KING CAKE TRADITIONAL NEW ORLEANS RECIPE
In European countries, the coming of the wisemen bearing gifts to the Christ Child is celebrated twelve days after Christmas. The celebration, called Epiphany, Little Christmas on the Twelfth Night, is a time of exchanging gifts and feasting. All over the world, people gather for the festive Twelfth Night celebrations. One of the most popular customs is still the baking of a special cake in honor of the three kings... "A King's Cake." Tradition has now evolved through time to obligate the person who receives the baby (inside every King Cake) to continue the festivities by hosting another king cake party.King Cakes were originally a simple ring of dough with little decoration. The King Cake is made with a rich Danish dough, baked and covered wth a poured sugar topping and decorated with the traditional Mardi Gras-colored sugars. The result is a delicious and festive cake in traditional Rex colors: Purple, representing justice; Green representing faith; Gold representing Power.
Provided by Steven L.
Categories Breads
Time 3h35m
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- 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.
- Separate center of mixture to form a hole and pour in yeast 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 tablespoon 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) sprinkled over the dough.
- When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
- 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 free spot for about 1-½ 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 buttered 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------------------.
- Squeeze a dot of green paste in palm of hand.
- Sprinkle 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 two colors.
- Place aside.
- Icing------------------.
- 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 two rows of green, purple and yellow.
- Cake is served in 2"- 3" pieces.
TRADITIONAL NEW ORLEANS KING CAKE
Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 cake (12 pieces).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 321 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
TRADITIONAL KING CAKE
From Southern Living. My mom wants to try this one out for Mardi Gras. The King Cake tradition came to New Orleans with the French settlers around 1870, continuing a custom dating back to twelfth century France. Similar cakes were used then to honor the three wise men who visited the Christ child, calling it the feast of Epiphany, Twelfth Night, or King's Day. The traditional colored sugars used to decorate the cake are purple (justice), green (faith), and gold (power). You are supposed to tuck a little plastic baby in the cake and whoever gets the piece with the baby has to host next year's party. We don't do that because with my luck, someone would choke and aspirate the little baby.
Provided by ratherbeswimmin
Categories Breads
Time 2h31m
Yield 2 cakes
Number Of Ingredients 18
Steps:
- Cook the first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts; set aside and cool mixture to 100-110°.
- Stir the yeast, ½ cup warm water, and 1 tablespoons sugar in a 1 cup glass measuring cup; let mixture stand 5 minutes.
- Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty stand mixer until smooth.
- Decrease speed to low, and gradually add enough remaining flour (4-4 ½ cups) until a soft dough forms.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
- Place in a well-greased bowl, turning to grease the top.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
- Punch down dough, and divide in half.
- Roll each portion into a 22x12 inch rectangle.
- Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border.
- Stir ½ cup sugar and cinnamon together; sprinkle evenly over butter on each rectangle.
- Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side.
- Place 1 dough roll seam side down, on a lightly greased baking sheet; bring ends of roll together to form an oval ring, moistening and pinching edges together to seal.
- Repeat with second dough roll.
- Cover and let rise in a warm place free from drafts, 20-30 minutes or until doubled in bulk.
- Bake in a 375° oven for 14-16 minutes or until golden.
- Make glaze: stir together the first 4 glaze ingredients; stir in 2 tablespoons milk, adding more milk, 1 teaspoon at a time, until spreading consistency.
- Slightly cool cakes on pans on wire racks (about 10 minutes).
- Drizzle Creamy Glaze evenly over warm cakes, sprinkle with colored sugars, alternating colors and forming bands; let cool completely.
Nutrition Facts : Calories 3614.7, Fat 127.7, SaturatedFat 75, Cholesterol 500.6, Sodium 2074.9, Carbohydrate 568.9, Fiber 13.1, Sugar 275.6, Protein 54.2
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