With a little 'delay I would like to publish the recipe of the Crown of the Magi, as tradition dictates, we prepare every year on January 6.
The Crown of the Magi, for those not familiar, is a dessert that is prepared in Switzerland on the occasion of the Epiphany and is prepared with a dough similar to that of Pan Brioche. 8 balls of dough are formed and have a crown (one in the center and the other around). Inside one of these balls lies a statue depicting one of the Three Kings (for those who have not can be replaced with a whole almond or something similar). When you break bread, those lucky enough to find the statue, can wear a crown and be King all day.
This tradition goes on now since I was a child. I remember when we were a bit 'older who found the statue could afford to do nothing all day: not clear, do not fill the dishwasher, no nothing. As the three sisters was very much coveted crown!
The cake still lends itself well as a breakfast bread or snack anytime of the year.
The recipe is taken from the same book of Betty Bossi I mentioned during the mini Gugelhopf cinnamon.
Ingredients:
500 grams of flour
1 1 / 2 c salt
3 C sugar
1 / 2 cube fresh yeast crumbled
60 grams of soft butter into small pieces
3 dl warm milk
grated rind of half a lemon
4 C raisins (optional)
1 beaten egg
granulated sugar to decorate
Procedure:
Mix all the ingredients into the yeast included.
Combine butter, milk, lemon zest and raisins (if you decide to put it) until the dough is elastic, it will take about 10 minutes.
Let rise about two hours or until the dough has doubled in volume.
Form eight balls of equal size and insert the statue in one of these balls.
crown Arrange on a baking sheet lined with parchment paper and let rise again for 30 minutes at room temperature.
Brush the balls with beaten egg and decorate them with granulated sugar.
Bake for about 30 minutes at 180 ° C.
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