Traditional King Cake
Tomorrow is Fat Tuesday and you can't have Mardi Gras without King Cake! The traditional King Cake is a cinnamon roll-type dough topped with an icing and sugars representing the colors of Mardi Gras (Purple, Green and Gold). It is also customary to have a small baby in the King Cake. Tradition holds that whoever gets the baby in their piece has to buy the next King Cake.
Mardi Gras and New Orleans have such a special place in my heart. My great grandparents lived in New Orleans for over 50 years and they always had beads for my cousins and I. I also remember going to Gambino's Bakery for some of the best cakes and yes, King Cakes! I hope that y'all enjoy! Laissez les bons temps rouler (let the good times roll)!
Turn the dough out on a floured counter and knead for about 6 to 8 minutes. Dough should become smooth and elastic. Spray a large bowl with non-stick spray and place dough into bowl, making sure that the top of the dough is greased. Cover bowl with a tea towel and place in a warm spot, until doubled in size, for at least 1 hour.
To Make Filling: Combine the brown sugar, cinnamon, flour, vanilla and almond extracts in a small bowl. Pour melted butter over the brown sugar mixture and combine until well-mixed and crumbly. Set aside.
Once the dough has doubled, punch the dough down and place on a lightly floured counter. Using a rolling pin, roll the dough into about a 15-inch x10-inch rectangle. Spread with brown sugar mixture, leaving about a 1/2 inch border. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet lined with parchment paper. Pinch ends together to form a ring. Cover dough ring with a tea towel and let rise in a warm place until doubled, about 1 hour.
Bake at 375° in a preheated oven for 20-25 minutes or until golden brown. Cool on a wire rack.
For icing, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars. Enjoy!
Cook's Notes:
Follow my blog with Bloglovin
Mardi Gras and New Orleans have such a special place in my heart. My great grandparents lived in New Orleans for over 50 years and they always had beads for my cousins and I. I also remember going to Gambino's Bakery for some of the best cakes and yes, King Cakes! I hope that y'all enjoy! Laissez les bons temps rouler (let the good times roll)!
Traditional King Cake
Prep Time: about 45 minutes (plus rising) Cook Time: 20-25 minutes
Difficulty: Moderate Yields: 1 cake (about 12 servings)
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1/4 cup warm milk (110° to 115°)
- 3 tablespoons shortening
- 3 tablespoons granulated sugar
- 1/2 teaspoon Kosher salt
- 1 egg
- 1 teaspoon pure vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup melted unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1-1/2 cups powdered (Confectioner's) sugar
- 1/2 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk
- Purple, Green and Gold colored sugar
Preparation Instructions:
In a bowl of an electric mixer fitted with a paddle attachment, dissolve yeast with warm water. Next, add milk, shortening, sugar, salt, egg, vanilla extract and 1 cup of the flour. Beat mixture on medium speed about 2 to 3 minutes. With the mixture still on medium speed, add the rest of the flour until a soft dough forms.Turn the dough out on a floured counter and knead for about 6 to 8 minutes. Dough should become smooth and elastic. Spray a large bowl with non-stick spray and place dough into bowl, making sure that the top of the dough is greased. Cover bowl with a tea towel and place in a warm spot, until doubled in size, for at least 1 hour.
To Make Filling: Combine the brown sugar, cinnamon, flour, vanilla and almond extracts in a small bowl. Pour melted butter over the brown sugar mixture and combine until well-mixed and crumbly. Set aside.
Once the dough has doubled, punch the dough down and place on a lightly floured counter. Using a rolling pin, roll the dough into about a 15-inch x10-inch rectangle. Spread with brown sugar mixture, leaving about a 1/2 inch border. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet lined with parchment paper. Pinch ends together to form a ring. Cover dough ring with a tea towel and let rise in a warm place until doubled, about 1 hour.
Bake at 375° in a preheated oven for 20-25 minutes or until golden brown. Cool on a wire rack.
For icing, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars. Enjoy!
Cook's Notes:
- If the temperature in your house is a bit on the cold side (like mine), you may want to preheat the oven before starting to make the cake. During the time waiting for the dough to rise, place the bowl near your stove.
- If you want to hide a plastic baby inside the cake, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests!
- Make sure that the temperature of the warm water and milk does not rise above 115°. The high heat will kill the yeast.
- Make sure to check the expiration date of the yeast.
- You may purchase colored sugars at Williams-Sonoma.
Follow my blog with Bloglovin
Comments
Post a Comment