Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Shape
Glaze
Decorate
Utensils
Ovenproof mini tart tins (each approx. 8 cm Ø)
How it's done
Dough
Dice half of the apricots, set aside the remainder. Grate the zest of the oranges and lemon.
Mix the flour, salt and sugar in a bowl. Crumble the yeast, mix in. Add the milk, eggs and reserved apricots along with the orange and lemon zest, knead into a dough for approx. 5 mins. using the dough hook on a food processor. Cut the butter into pieces, add gradually, knead for a further 10 mins. until you have a soft, moist dough. Shape the dough into a ball using your hands, insert the almond (king) into the dough.
Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Shape
Place the dough ball on a baking tray lined with baking paper, make a hole in the middle. Pull from the inside out to make a ring – the hole should measure approx. 8 cm in diameter.
Grease the outside of an ovenproof tin, place inside the hole, leave the dough to rise for a further 30 mins.
Glaze
Beat the egg and use to glaze the dough.
Decorate
Cut the orange into thin slices, cut in half and spread on top of the wreath with the remainder of the dried apricots, press down firmly. Sprinkle with sugar crystals.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin, leave the Three Kings' cake to cool on a rack.
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