Spanischer Dreikönigskuchen

Ingredients

• 400 g flour
• 0.5 cube yeast (ca. 21 g)
• 125 g sugar
• 125 g sultanas
• 150 g butter
• 1 pinch salt
• 2 tbsp vanilla sugar
• 1 untreated lemon (zest)
• 2 Eggs
• 0.125 l whipping cream
• flour (for working)
• 1 egg
• 1 tbsp orange blossom water
• 50 g icing sugar
• 1 tsp ground allspice
• 80 g candied fruit (e.g., citron, orange peel, cherries, figs)

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Crumble the yeast into it, add 1 tbsp sugar, 2 tbsp lukewarm water and a little flour to form a pre‑starter. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Wash the sultanas hot and pat dry. Melt the butter. Combine both with salt, vanilla sugar, lemon zest, eggs, cream, remaining sugar and about 100 ml lukewarm water in the bowl; knead into a smooth dough that releases from the bowl edges. Cover and let rise for another ~30 minutes.

3. 3.

   Preheat the oven to 180 °C fan‑forced. Line a baking tray with parchment paper.

4. 4.

   Knead the dough again on a floured surface, shape it into a ball, press a hole in the center and pull apart to form a wreath. Place on the tray.

5. 5.

   Whisk the egg with orange blossom water and brush over the dough. Using scissors, make small parallel cuts along the inner and outer edges of the wreath. Mix icing sugar with allspice and sprinkle over the wreath. Top with candied fruit and bake for about 45 minutes until golden brown.

6. 6.

   Cool on a wire rack.