Epiphany cake with raisins

Ingredients for 6 servings:

• ½ cube of yeast
• 2 ½ dl milk
• 50 g butter
• 500 g flour
• 1 tsp salt
• 5 tsp sugar
• 1 egg(s)
• 100 g raisins
• 1 piece(s) of chocolate
• 1 egg yolk, beaten
• 1 tbsp cream

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Crumble the yeast and mix with a tablespoon of milk until liquid. Melt the margarine in a pan, pour in the milk, and warm the mixture slightly. Mix the flour and salt in a bowl, then add the margarine-milk mixture, the stirred yeast, the sugar, and the beaten egg. Knead the mixture into a dough for about 10 minutes. Knead the raisins into the dough. Cover the dough and let it rise in a warm place until it has doubled in size. Form a quarter of the dough into a ball and place it in the center of a greased 22 cm springform pan. Shape the remaining dough into smaller and medium-sized balls. Hide the chocolate inside one of the balls. Arrange the larger balls around the central ball in the springform pan, then place the smaller ones in the resulting indentations. Brush the dough with a mixture of beaten egg and cream and let it rise for 20 minutes. In the meantime, preheat the oven to 200°C. Bake the Epiphany cake for 40 minutes at 200°C. Whoever finds the chocolate becomes king for a day!