KING CAKE
After making this for the office Mardi Gras party, I got requests to make this for birthdays, baseball's opening day, everything and anything. The dough, from Southern Living, is very rich and easy to work. The cream cheese filling is wonderful! I usually make the frosting all yellow, coloring the sugars the three colors. You can adjust the amount of food colors for your own preference. I like my colors a little more intense. I also slip in a plastic baby after baking from the underside of the cake.
Provided by Connie K
Categories Yeast Breads
Time 2h
Yield 2 cakes, 28 serving(s)
Number Of Ingredients 27
Steps:
- Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
- Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
- Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
- Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
- Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
- Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
- Bake at 375 degrees for 15 minutes or until golden.
- Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
- COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
- COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.
Nutrition Facts : Calories 354, Fat 12.7, SaturatedFat 7.2, Cholesterol 54.5, Sodium 194.4, Carbohydrate 55.4, Fiber 0.9, Sugar 32.7, Protein 5.3
KING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h30m
Yield one 12-inch cake
Number Of Ingredients 25
Steps:
- For the dough: Melt the butter in a small saucepan over low heat. Remove from the heat and pour in the milk and water. The mixture should be just warm to the touch, about 110 degrees F; let cool or heat over low heat as needed. Stir in the yeast and let stand for 5 minutes, until bubbles come to the surface.
- In a large bowl, whisk together the flour, salt, cinnamon and nutmeg.
- In a small bowl, stir together the brown sugar, orange zest and egg yolks. Whisk in the yeast mixture. Add the liquid mixture to the dry ingredients; fold with a rubber spatula until all the flour is incorporated and a slightly sticky dough forms.
- Turn the dough out onto a floured work surface and sprinkle the top with flour. Knead for 2 to 3 minutes, until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with the canola oil and add the dough, turning to coat. Cover the bowl and let proof in a warm place until doubled in size, about 1 hour.
- For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and smooth. Set aside.
- Bake the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Remove the proofed dough to a lightly floured work surface and roll into an 8-by-28-inch rectangle, about 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add the plastic baby to the filling, and then roll the dough into a 28-inch log. With the log seam-side down, bring both ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet, making sure to form it back into a circle--it should be approximately 10-inches in diameter. Using a paring knife, make six 2- to 3-inch diagonal slits in the top of the dough (to act as vents during baking). Let the dough rise an additional 30 minutes, until puffed up and the vents have opened slightly.
- Bake the cake for 40 minutes, until the top and bottom have a deep golden-brown crust. The slits may also widen as during baking; that is normal. Remove the cake from oven and let cool for 30 minutes on the baking sheet.
- For the icing: Whisk together the confectioners' sugar, milk and orange juice until smooth. Spoon the icing over the top of the cooled cake, pushing it to either side. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again; you want to make sure the entire cake is covered in icing. Working quickly, so the icing doesn't set, sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple. Continue in this pattern until the entire cake is covered in sanding sugar.
- Transfer the cake to a cake stand and serve immediately, or hold at room temperature until ready to serve. This cake is best served the same day.
KING CAKE
This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.
Provided by ARVILLALAR
Categories Desserts Cakes Holiday Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
- Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
- In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.
- Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.
Nutrition Facts : Calories 462 calories, Carbohydrate 69.5 g, Cholesterol 128.1 mg, Fat 17.3 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 10 g, Sodium 511.9 mg, Sugar 35.9 g
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.
KING CAKE
Steps:
- Preheat the oven 350 degrees F. Combine the yeast, sugar, butter, and egg yolks in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a well-greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the plastic baby toy into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve.
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
KING CAKE OLD FASHIONED
Abigail Gullo, the head bar chef at [SoBou](http://www.sobounola.com/) in New Orleans, shared this recipe exclusively with Epicurious. In keeping with Mardi Gras tradition, Gullo occasionally sneaks a plastic baby (like those found in actual King Cakes) into the glass when she makes this drink at Sobou. "I tell people if you get the baby, you have to buy the next round." At home, another option is to freeze the baby into the large ice cube that chills the cocktail. For more on Gullo and her King Cake Old Fashioned, see [A Cake Cocktail That's King.](/articlesguides/drinking/cocktails/take-your-bartender-home-abigail-gullo-sobou-new-orleans)
Provided by Abigail Gullo
Yield Makes 1 drink
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the sugar, water, and cinnamon sticks to a boil, stirring occasionally, and continue boiling until the sugar is completely dissolved, 10 to 15 minutes. Cool the syrup then remove and discard the cinnamon sticks. DO AHEAD: Cinnamon syrup can be made ahead and refrigerated, in an airtight container, for up to 1 week.
- Place 1 (2 1/2-inch) ice cube in a rocks glass. Add the rum, the bitters, and 1/2 teaspoon (1/4 ounce) cinnamon syrup, and stir until well chilled. Squeeze the orange peel over the drink, making sure the oils fall into the glass, then thread the peel, along with the raisins, onto a cocktail pick. Place the pick in the drink and serve.
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- Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
- Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
- Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 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 top.
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