- 500 g flour
- 2 ts cane sugar
- 1 package vanilla sugar
- 1 ts salt
- 30 g pressed baker's yeast
- 250 ml almond drink
- 90 g vegan butter, softened
- 2 ts lemon zest
- 70 g raisins
- 1 whole almond or 1 small king figurine
- 2 tbs almond drink for brushing
- 2 tbs sugar crystals
- 2 tbs sliced almonds
- Powdered sugar, if desired
1. Mix the flour, cane sugar, vanilla sugar, and salt and make a “well” in the center. Dissolve the yeast in the almond drink.
2. Add the butter and yeast mixture to the “well”. Add the lemon zest and raisins and knead everything together for approx. 10 minutes until a smooth dough forms.
3. Cover and let the dough rise in a warm location until it has visibly increased in bulk. Divide the dough into 8 portions weighing 90 g each and shape them into balls, hiding the almond or king figurine in one of the balls.
4. With the remaining dough, make a large ball for the center. Cover the dough balls and let rise again for approx. 30 minutes. Brush the small balls of dough with the almond drink and sprinkle with sugar crystals and sliced almonds.
5. Cut out a circle of baking paper with the help of a 24 cm lid. Place the pot on the Navigenio, switch to “A”, and heat up to the roasting window.
6. Put the pot in the inverted lid, line it with baking paper, and place first the large ball in the center and then the small balls evenly around it. Place the Navigenio upside down on the pot and switch to a low level, then bake for approx. 20 minutes until golden brown. Switch off the Navigenio and bake for approx. 10 minutes until done using the residual heat.
This recipe has been tested and approved by AMC.