King Cake

12 Feb

King cake

Laissez les bons temps rouler! I found this recipe in 2012’s February issue of “Louisiana Cookin'” in an article by Marcelle Bienvenu. She borrowed the recipe from Fleischmann’s Yeast. I cut the recipe in half, which may have affected the shape but the flavors & textures were not compromised. Though it’s a great way to celebrate Fat Tuesday, I would make this throughout the year. I would definitely use this for French Toast and think I’d try adding raisins to the cinnamon sugar sometime as well.

Time: 30 minutes + rise                   Serves: 8

Ingredients


  • Cake


  • 2 1/4 cups AP flour + more for work surface, etc.
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 1 package Fleishmann’s Rapid Rise yeast
  • 3/8 cup milk
  • 1/4 cup water
  • 8 tbsp butter (1 stick)
  • 1 large egg
  • 1 1/2 tsp cinnamon
  • Glaze


  • 1 cup powdered sugar, sifted (I skipped this step and you can tell by my pic 😦 )
  • 1-2 tbsp milk
  • Colored Sugar


  • 3/4 cups sugar divided between 3 seal-able jars or plastic bags
  • food coloring: red, blue, yellow and green

How to make it


  • Cake


  • Combine 3/4 cup flour, 2 tbsp sugar, salt and yeast in a large mixing bowl.
  • Heat milk, water, and 6 tbsp butter until very warm – about 120-130F.
  • Add milk mixture to dry ingredients and beat with an electric mixer at medium speed for 2 minutes.
  • Add egg and 1/4 cup flour. Beat on high speed for 2 minutes.
  • Stir in remaining flour (1 1/4 cup) to make a stiff batter.
  • Cover tightly with plastic wrap and refrigerate for 2 hours.
  • Melt 2 tbsp butter. In a separate small bowl, combine remaining (3/8 cup) sugar with cinnamon and mix to incorporate.
  • Punch dough down. Move to a lightly floured work surface.
  • Divide into 3 equal portions. Roll each to about 12 in x 4 in.
  • Brush each with melted butter. Then, sprinkle with cinnamon sugar.
  • Beginning at the long end, roll each up tightly – as if for a jellyroll. Pinch seams to form long ropes.
  • Braid. Then form into an oval – mine turned more into a (tighter) crown. Pinch ends together to seal.
  • Place on a parchment lined baking sheet. Cover (I used a kitchen towel) and let rise in a warm, draft-free place until doubled in size- about an hour+.
  • Preheat oven to 375F.
  • Bake for 25-30 minutes, until lightly golden.
  • Remove from baking sheet and cool on a wire rack (I kept the parchment paper beneath, to catch glaze later). Cool completely.
  • Glaze


  • Combine sugar and milk in a bowl, starting with 1 tbsp milk and adding more if needed to reach desired consistency. Whisk until smooth.
  • Colored Sugar


  • The amount of food coloring you use depends on how dark/bold you want your colors. I’ll provide a range.
  • In a small bowl, mix 4-8 drops blue coloring with 8-16 red coloring. Add to one of the bags of sugar. Seal, and mix around with your hand to distribute the color.
  • Add 4-8 drops green food coloring into another bag of sugar. Seal, and mix around with your hand to distribute the color.
  • Add 4-8 drops of yellow food coloring into remaining bag of sugar. Seal, and mix around with your hand to distribute the color.
  • Pour glaze over cake. Sprinkle colored sugar over top.

King cake 2

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2 Responses to “King Cake”

  1. Easter Bunny February 12, 2013 at 11:07 pm #

    Yowser! Wouldn’t ming diving into that fine looking treat! It looks like it would rate right up there at 5 carrots!

  2. cynthia February 22, 2013 at 10:33 am #

    Looks better than the Makensie version-more like babka!

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