Arianna Bär from Weibel Weine

Three Kings Cake

Recipe for 8 servings

Dough

50 g raisins

500 g flour

3 tbsp sugar

1 - 1½ tsp salt

75 g butter, softened

30 g fresh yeast, crumbled

2.5 dl milk

1 figurine or almond

Topping

1 egg yolk, mixed with 1 tbsp milk

2 tbsp sliced almonds

A little pearl sugar

Preparation

1. Soak the raisins in hot water for a few minutes, then drain.
2. Mix the flour, sugar, and salt in a bowl, then create a well in the center. Add the butter, yeast, and milk to the well. Knead into a smooth dough. Cover and let the dough rise at room temperature until it doubles in size.
3. Knead the drained raisins into the dough. Let the dough rise again until it doubles in size.
4. Take a quarter of the dough and form it into a ball. Place it in the center of a prepared baking sheet. Divide the remaining dough into 8 equal parts and shape them into balls. Hide the figurine or almond in one of the balls. Arrange the balls around the central one, leaving a little space between them. Cover with a damp cloth and let rise for another 15 minutes.
5. Brush the cake with the egg yolk and milk mixture. Sprinkle with sliced almonds and pearl sugar. Bake in the lower part of a preheated oven at 180°C for 25–30 minutes.

To accompany the Three Kings Cake, Arianna Bär recommends the Moscato d'Asti naturale DOCG by Elio Perrone from Piedmont.

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