Epiphany cake

Ingredients for 1 servings:

• ½ cube of yeast or 1 packet of dry yeast
• 250 ml milk, warm
• 50 g butter or margarine
• 500 g flour
• 1 tsp salt
• 5 tsp sugar
• 1 egg(s)
• 80 g raisins or sultanas
• 1 almond(s) or 1 piece of chocolate
• 1 egg yolk
• 1 tbsp cream or milk/ coffee creamer

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

makes 1 cake with 6 pieces

Crumble the yeast and stir into the warm milk, or mix the dried yeast into the flour. In a large bowl, mix the salt and sugar into the flour. Melt the butter and pour in the warm milk. Pour the milk and butter mixture into the flour in the bowl. Whisk the egg and add it to the flour. Knead the dough well until it is nice and smooth. Then add the raisins and knead well into the dough. Cover and let rise in a warm place until doubled in size. Then divide into quarters. Form one quarter into a large ball (for the center of the Epiphany cake). Halve the other three quarters and also form them into balls (makes six small balls for the surrounding area). Hide the king (almond/piece of chocolate) into one of the small balls. Now press the small balls into a circle onto the large ball in the center. Brush the sticky areas with water to help them stick together. Flatten the finished Epiphany cake slightly and brush it with a mixture of beaten egg yolk and cream. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). In the meantime, let the Epiphany cake rise for another 20 minutes. Only then place it in the oven (it will be more airy) and bake for about 40 minutes. Let it cool. Tip: If you like, you can decorate the cake with granulated sugar and almond flakes and/or make a cardboard crown and place it on top. Because: Whoever has the king in their slice gets to be king for a day.