King’s Cake

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Warm, Fluffy, Moreish!

Konigskuchen, literally translated as King’s cake, is a sweat yeast bun that is made and enjoyed on the 6th January, the Three King’s day, in Switzerland. I first tried it last year, as I work in Switzerland in a school, and on the morning of the 6th January, Königskuchen will be served! It was so delicious. I think it’s a shame to only have it once a year, and when I made it again this year and realised just how simple it is to make, it has been my go to recipe this winter when we’ve had friends around for brunch. As with most yeast buns, they are best eaten warm, fresh out of the oven, but if there are some left over, they freeze really well, so just pop one in the oven to defrost, or have the next day slightly toasted with whichever spread takes your fancy. These are dairy free, I’ve used honey instead of sugar, and part wholemeal flour for a more nutritious version, but they are equally fluffy and delicious. Classically they are made with raisins instead of chocolate drops but I prefer them with chocolate. I prefer to make the dough the night before and leave in the fridge over night. I remove it in the morning and bring to room temperature before baking.


200 g Wholemeal Spelt Flour

300 g Spelt Flour

2 Tbsp. Runny Honey, or Maple Syrup if you like it to be vegan

20 g Fresh Yeast

1 1/2 Tsp. Salt

60 g Oat Block, or any other vegan alternative to Butter

300 ml Oat Milk

100 g Dark Chocolate Drops

1 Tsp. Honey / Maple Syrup


In a saucepan gently melt the oat block. Once melted add the oat milk, and allow the milk to gently warm, it should be no hotter than 40 degrees or about the same temperature as your hand when you touch it. If it gets too hot allow to cool slightly. Whisk in the fresh yeast. If you have a stand mixer, add the flours, salt, honey and oat milk mix to the bowl and using the paddle attachment for bread, knead together for 5 minutes on a medium speed until the dough is soft, warm and elastic. If you are kneading by hand, mix everything together in a bowl first, and then on a clean work surface, knead until you have a smooth ball. The dough is quite sticky so be patient, refrain from adding any more flour. Once the the dough has come together knead in the chocolate drops. Leave to rise for about an hour, covered in a plastic or glass bowl. If you making the night before cover and place in the fridge. Remove from the fridge and allow to get up to room temperature before baking (I usually take it out the fridge when I first rise to use the bathroom in the morning ;-))

Preheat the oven to 170 °C. Cover a large baking sheet with baking paper. Divide the dough into 9 evenly sized pieces, form into a tight ball by folding the outer edges into the under middle part so the upper surface is taught. Place one ball in the middle of the baking tray and arrange the other 8 around it. Lightly brush with a little runny honey or maple syrup. Bake for about 25 – 30 minutes until golden brown. To be sure you can test the buns like you would bread by tapping the base and if it sounds hollow, they are done. Remove from the oven and brush again with the honey. Allow to cool on a metal rack, serve whilst still warm with a good cup of tea or coffee, share with those you love, or keep them all for yourself 😉

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