Ingredients
Hint:
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
kochen@bettybossi.ch
Bacon and herbs
Dry ingredients
Dough
To shape
To glaze
How it's done
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Bacon and herbs
Cut away the bacon rind, cut the bacon into cubes. Finely chop the herbs.
Dry ingredients
Mix the flour, salt and yeast in a bowl. Add the bacon and herbs, mince in the garlic, mix in.
Dough
Add the water and oil, knead to form 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 (each approx. 90 g), set aside the rest. Flatten the pieces of dough and shape into balls.
Press the almond (king) into one of the balls.
Shape the remaining dough into a large ball, place in the centre of a tray lined with baking paper. Arrange the small balls evenly around the large one, cover and leave to rise for a further 30 mins.
To glaze
Beat the egg, brush the dough balls with the egg, sprinkle with flaked almonds and fleur de sel.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the Three Kings' cake onto a cooling rack and leave to cool completely.
How-tos
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