- Put the raisins in a bowl, pour boiling water over them, steep for 5 minutes and then drain.
- Pour the room-temperature milk, sugar and vanilla sugar into the blender jug. Crumble the yeast in and, with the measuring beaker in place, heat everything for 3 minutes/speed setting 1/37 °C.
- Slit the vanilla pod open lengthways, scrape out the pulp and put into the blender jug with the flour, softened butter in chunks, the egg and ½ teaspoon of salt. With the measuring beaker in place, knead with the knead button/2 minutes.
- Place the dough on a floured work surface and knead in the raisins by hand. Then put the dough in a bowl greased with butter, cover with a damp tea towel and allow to rise in a warm place for 1 hour.
- Put the dough on a floured work surface, cut off a piece weighing 320 g, shape into a ball and place in the middle of a baking sheet lined with greaseproof paper. Divide the remaining dough into 8 equally sized pieces and shape into balls. Hide the almond in one of the balls.
- Arrange the dough balls around the large ball, brush the areas that will stick together with water and press down on all the balls. Cover the dough with a damp tea towel and allow to rise in a warm place for another 20 minutes.
- Pre-heat the oven to 180 °C.
- In a small bowl, whisk the egg yolk and milk together with a fork. Brush the dough balls with the egg wash, sprinkle with flaked almonds and bake for 40 minutes. Then allow to cool on a cake rack.
You can sprinkle the cake with sugar crystals instead of flaked almonds.
The person who finds the almond in their piece of cake is ‘king’ for the day on Epiphany, 6 January.
Bon appétit with Monsieur Cuisine