Lichtenstein

LICHTENSTEIN: Dreikönigskuchen

INGREDIENTS:

4-4 1/4 cups all-purpose flour
2 tsp instant dry yeast
1/4 cup sugar
1 tsp salt
1 cup milk , warmed
1 egg
1 stick butter , softened
1 1/2 tsp orange zest , thinly stripped
1 1/2 tsp lemon zest , thinly stripped
1/2 cup raisins
1 whole almond

Egg wash:
1 egg , beaten with 1Tbsp water

Coating:
1/8 cup apricot jam
1 Tbsp hot water
Demerara sugar, for sprinkling

DIRECTIONS:

In the bowl of a standing mixer, beat together all ingredients except for the almond, egg wash, and coating.

Once a soft, smooth ball forms, set it aside to rise until doubled in bulk. About 2 1/2 hours. Be sure to cover it and place in a warm spot.
Divide the dough into 8 Pieces, one a little larger than the rest.

Roll each piece into a ball and arrange the 7 smaller balls around the slightly larger one on a sheet pan, forming a flower.

Let rise another 30 minutes, then brush with the egg wash.

Preheat the oven to 375F.

Prepare the glaze by mixing the apricot jelly with a tablespoon of hot water.

Bake the rolls for 30-40 minutes, or until deep golden brown.

Brush with several coats of apricot glaze and sprinkle with the coarse sugar.

Once the bread is cool enough to handle, poke an almond into the bottom of one of the rolls.