Why You’ll Love Swiss-Style Dreikönigskuchen Recipe
I enjoy this recipe because it feels both traditional and comforting. The dough is soft and fragrant, the shaping is simple, and the joy of finding the hidden coin or marble adds a fun tradition to the celebration. It’s a lovely bread to serve warm with butter, or just enjoy piece by piece with family or friends.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 1/4 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon salt 3/4 cup (200 grams) ripe sourdough starter 1 1/2 cups milk, warmed to between 100–110F 1 egg, lightly beaten 1 teaspoon vanilla extract 1/4 cup unsalted butter, melted 1/2 cup raisins (I prefer golden raisins) 1/2 cup dried cranberries 1 egg, combined with 2 tablespoons water, for egg wash 1/3 cup hagelzucker (pearl sugar) (can be substituted with raw sugar) 1/3 cup almond slices
You will also need a coin or marble to hide in one of the balls.
Directions
I combine the flour, salt, and sugar in a mixing bowl and make a well in the center.
I heat the milk and butter, then combine them with the sourdough starter. I pour this mixture into the well and add the egg, vanilla, raisins, and cranberries. I mix until everything comes together.
I turn the dough onto a floured counter and knead until it’s smooth, soft, and cohesive. I place it into a greased bowl, cover it, and let it rise in a warm, draft-free spot for a couple of hours or until doubled.
I divide the dough into one large piece (about one third of the dough) and 8–9 smaller equal pieces. I roll each piece into a taut ball by cupping it in my hand and rolling seam side down on the counter. I hide the coin or marble in one of the small balls.
I arrange the balls on a parchment-lined baking sheet with the large one in the center and the smaller ones around it in a circle. I cover the dough with a clean towel and let it rise again while the oven heats.
I heat the oven to 375 degrees F.
Once the dough has risen, I brush the rolls with the egg wash and sprinkle them with pearl sugar and sliced almonds. I bake for 25–30 minutes until golden brown.
I let the bread cool slightly before serving warm or at room temperature—carefully, so no one bites down hard on the hidden token.
Servings and Timing
Servings: 10–12 Prep Time: 20 minutes Rise Time: About 2–3 hours Cook Time: 25–30 minutes Total Time: About 3–4 hours
Variations
I sometimes add orange zest to the dough for extra brightness.
I swap the raisins and cranberries for dried apricots or cherries.
I add sliced almonds inside the dough for extra texture.
I glaze the finished bread with a light vanilla icing for sweetness.
I use chocolate chips instead of dried fruit for a kid-friendly version.
Storage/Reheating
I store the bread well wrapped at room temperature for up to 2 days or refrigerate it for up to 5 days. To reheat, I warm slices in a low oven for a few minutes to restore softness. I also freeze the baked bread (without the pearl sugar topping) for up to 2 months and thaw before serving.
FAQs
Can I make this without sourdough starter?
Yes, I replace it with a standard yeast dough, using about 2 1/4 teaspoons active dry yeast.
Can I prepare the dough the night before?
Absolutely, I refrigerate the dough after the first rise and shape it in the morning.
Do I have to add dried fruit?
No, I leave it out or swap it with chocolate chips or nuts.
Can I hide something other than a coin or marble?
Yes, I use a whole almond or another heat-safe token.
Why is my dough too sticky?
I add flour a tablespoon at a time during kneading until it becomes smooth.
Can I overproof the dough?
Yes, so I keep an eye on it—it should double, not collapse.
Can I use plant-based milk?
Yes, warm almond or oat milk works nicely.
Can I use instant yeast instead of starter?
Yes, instant yeast works fine with the yeast-based variation.
Should the token be wrapped?
I sometimes wrap it in foil so it’s easier to find and safer to bite into.
How do I keep the bread soft?
I store it well covered and avoid overbaking.
Conclusion
I love making this Swiss-style Dreikönigskuchen because it blends tradition, warmth, and simple ingredients into something truly celebratory. With its tender crumb, sweet fruit, and festive topping, it’s a wonderful way to mark Epiphany—and the excitement of finding the hidden token never gets old.
A soft, lightly sweet Swiss-style Three Kings Cake made with sourdough starter, dried fruit, and a festive topping of pearl sugar and almonds. Traditionally enjoyed on Epiphany with a hidden token baked into one of the dough balls.
Total Time:3–4 hours
Yield:10–12 servings
Ingredients
4 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
3/4 cup (200g) ripe sourdough starter
1 1/2 cups milk, warmed to 100–110°F
1 egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
1/2 cup raisins (golden preferred)
1/2 cup dried cranberries
1 egg mixed with 2 tablespoons water (egg wash)
1/3 cup hagelzucker (pearl sugar) or raw sugar
1/3 cup sliced almonds
Coin or marble for hiding in one dough ball
Instructions
In a mixing bowl, combine flour, sugar, and salt. Make a well in the center.
Warm the milk and melted butter, then mix with sourdough starter. Pour into the well and add the egg, vanilla, raisins, and cranberries. Mix until the dough begins to come together.
Turn dough onto a floured surface and knead until smooth and cohesive. Place into a greased bowl, cover, and let rise for 2–3 hours or until doubled.
Divide the dough into one large ball (about one third of the dough) and 8–9 smaller equal balls. Hide the coin or marble inside one of the smaller balls.
Arrange the dough balls on a parchment-lined baking sheet with the large ball in the center and smaller balls around it.
Cover and let rise again while preheating the oven to 375°F (190°C).
Brush the risen dough with egg wash and sprinkle with pearl sugar and sliced almonds.
Bake for 25–30 minutes until golden brown.
Cool slightly before serving warm or at room temperature, reminding guests to watch for the hidden token.
Notes
Add orange zest for extra brightness.
Swap dried fruit for apricots, cherries, or chocolate chips.
Add sliced almonds to the dough for more texture.
Glaze with vanilla icing for added sweetness.
Use dried fruit or nuts instead of a coin for the hidden token.
