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Thread: Mardi Gras King Cake

  1. #1
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    Default Mardi Gras King Cake

    This is the old fashoned traditional recipe not filled with anything.

    1/2 cup warm water
    5 teaspoons yeast
    1/2 cup sugar plus 1 teaspoon
    3 1/2 - 4 1/2 cups flour
    1 teaspoon nutmeg
    2 teaspoons salt
    1 teaspoon lemon zest
    1/2 cup warm milk
    5 egg yolks
    1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
    1 egg slightly beaten with 1 tablespoon milk
    1 teaspoon cinnamon
    1 1" plastic baby doll
    Assorted icing or colored sugars in the shades of gold, green and purple

    Pour warm water into a small bowl and sprinkle with yeast and 2 teaspoons of sugar. Allow the yeast and sugar to rest for 3 minutes before mixing thoroughly. Set bowl in a warm place for ten minutes, or until yeast bubbles up and mixture doubles in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zet. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a wooden spoon, slowly combine ingredients until the mixture is smooth. Then beat in 8 tablespoons of butter 1 tablespoon at a time and conbine to beat 2 minutes, or until dough can be formed into a meduim soft ball.
    Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to 1 cup more flour over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
    Using a pastry brush coat the inside of a large bowl evenly with one tablespoon of softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with kitchen towl and place in a draft free spot for about 1 1/2 hours, or until the dough doubles in volume.
    Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
    Remove dough from bowl and place on lightly floured surface. Using your fist punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into long cylinder. Twist dough to form a circular ring and loop onto the baking sheet. Pinch ends together.
    Cover dough with clean kitchen towel and set in draft free spot for 45 minutes or until the circle of dough doubles in volume.
    Pre heat over to 375 degrees. Brush top and sides of cake with egg wash and bake on the middle rack of over for 25 minutes or until golden brown.
    Cool cake before inserting plastic baby by poking it into the cake in hidden spot. Frost or decorate with icing.
    Last edited by pacific breeze; February 22nd, 2006 at 09:09 PM.

  2. #2
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    Default Re: Mardi Gras King Cake

    King Cake recipe, provided courtesy of Chef Emeril Lagasse.



    2 envelopes active dry yeast
    1/2 cup granulated sugar
    1/4 pound (1 stick) unsalted butter, melted
    1/2 cup warm milk (about 110°F)
    5 large egg yolks, at room temperature
    4 1/2 cups bleached all-purpose flour
    2 teaspoons salt
    1 teaspoon freshly grated nutmeg
    1 teaspoon grated lemon zest
    1 teaspoon vegetable oil
    1 pound cream cheese, at room temperature
    4 cups confectioner's sugar
    1 plastic king cake baby or a pecan half
    5 tablespoons milk, at room temperature
    3 tablespoons fresh lemon juice
    Purple-, green-, and gold-tinted sugar sprinkles
    Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook.
    Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

    Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

    Line a baking sheet with parchment paper.

    Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

    Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

    Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

    Meanwhile, preheat the oven to 350°F.

    Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

    Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.

    The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.

    YIELD: 20 to 22 servings

  3. #3
    Elite Member Laurent's Avatar
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    Default Re: Mardi Gras King Cake

    I've never tried making a King Cake, but I'm sick of buying dry ones from the grocery store. I think I'm going to give it a try this year and see if I can do any better.

    Thanks for the recipes.

  4. #4
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    Default Re: Mardi Gras King Cake

    I usually use the bread machine to do the dough making and kneading. It's a little bit easier..

  5. #5
    Elite Member Laurent's Avatar
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    Default Re: Mardi Gras King Cake

    UG, wanted to tell you I tried your recipe and it turned out great. Everyone was shocked that King Cake wasn't supposed to be dry!
    “What are you looking at, sugar-tits?” - Mel Gibson

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    Default Re: Mardi Gras King Cake

    I'm glad Laurent. I ended up making a couple this year too for family and friends. It's not as hard to do as it seems from reading through the recipe, if you can make break you can make a King Cake.

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