King Cake

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Cooking receipe to make King Cake under category Everyday Recipes. You may find some video clips related to this receipe below.

King Cake

Traditional New Orleans Recipe

Ingredients

1/2 cup warm water (110 to 115 degrees)

2 packages active dry yeast

1/2 cup plus 1 teaspoon sugar

3 1/2 – 4 1/2 cups flour unsifted

1 teaspoon nutmeg

2 teaspoons salt

1 teaspoon lemon zest

1/2 cup warm milk

5 egg yolks

1 stick butter cut into slices and softened, plus 2 tablespoons more

softened butter

1 egg slightly beaten with 1 tablespoon milk

1 teaspoon cinnamon

1 1″ plastic baby doll

Directions

Pour the warm water into a small shallow bowl, and sprinkle yeast and 2

teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes

then mix thoroughly. Set bowl in a warm place, for ten minutes or until yeast

bubbles up and mixture almost doubles up in volume. Combine 3 1/2 cups of

flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.

Stir in lemon zest. Seperate center of mixture to form a hole and pour in

yueast mixture and milk. Add egg yolks and using a wooden spoon slowly combine

dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8

tablespoons butter, 1 talblesppon at a time and continue to beat 2 minutes or

until dough can be formed into a medium soft ball.

Place ball of dough on a lightly floured surface and knead like bread.

During this kneading, add up to 1 cup more of flour (1 tablespoon at a time)

sprinked over the dough. When dough is no longer sticky, knead 10 minutes more

until shiny and elasti c.

Using a pastry brush, coat the inside of a large bowl evenly with one

tablespoon softened butter. Place dough ball in the bowl and rotate until the

entire surface is buttered. Cover bowl with a moderately thick kitchen towel

and place in a draft fre e spot for about 1 1/2 hours, or until the dough

doubles in volume. Using a pastry brush, coat a large baking sheet with one

tablespoon of butter and set aside.

Remove dough from bowl and place on lightly floured surface. Using you

fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat

and shake dough into a cylinder. Twist dough to form a curled cylinder and loop

cylinder onto the b uttered baking sheet. Pinch the ends together to complete

the circle. Cover dough with towel and set it in draft free spot for 45 minutes

until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.

Brush top and sides of cake with egg wash and bake on middle rack of oven

for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If

desired, at this time, you can “hide” the plastic baby in the cake.

Colored sugars

Green, purple, & yellow paste

12 tablespoons sugar

Squeeze a dot of green paste in palm of hand. Sprinke 2 tablespoons sugar

over the paste and rub together quickly. Place this mixture on wax paper and

wash hands to remove color. Repeat process for other 2 colors. Place aside.

Icing

3 cups confectioners sugar

1/4 cup lemon juice

3 – 6 tablespoons water

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing

is too stiff, add more water until spreadable. Spread icing over top of cake.

Immediately sprinkle the colored sugars in individual rows consisting of about

2 rows of green, p urple and yellow.

Cake is served in 2″ – 3″ pieces.

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