Epiphany cake

Instructions

1. Mix the flour, salt, yeast and sugar in a bowl. Grate in the lemon zest.
2. Pour the milk into a pan, cut the butter into cubes and add. Heat on a medium heat until the butter starts to melt. Remove from the heat. The milk should be lukewarm, not hot. Add to the remaining ingredients except the sultanas in the bowl.
3. Knead into a soft, smooth dough for approx. 10 mins. Add the sultanas and knead in. Cover and leave to rise at room temperature for approx. 2 hours until doubled in size.
4. Shape: Weigh out 8 portions of approx. 90 g each, shape into balls. Stick 1 king or 1 almond into one of the balls. Shape the remaining dough into a large ball, place on a baking tray lined with baking paper and arrange the small balls evenly around it.
5. Preheat the oven to 180 degrees. Place the tray upside down on the top shelf. This serves as a heat shield to prevent excessive browning from the top.
6. Cover and leave to rise again at room temperature for approx. 1 hour.
7. Mix the egg yolks with the cream, brush the balls with the mixture and sprinkle with a few drops of water for even browning. Sprinkle with caster sugar and flaked almonds.
8. Baking: approx. 30 mins. in the lower half of an oven preheated to 180 degrees. Remove and leave to cool on a wire rack.