Saturday, January 7, 2012

Dreikönigskuchen (German Epiphany Bread)


For our second Epiphany treat, I made a Dreikönigskuchen (German Epiphany Bread) though I should probably write 'Dreikönigskuchen-inspired' since I skipped the rum-soaked raisins on the inside and the candied cherries and glaze on the outside. Still it was delicious and thoroughly enjoyed by all.

2 C white whole wheat flour
1/4 C barley flour
2 T active dry yeast
1/3 C organic raw sugar
1/4 cup warmed milk
7 T melted butter
dash of pink Himalaya salt
1/2 t groundcardamom
1/2 t ground cinnamon
2 eggs

Place the flours into a bowl, make a hole in the middle, put the yeast into it and mix it with a pinch of sugar and some of the lukewarm milk. Dust the mixture with flour, cover with a cloth and let rise in a warm place for 15 minutes. Add the melted butter, salt, lemon, cardamom, cinnamon egg, remaining milk and flour to the flour and yeast mixture. Knead dough till smooth.

When the dough begins to form a ball, form dough into a log. Pinch off large tablespoons of dough and form balls from each.

Butter a springform pan with a central tube. Place dough into the pan. Cover the pan and let rise in a warm place. Brush the dough with the beaten yolk and place in pre-heated oven (350 degrees F) for approximately 30 minutes. Cool cake thoroughly before removing from pan. I served with a dusting of powdered sugar.

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