King’s cake

Total time: 2hr 50m
Preparation Time: 20m

For 1 cake


Raquel (FOOBY Team)

Nutritional Information

Contains 301 Kcal, 8g Protein, 42g Carbohydrates, 11g Fat


  • Yeast dough
  • 500 g white flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1.5 tsp salt
  • 4 tbsp sugar
  • 80 g butter, soft
  • 3 dl milk
  • To shape
  • 2 tbsp flaked almonds
  • 1 almonds
  • 1 eggs, beaten
  • 2 tbsp decorating sugar

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  • Yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • To shape

    Weigh out 8 portions of dough at approx. 70 g each, shape into balls, placing the almond (king) into one of the balls. Shape a large ball from the remaining dough, place on a baking tray lined with baking paper and place the small balls evenly around the large one, cover and leave to rise again for approx. 30 minutes. Brush with egg yolk, sprinkle with almond flakes and sugar crystals.
  • Bake

    Bake for approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, place on a cooling rack and allow to cool.
  • Shelf life:

    King’s cake is best eaten fresh.

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