KING CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Dough
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • ½ cup butter (room temperature)
  • 4 cups all purpose flour
  • 2 lg. eggs (room temperature)
  • 1 cup milk (room temperature)
  • 2 sm. packs active dry yeast
  • ¼ tsp lemon flavor
  • ¼ tsp orange flavor
  • ¼ tsp vanilla flavor
  • Filling
  • ½ cup butter, melted
  • ½ cup cinnamon sugar (1/2 cup sugar + 1 heaping tsp. cinnamon)
  • Colored Sugar
  • 3/4 cup granulated sugar
  • purple food color
  • yellow food color
  • green food color

Directions

  • In a mixer at first speed combine 1/3 cup granulated sugar, salt, and butter until well creamed.
  • Add eggs and continue to cream.
  • Dissolve the yeast in the milk and add the flavors.
  • Once dissolved add to creamed mixture and continue to mix. (At this point, my creamed mixture separated out from the liquid, but I knew my kitchen was a bit cool, so I preserved, hoping the flour would even it all out.)
  • Add flour and mix until dough tightens.
  • Remove from mixer and knead a few times and shape into a ball.
  • Coat lightly with oil and cover with plastic wrap.
  • Allow the dough to rest for 1½ hours. (Because I knew my kitchen was cool, I turned on the oven to preheat at 370 degrees fahrenheit, and left the bowl with the dough near the stove.)
  • While the dough is resting mix your colored sugars.
  • Start by taking 1/4 cup of sugar and your yellow food coloring.
  • Mix by hand with a wire whisk in a bowl until the sugar turns yellow.
  • Pour your yellow sugar into a separate bowl and put off to the side.
  • Repeat this process mixing green then purple. (By doing them in that order you only dirty one mixing bowl. I used icing gel colors. I didn't have purple so I mixed red and blue. The color is not as bringht as I would have liked.)
  • When dough has rested roll out into an oblong piece. (The recipe didn't say how big, so I tore off a sheet of parchment paper maybe about 24 inches or so long and rolled the dough to fit.)
  • Brush on melted butter covering the entire piece.
  • Sprinkle the cinnamon sugar liberally over the whole piece.
  • Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise.
  • Cut into 3 strips and braid the dough. (Here's where I ran into trouble. I had never braided dough before, and my thoughts were that I didn't understand what to do and perhaps I had made my oblong too long. I managed to braid the first part but then the dough stretched and wouldn't behave, so I went to the next step.)
  • Gently roll the dough by starting at one end and working all the way down to the other end.
  • This will make the dough a nice long piece that can then be shaped into a circle.
  • Once shaped place on a baking pan covered with piece of parchment. (My dough and circle were so big, I just lifted the edge of the parchment and slide the sheet underneath.)
  • Cover the dough with plastic wrap and allow the dough to rest again until it doubles in size. (Again, I did this near the hot oven. I think I might have let the dough rise just a little too long, as it got very large.)
  • If you haven't already, preheat your oven to 370 degrees Fahrenheit.
  • Bake at 370 degrees F for 12-15 minutes until dough is golden brown. (Mine took the full 15 minutes.)
  • Vanilla Butter Glaze
  • 3 Tbsp. melted butter
  • 2 cups powdered sugar
  • pinch of salt
  • 1 1/2 tsp. vanilla
  • 3 Tbsp. milk
  • Mix all together to make smooth glaze. Glaze will thicken as it cools.
  • To decorate cake:
  • Think of the cake as having 4 quarters or sections, each with 3 alternating colors of sugar. I iced all the green sections first, followed by the purple and then the yellow. This helps keep the colors separate. I forgot to add the plastic baby, but figured people would love the cake anyway!

Notes

Categories: Mardi Gras/Carnival 

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