Instructions

To make the dough

1. Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
2. Lightly mix the ingredients together using the dough hook.
3. Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
4. Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
5. Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
6. The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
7. Lightly oil a large mixing bowl.
8. Place the dough inside the bowl.
9. Cover the dough with a clean tea towel.
10. Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
11. Once the dough has doubled in size, punch back the dough to release all of the air.
12. Gently knead the dough a few times, and then knead in all of the raisins.

To portion the dough

1. Pat the dough into a long log.
2. Cut off 8 small pieces of dough. If you are using kitchen scales, each piece should weigh 100 g/3.5 oz.
3. Roll each piece of small dough into a smooth ball.
4. Hide a plastic or porcelain fève inside one of the small pieces of dough.
5. Roll the remaining dough into a large circle.

To shape the dough

1. Line a baking tray with baking paper.
2. Evenly arrange the 8 small pieces of dough into a circle on the baking paper, leaving a bit of room between each.
3. Place the large piece of dough in the middle of the arrangement.
4. Cover the dough loosely with a sheet of cling film.
5. Place the dough somewhere warm for about 30 minutes, or until the dough has puffed up slightly.

To bake the Dreikönigskuchen

1. Preheat the oven to 220°C (428°F).
2. Make the egg wash by lightly whisking together the egg and milk.
3. Brush the cake with some egg wash.
4. Sprinkle pearl sugar generously all over the cake.
5. Bake for about 30-40 minutes, or until the cake is lightly golden. Check the cake at about 15 minutes, and if it is browning too quickly, cover the cake with a loose sheet of foil for the rest of the baking time.
6. The cake is cooked if an internal thermometer reads 85°C (185°F).
7. Gently remove the cake to a wire rack, and leave to cool completely.
8. Whoever finds the fève is crowned king or queen for the day!