Kings’ cake with cave-aged Emmentaler, thyme and walnuts

Ingredients

Hinweis

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dry yeast
sugar
whole milk, lukewarm
salt
eggs
diced butter, room temperature
cave-aged Emmentaler AOP, finely grated
walnuts, chopped to medium coarseness
wheat flour
fresh thyme leaves

Star of the dish

Emmentaler AOP cave-aged

Preparation

Place the dry yeast and sugar in the mixing bowl of the food processor, add the milk and leave until both have dissolved.
Mix the flour and salt and slowly add to the milk mixture while the dough hook is stirring on a low setting.
Then add 1 egg and the diced butter.
When the dough is almost smooth, gradually add the cheese, then the walnuts and thyme, with the dough hook still stirring.
When everything is mixed, knead the dough for about 5 minutes with the food processor.
Cover the bowl with a damp cloth and let the dough rise to twice its size, about 1–2 hours.
Next, divide the dough into 8 small pieces weighing approx. 80 g and 1 larger piece weighing approx. 290 g. Shape all the pieces into balls. Place the largest piece in the middle of a tray covered with baking paper, and place the small balls flush around it. Don’t forget to hide a king in one of the little balls…
Leave the balls of dough covered with a kitchen towel for another 30 minutes.
Generously brush the balls with the whisked egg, and place the tray on the second-lowest shelf of the oven, which should be preheated to 180°C (top/bottom heating). Bake the three kings’ cake for 25–28 minutes.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Kings’ cake with cave-aged Emmentaler, thyme and walnuts

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