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Epiphany Cake

As children we celebrated Epiphany on January 6th by having a cake for dessert after lunch. The specialty about the cake was, that in one of the cake buns was a little queen or king hidden. Whoever ended up with the bun that contained the plastic royalty, was the king or queen for the rest of the day. For us children this meant not having to do any chores. The disappointment was always huge when one of our parents ended up being the king or queen. We thought it was a conspiracy. They ruled all year round anyway!

The day after Epiphany our mom would take the Christmas tree down. When we came home from school, the magic of the season was gone. Back to reality!

Ingredients

500 grams flour
1 teaspoon salt
75 grams sugar
20 grams fresh yeast, or 8 grams dried yeast
75 grams butter or margarine, soft
ca. 3 dl milk
1 egg, beaten
ca. 100 grams sliced almonds
1 lemon peel
50 grams candied orange peel
1 pealed almond, or 1 piece of chocolate as the king
Crown

Preparation

Slightly warm up the milk, add the sugar and the yeast. Then mix all ingredients, but only half the egg, and kneed to a soft, smooth dough. Place the dough in a bowl, dusted with flour, cover with a damp towel, and let it rise to double its size for 1 hour at room temperature. Cover the rest of the egg and place it in the fridge for later use.

Form about 7 buns (ca. 70 grams) and use the remaining dough for the big center piece. Don't forget to hide the "king" in one of the small buns. Place the big bun in the middle of a baking dish and the small ones around the big one. Then cover the cake again with a damp towel and let it rest for 30 minutes.

Before baking, brush the cake with the rest of the egg and sprinkle the almonds on the cake. Bake for about 30 minutes on the bottom shelf at 180°C. Let it cool off on a rack.

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