Three Kings' cake with bacon and herbs
Ingredients
for 1 cake
| 160 g | country bacon |
| 1 bunch | mixed herbs |
| 500 g | light spelt flour |
| 1 ½ tsp | salt |
| ½ cube | yeast (approx. 20 g), crumbled |
| 1 | garlic clove |
| 3 dl | water |
| 3 tbsp | olive oil |
| 1 | almond |
| 1 | egg, beaten |
| 2 tbsp | flaked almonds |
| ½ tsp | sea salt |
How it's done
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.
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