Schweizer Dreikönigskuchen



For the dough:

For the decoration:


Make a yeast dough by hand or machine, kneading in the raisins at last.

Let the dough rise in the refrigerator for about 4 hours, then turn it out onto the working surface.

Divide the dough into 6 smaller parts and one bigger part, roll the dough into balls, placing the almond into one of the balls.

Butter a tart pan (30 cm diameter) or use baking paper. Put the big ball in the middle surrounded by the smaller balls.

Cover and let ferment in a cool place until doubled.

Preheat the oven at 180°C .

Brush the cake with  the eggwash.

Bake the cake in the lower third of the oven for about 40-50 minutes.

Remove the cake from the oven and put it on a rack.

Mix the apricot jam with 1-2 tb of water (it should not be too fluid), warm it up a little bit and pass it through a sieve.

Brush the warm cake with the jam and sprinkle with coarse sugar.