for 1 cake

Dough

100 g	soft dried apricots
2	organic oranges
1	organic lemon

500 g	white flour
1 tsp	salt
100 g	sugar
½ cube	yeast (approx. 20 g)
1 dl	milk
2	eggs
150 g	butter, chilled
1	almond

Shape

a little

oil

Glaze

1

egg

Decorate

1	organic orange
1 tbsp	decorating sugar

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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