Paulchens FoodBlog?!

Last year Zorra of Kochtopf hosted an event and I participated with a swiss style Kings Cake.

This year there was no event I know of but since my family came for a visit and for lunch I thought it would be nice to have a Kings Cake for the afternoon coffee. I was right. Especially after all the snow that came down last night and thus the walk with my parents’ woofie Ben in the snow, we were longing for something to have with our coffee when we came back.

Since my Dad ate two balls right away with his coffee I guess it was good. Even my Mom, who does not eat very much, ate one whole ball with her coffee.

This year I chose another swiss recipe. This time the Betty Bossi newsletter came in handy, since it featured a recipe for a Kings Cake. It even worked out fine with spelt flour.

I think I will have a slice or two for dinner this evening along with my home made vanilla yoghurt. :)

Mix all ingredients until you have a smooth dough (it will be lightly sticky), knead for 10 minutes.
Let rest in a bowl until doubled in size (about 2 hours)

Divide dough into 8 portions a 80 gr. Form 1 large ball with remaining dough, form smaller balls with all 8 portions and arrange around bigger ball. Let rise again for about 30 minutes.

Brush with egg and sprinkle with sugar or almonds.
Bake at 180°C for about 30 minutes, Let cool before serving.

Pro 100 g: 7 g fat, 8 g protein, 44 g carbohydrate , 1136 kJ (272 kcal)

Hope you all had a wonderful Three Kings Day and Befana was nice to you too and did not bring any coals

This bread will be yeastspotted: Susan’s Yeastspotting this week.