Late but not forgotten.

I mentioned making a King’s Cake for Mardi Gras on Facebook last week.  Well it turned out better than I expected and the group I shared it with loved it.  Subtract the colored sanding sugar, and you have yourself the equivalent to a tea ring or giant cinnamon roll.  This should not be limited to one day a year!  Here’s my version of King’s Cake.

King’s Cake (adapted from All Recipes and Food Network)

PASTRY:
1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4  cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1/2 cup warm water (105 to 115 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks
1 King Cake Baby

FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 cup melted butter

FROSTING:

  • 2 cups confectioners’ sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2-5 tablespoons water
  • Purple, green and gold sugar crystals

DIRECTIONS:

Preheat the oven to 350 degrees.  Combine the warm water, yeast and 2 teaspoons sugar in a small bowl.  Mix well and set aside to a warm place for about 10 minutes.  Combine the 4 cups of flour, 1/2 cup sugar, salt, and nutmeg, add warm water, melted butter, egg yolks and yeast mixture.  Mix until it the dough comes together (I found it easiest to use my hands for this).  Turn dough out on a lightly floured surface.  Continue kneading until the dough is smooth and elastic (about 10 minutes).  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface.

To Make Filling: Combine the brown sugar, ground cinnamon, and 1/2 cup melted butter and mix.  Roll the dough out into a large rectangle (approximately 10×16 inches or so). Drizzle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side.  Bring the ends of each roll together to form an oval shaped ring. Place the ring on a prepared cookie sheet.  Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking.  With a knife make cuts 1/3 of the way through the rings at 1 inch intervals.  Let rise in a warm spot until doubled in size, about 45 minutes.

Bake for 30 minutes, or until golden brown.  Remove the coffee can immediately.  Allow the cake to cool.  Push the baby into the cake.  For the glaze: Sift the sugar, combine the ingredients, and beat until smooth.  To assemble, drizzle the cake while warm with the glaze. Sprinkle with sugar crystals, alternating colors.

Your end result should look something like this.

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