Traditional New Orleans King Cake |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Get in on the fun of the King Cake. Hide a little toy baby in the cake and whoever finds it has one year of good luck! Rebecca Baird, Salt Lake City, Utah Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
3/4 cup sugar, divided |
1/2 cup butter, softened |
1/2 cup warm 2% milk (110° to 115°) |
2 egg yolks |
1-1/4 teaspoons salt |
1 teaspoon grated lemon peel |
1/4 teaspoon ground nutmeg |
3-1/4 to 3-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1 egg, beaten |
glaze: |
1-1/2 cups confectioners' sugar |
2 teaspoons lemon juice |
2 to 3 tablespoons water |
green, purple and yellow sugars |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 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.
3. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-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.
4. 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. Yield: 1 cake (12 slices).
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