You know it’s Carnival season in Louisiana when all your local bakeries start advertising their king cakes! Even supermarkets hop on the wagon and put out the delicious, colorful cakes. You can’t celebrate Mardi Gras without having at least one king cake at your party.
Did you find the baby in your slice of king cake last year? That means you’re in charge of bringing this year’s cake! Why not add a personal touch and make it yourself? This king cake recipe may seem a bit lengthy, but it’s actually really easy to follow and fun to make. The best part about making your own king cake is choosing your own filling and decorating it the way you like. Don’t forget to include the baby (or a bean) in your cake!
INGREDIENTS- 3 1/2 cups all purpose flour
- 1 package (2 1/4 teaspoons) Quick Rise yeast
- 1 cup milk (120º to 130º)
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons unsalted butter, softened, cut into 12 pieces
Cinnamon Filling:
- 2/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, softened
Icing:
- 1 cup powdered (confectioners) sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Decoration:
- dark green, purple, and yellow or gold sugars
- miniature plastic baby
DIRECTIONS
- Mix 2 1/2 cups flour and yeast in mixing bowl, using the paddle attachment, on low for about 30 seconds.
- Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120º to 130º F.
- With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
- Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
- Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
- While the dough is chilling, make cinnamon filling. Combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.
- Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together. If desired, hide the miniature plastic baby in between the ends of the circle before sealing together in a ring. (You can also make a slit in the bottom of the cake and put the baby in after the cake is baked.)
- Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350º F. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing.
Icing:
- In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
- Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.
Originally posted at: Lafayette Real Estate News
Simon became a successful restaurateur in France, yet he had always dreamed of moving to America and starting a business there. So with that, he emigrated from his home land, one of the most prominent wine regions in the world, and made his way to the United States of America. He traveled across the country and back again before he found himself in the small town of Scott, Louisiana. He knew he was in the right place when the good Acadians welcomed him with open arms. He was promptly introduced to local wine aficionados and immediately began to make plans to open his own wine shop.
Conifers provide cover, winter shelter and summer nesting sites. Some also provide sap, buds and seeds.
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