Rosinen Broetchen (Raisin Rolls)
About a year ago when my in-laws from Switzerland visited, they brought a crown and plastic doll with them, accessories necessary for a "Drei Koenigs Kuchen" (3 Kings Cake).
Of course it was their expectations that I would miraculously produce one of these cakes. Even though never done before, I survived this challenge, but of course was not totally satisfied with the result. As my last consulting gig just ended and nothing new is ahead, this was now the time to tinker with this recipe and finalize it.
From my childhood memory I knew what I wanted to achieve, a "Wybeeribroetli" (raisin roll/bun) style roll, nicely brown and soft on the outside, with a nice yellowish spongy, regular, open and moist crumb. 7 of these buns with a large one in the middle would give then a 3 kings cake.
After only two trials I was happy with the result and my younger son approved the buns to be ready for prime time.
Have a look at the formula here: Rosinenbroetchen