Three Kings' cake with a cheesy pretzel crust

Three Kings' cake with a cheesy pretzel crust

Total: 2 hr 50 Min. | Active: 20 Min.
Nutritional value / 100 g: 308 kcal
, Fat: 11 g
, Carbohydrate: 41 g
, Protein: 10 g


1 cake


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g white flour
1 ½ tsp salt
1 tbsp sugar
¼ cube yeast (approx. 10 g), crumbled
3 dl milk water (1/2 milk, 1/2 water)
60 g butter

To shape

100 g Appenzeller
1 almond

Cheesy pretzel crust

2 tsp sodium bicarbonate
2 tbsp water
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How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Add the milky water and butter, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Cut half of the cheese into 8 cubes, coarsely grate the rest. Divide the dough into 8 portions (each approx. 70 g), place one piece of cheese in the middle of each and shape into balls, insert the almond (king) into one of the balls. Shape the remaining dough into a large ball, place on a baking tray lined with baking paper and arrange the small balls evenly around the large one, cover and leave to rise again for approx. 30 mins.

Cheesy pretzel crust

Mix the baking soda with the water. Brush the mixture over the Three Kings' cake, sprinkle with the grated cheese.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool.


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