Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it’s a fantastic treat on a cold winter’s day.
| Servings |
| 8 people |
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Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it’s a fantastic treat on a cold winter’s day.
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Ingredients
- 4-4 1/4 cups all-purpose flour
- 2 tsp instant dry yeast
- 1/4 cup sugar
- 1 tsp salt
- 1 cup milk , warmed
- 1 egg
- 1 stick butter , softened
- 1 1/2 tsp orange zest , thinly stripped
- 1 1/2 tsp lemon zest , thinly stripped
- 1/2 cup raisins
- 1 whole almond
Egg wash
- 1 egg , beaten with 1Tbsp water
Coating
- 1/8 cup apricot jam
- 1 Tbsp hot water
- demura sugar , for sprinkling
Servings: people
Units:
Instructions
- In the bowl of a standing mixer, beat together all ingredients except for the almond, egg wash, and coating.
- Once a soft, smooth ball forms, set it aside to rise until doubled in bulk. About 2 1/2 hours. Be sure to cover it and place in a warm spot.
- Divide the dough into 8 Pieces, one a little larger than the rest.
- Roll each piece into a ball and arrange the 7 smaller balls around the slightly larger one on a sheet pan, forming a flower.
- Let rise another 30 minutes, then brush with the egg wash.
- Preheat the oven to 375F.
- Prepare the glaze by mixing the apricot jelly with a tablespoon of hot water.
- Bake the rolls for 30-40 minutes, or until deep golden brown.
- Brush with several coats of apricot glaze and sprinkle with the coarse sugar
- Once the bread is cool enough to handle, poke an almond into the bottom of one of the rolls.