©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



King Cake

You can't have a Mardi Gras party without King Cake right?  Well some websites said that it is a taboo to make and serve King Cake after Mardi Gras and some stores sell it year round.  So....I made a King Cake!  I found a few recipes online and combined them.

For the Cake:

3/4 cup milk
2 1/2 teaspoons bread machine yeast
1/2 cup unsalted butter, melted and then cooled to room temp
2 whole eggs (eggs do not warm very quickly. If you want to warm it quickly place it in a glass of warm water for about 5 minutes.)
1 egg yolk, save the white for your egg wash before baking
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/3 cup sugar
1/4 cup dry milk powder
1 teaspoon salt

1 teaspoon lemon zest
1/4 teaspoon grated nutmeg


16 ounces cream cheese, softened to room temp
1/2 cup sugar
1 egg, room temp (eggs do not warm very quickly.  If you want to warm it quickly place it in a glass of warm water for about 5 minutes.)
1/2 teaspoon lemon zest
1 plastic baby figurine or pecan half (optional)

2 cups powdered sugar
1 teaspoon vanilla extract
2 - 4 tablespoons milk

Yellow, green, and purple dusting sugar

To make the dough, place all the ingredients into your bread machine listed by manufacturers directions and set on dough cycle.

Make the filling by beating the cream cheese, sugar, egg, and lemon zest on medium-high speed for 1 minute. Set the filling aside.

When the dough is done, shape the dough into a large rectangle, about 2 feet long, by 6 inches wide. Spread the filling down the center of the dough, place a pecan half or plastic baby in the filling, if desired, and fold in half and pinch the dough shut to form a log. Working on a greased cookie sheet.  Place a aluminum foil wrapped can that has been greased in the center of the cookie sheet.  Form the log into circle around the can. Pinch the ends together to form a large circle. Let the cake rise, covered, in a warm, draft-free place for 45 minutes to 1 hour, until it is well risen.

Preheat the oven to 350F. Make an egg wash by mixing the reserved egg white with 1 tablespoon of water. Gently brush the king cake with the egg wash and bake it for 30 minutes. Lightly cover the cake with foil to prevent over browning and continue baking it for an additional 20 minutes. Allow the cake to cool on a wire rack for 1 hour.

Prepare the frosting by mixing together the powdered sugar, vanilla extract, and milk until the frosting is completely smooth and silky. Pour it evenly over the cooled cake. While the frosting is still wet, sprinkle the colored sugars in an alternating pattern directly onto the frosting so it sticks.

This king cake recipe makes 12 servings

As you can tell I didn't pinch the end seams enough.  It was closed enough that the filling did not come out.  Marcel was joking that it was actually the letter "C" for Cake or for Creole...Hey that works for me!

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