 tablespoons) fresh yeast
- 250-280 milliliters (1 - 1 1/5 cups) warm milk
- 80 grams (1/3 cup) melted butter
- 1 egg yolk
- 1 plastic King doll
- Coarse sugar or almond flakes
- Paper crown
*I use a special flour for Swiss Zopf, available in Switzerland.
Preparation
- In a small bowl, crumble the yeast into some of the warm milk and allow it to sit and bubble for a few minutes. In a large mixing bowl, mix the flour with the sugar and salt. Add the yeast mixture, remaining milk, and melted butter. Knead well to make a soft dough. Cover with a kitchen towel and allow to rest for 2 hours.
2. Divide the dough into 8 pieces of equal size. Roll 6 of them into balls and hide a nut or plastic king figurine in one. Roll the remaining two pieces together into one large ball. Put the big ball into the middle of a cake dish and arrange the 6 smaller balls around it. Cover and let rest for 30 minutes. Meanwhile, preheat oven to 200°C (390°F).
3. Brush with beaten egg-yolk and sprinkle with coarse sugar or almond flakes. Bake in the oven until risen and golden, 20-25 minutes.
Wilma Kleger
Wilma grew up in Switzerland, born to a Swiss father and an Italian mother. She married a Swiss and after living for one year in England they moved, 30 years ago, to Hong Kong. She has two grownup children, a son and a daughter. She is a craft teacher by profession, but soon cooking and baking took over. She has a food-blog, Pane-Bistecca.com, and gives cooking classes in Swiss and Italian cuisine in Hong Kong and the Philippines, where she is planning to move.
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