History

One of the three chief feasts of the liturgical year, Epiphany has many traditions that accompany its celebration on January 6th as well as the rest of the Epiphany season.

Maybe the most significant liturgical tradition is the proclamation of feasts on Epiphany, when the date of Easter (and other significant Church celebrations) for the current year are announced publicly at the end of the Epiphany Mass. Dating back to before the sixth century, this custom has long been held in both the East and the West and is still observed in some of our Lutheran churches today.

King Cake

However, the most popular folk tradition associated with Epiphany is likely what is known in many places as Galette des Rois or Roscón de Reyes — King Cake! Coming in many shapes and styles depending on your location in the world, many Americans probably associate this green, gold, and purple dessert with Louisiana-style Mardi Gras celebrations.

Yet these cakes are traditionally eaten throughout the entirety of the Epiphany season, being made on the Twelfth Night all the way up until Ash Wednesday and the start of Lent. Baked with a small trinket inside–historically a bean and pea or a gold or silver coin–that is “found” by one of the people who eats it, the dessert symbolizes the Magi finding baby Jesus. Moreover, these trinkets also played a significant role in the tradition of Twelfth Night parties.

These parties originated in English villages on Epiphany Eve and consisted of a large gathering including comedic role reversals where servants dressed up as their masters, masters dressed up as servants, and all pretended to be who they were not. To “elect” who would play the king and queen, a huge cake was made containing the trinket. When the cake was cut and served, whoever’s piece contained the trinket was deemed the royalty, “hosting” the rest of the evening’s party or, in some traditions, having to host the party the next year. It was also customary to put aside a piece for Jesus and to give the remainder of the cake away to the poor after the party’s conclusion.

It was not until the mid-twentieth century that bakers began to substitute a small baby Jesus that was baked into the cake for the traditional trinket. While we love the way that the tradition of a baby Jesus alludes to the real meaning of Epiphany, if you choose to make the following recipe at home, know that you can frugally use a bean or coin and still stay true to this ancient Epiphany custom!

Ingredients

Dough

1 cup warm milk

1 packet yeast

1/4 cup sugar

1/2 teaspoon salt

6 tablespoons melted butter, slightly cooled

3 eggs, separated

3 – 3 ¼ cups all-purpose flour

Cinnamon Filling

⅔ cup packed light brown sugar

1 ½ teaspoons ground cinnamon

4 teaspoons butter, softened

Frosting

1 cup confectioner’s sugar

2 tablespoons milk

Toppings of choice (sprinkles, etc.)

Instructions

Dissolve the yeast in the warm milk, then add the sugar, salt, butter, and two eggs plus one egg yolk. Reserve the remaining egg white. Add the flour and knead in a stand mixer for 10 min. Remove the dough and let rise in a greased bowl until doubled.
On parchment paper, roll out the dough into a rectangle and mix the filling ingredients. Spread the filling on the dough and fold the outer thirds over the middle third lengthwise. Cut the dough in half lengthwise, twist or braid the strands together, and connect them at the ends to form a crown. Let it rise once more for 30 min.
Mix the reserved egg white with 1 tbsp water and brush over the bread. Bake at 350ºF until golden, about 50 min. While waiting, mix the confectioners’ sugar and milk together to make frosting. When the cake has cooled, decorate with the prepared frosting and top with sprinkles. Insert the trinket into the cake, slice, and serve!

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