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King Cake


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Ingredients

Cake
1/2 C warm water (110F)
4 1/2 tsp active dry yeast
1/2 C sugar (plus 2 tsp)
4 1/2 C flour
1 tsp nutmeg
1 tsp cinnamon
2 tsp salt
zest from one medium lemon
1/2 C warm milk (110F)
5 egg yolks
1/2 C butter, (plus 2 Tbsp) softened
1 egg and 1 Tbsp milk beaten (for egg wash)
1 dried bean or ceramic baby

Filling
1/2 C brown sugar
3/4 C walnuts
1/2 tsp nutmeg
1/2 tsp cinnamon

Icing
3 C confectioners sugar
1/4 C fresh lemon juice, strained
3 to 6 Tbsp water

Purple, Green & Yellow Sanding Sugar


In a large glass measuring cup or bowl, add 1/2 cup warm water and sprinkle with yeast and 2 tsp of sugar.


Let stand for 5 minutes and stir until well mixed.


Move to warm place and let sit for 10 minutes or until bubbly yeast has doubled in size.


In a large mixing bowl combine 3 1/2 cups flour, 1/2 cup sugar, nutmeg, cinnamon and salt and whisk well.


Stir in lemon zest.


Create a well in the middle of the flour mixture and gently pour in yeast mixture, warm milk and egg yolks.


Combine wet and dry ingredients until it forms a smooth dough.


Add 1/2 cup softened butter, one tablespoon at a time and combine well until it can be formed into a soft ball.


Turn dough onto a lightly floured surface.


Knead in up to another cup of flour a tablespoon at a time, until dough is smooth, shiny and elastic.


Coat the inside of a large mixing bowl with butter.


Place dough ball in bowl and turn to coat completely.


Cover the bowl with a towel and place in a warm, draft-free place for 1 1/2 hours; until dough has doubled in size.


Turn dough onto a lightly floured surface and punch down.


Form dough into a tube shape about 14 inches long.


Flatten dough tube and brush with softened butter.


Sprinkle with sugar & spice nut mixture, leaving at least a 1/2 inch of dough on the edges.


Pinch dough closed.


Tuck bean or ceramic baby into dough seam.


If you are using a plastic baby, tuck it in AFTER baking.


Place dough on a parchment paper lined cookie tray and form a circle with the dough.


Pinch edges to close circle.


Cover dough circle with a towel and place in a warm draft-free place for 45 minutes or until dough circle has doubled in size.


Whisk together egg & 1 Tbls of milk for egg wash.


Brush top and all sides of dough circle with egg wash.


Bake 375F for 20 - 25 minutes or until golden brown.


Allow cake to cool on wire rack until completely cooled.


To make the icing, whisk together confectioners sugar & lemon juice with enough water to make glaze.


When cake is completely cooled, drizzle glaze over the top of cake.


While glaze is still wet, sprinkle colored sugars in 2 - 3 inches sections around the cake.


Laissez Les Bon Temps Roule!!!!


Pairs Well With


Notes

This was my first attempt at a King Cake. It came out pretty well!

This recipe is adapted from a Cajun Chef Ryan recipe.

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