Dreikönigskuchen (Swiss Three Kings Cake)

curiouscuisiniere.com

Stuart

½ c (70g) raisins

1 c (250mL) milk, warmed to 80F

¼ c + 1 Tbsp (50g+14g) sugar, divided

4 tsp (10g) active dry yeast

4 Tbsp (55g) unsalted butter, softened

1 egg, at room temperature

1 ½ tsp lemon zest (zest of one large lemon)

4 c (500g) unbleached all-purpose flour

1 tsp (4 g) salt

1 almond (for the “king”) (optional)

subheading: For The Topping:

1 egg beaten with 1 Tbsp milk

1 to 2 tsp sugar

2 Tbsp sliced almonds (optional)

Directions at curiouscuisiniere.com

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