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Three Kings Bread

Three Kings Bread - mychef


Mother dough: 

  • 100 g. strong flour
  • 60 ml. warm whole milk
  • 2 g. fresh yeast or 1 g. dry yeast

Aromatic milk:

  • 90 ml. whole milk
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 1 cinnamon stick

Final mass:

  • Mother dough ball
  • 350 g. strong flour
  • 90 ml. cooked milk with cinnamon and citrus fruits
  • 2 eggs
  • 80 g. sugar
  • 30 g. honey
  • 80 g. butter
  • 15 g. fresh yeast or 5 dry yeast
  • 3 tablespoons rum, pacharán or aniseed
  • 2 tablespoons orange blossom water
  • grated zest of 1 lemon
  • 5 g. salt

To decorate the bread:

  • c/s beaten egg
  • c/s candied fruit
  • c/s rolled raw almonds
  • c/s pearl sugar
  • c/s filling

Cooking settings

  • Mode: Convection
  • Humidity: 0%.
  • Fan speed: reduced
  • Temperature: 175 ºC
  • Time: 20-25 minutes


Mother dough:

Put the strong flour, yeast and milk into a bowl. Mix until you get a small compact ball. The mother dough is the basis of the preparation. In this recipe we will not use the common flour because the flour of force has more proteins, which provides a final result more spongy.

Place the dough in the bowl, cover with film and leave it to stand for 3 - 4 hours at room temperature or overnight in the refrigerator. It is advisable to let it rest for about 30 minutes before putting it in the fridge to start the fermentation. If we do not, the process occurs the same but slowly.

Aromatic milk:

Cook the milk with the cinnamon stick, the orange zest and the lemon zest. Set aside.

Final mass:

Put the mother dough ball, flour, sugar, salt, aromatic milk, honey, orange blossom wa-ter, rum, yeast, eggs and lemon zest into a bowl. All ingredients except butter. We ha-ven't added it yet because it would soften the dough too much. Mix until you get a ho-mogeneous ball, smooth and without lumps.

Stretch the dough a little with your fingers and add the cold butter in the centre, diced. Knead with your hands little by little. The butter breaks the dough, we must continue kneading until it integrates. This is the most critical moment. The movement to make would be, as they say in the confectioner's guild: "Fold and roll". Repeat the movement until you get the ball shape again. The butter is slowly absorbed. It is not necessary to add flour to "curdle" the dough.

First fermentation:

Oil a bowl and put the ball inside. Cover with a damp cloth and leave to ferment for two hours at room temperature. It will double or triple in volume.

Shape the Three Kings Bread: Place the dough on the table. Knead a little and boast the dough to degas and remove the larger bubbles. Oil the hands to manipulate it more easily and give it the shape of the bread. Make a hole in the middle and stretch and ma-nipulate it as if it were a large doughnut.

Second fermentation:

Place on a baking sheet. Although it may seem "narrow", when it is fermented again before cooking, it will double or triple its initial size. Cover with a damp cloth and leave to ferment for a further two hours.


Paint the bread with the beaten egg. Decorate on top with candied fruit, sliced raw al-monds and pearl sugar. Bake in convection mode for 20-25 minutes at 175 ºC in the mychef oven. We recommend reducing the speed of the fan to reduce the impact of heat on the surface of the Three Kings Bread and also prevent the garnishes from moving.

Once the cooking is finished, leave to cool on a grill at room temperature. Open in half with a knife and add the filling. Although the more classic breads usually contain cream, they can also be filled with truffle cream, whipped cream, pastry cream, chocolate ganache or angel hair, among others.

Don't forget to introduce the bean and the king! Cover and you're done.


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