Haydels King Cake Recipes

Steps:

• Line a baking sheet with parchment paper and set aside.
• In a large bowl, combine sugar, salt and shortening; beat on low speed with an electric mixer unitl creamy.
• Add eggs, one at a time beating well after each addition.
• Dissolve yeast in milk; let stand for 5 minutes.
• Stir extracts and flavorings into the milk.
• Add the milk mixtue to the egg mixture and mix well to combine.
• Add flour, mixing until well combined.
• Turn dough onto a lightly floured surface.
• Knead intp a small ball.
• Sprinkle dough with flour, cover with a clean kitchen towel, and allow to rise in a warm spot for 1 1/2 hours.
• Roll dough into a 16x12-inch oblong shape and brush evenly with canola oil.
• Sprinkle liberally with cinnamon-sugar.
• Fold dough in half lengthwise, cut into three lengthwise stips, and braid.
• Starting with one end, pull braid gently to elongate it and shape it into a circle.
• Place on prepared baking sheet.
• Let dough rise again for approximately 1 hour, until dough is doubled in size.
• Sprinkle with desired amount of colored sugar.
• Preheat oven to 370°F
• Bake until golden, about 12 to 15 minutes.

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.

Steps:

• For the Dough: In a mixer at first speed combine 1/3 cup granulated sugar, salt, and shortening 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. Add flour and mix until dough tightens. Remove from mixer and kneed into a ball.
• At this point sprinkle some flour on top and cover with a clean kitchen towel. Allow the dough to rest for 1 1/2 hours.
• For the Colored Sugar: While the dough is resting mix your colored sugars. Start by taking one cup of sugar and your yellow food coloring. Mix by hand with a wire wisk in a metal 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 mixingbowl)
• When dough has rested, roll out into an a long piece. Brush on canola oil 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. 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. Allow the dough to rest again until it doubles in size.
• At this point, take a spoon and alternate sprinkling the three colored sugars on top of your circular piece of dough.
• Bake at 370 degrees F for 12 to 15 minutes until dough is golden brown. Then laissez les bon temps rouler (let the good times roll) !