King Cake

This is the first King Cake I have ever made. If you ask my kids, this is the best thing I have ever made.

I have several recipes for King Cake but this one was so good, I am scared to try another recipe!

When my husband and I lived in Mobile, Alabama, every bakery and grocery store sold King Cakes around Mardi Gras. When we lived in Chicago, our European landlords served this cake on New Year’s Day.

Typically, a tiny, plastic baby doll is placed inside, and the finder of the baby will enjoy a year of good fortune and luck. We haven’t been able to find a tiny, plastic baby doll in Long Island, so we opted to put in a Hershey’s kiss instead.

This recipe is from the Mobile Press-Register. It makes 2 cakes.

King Cake

  • 1/4 cup butter
  • 1 16 oz carton sour cream (light is okay)
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 2 packages dry yeast
  • 1 T granulated sugar
  • 1/2 cup warm water (105-115 degrees)
  • 2 eggs
  • 6-6 1/2 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 1/3 cup butter, softened
  • colored frostings (see below)
  • colored sugars (see below) or store-bought sanding sugars
  1. Combine the first four ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105-115 degrees.
  2. Dissolve yeast in 1 tablespoon sugar in warm water in a larger bowl; let stand 5 minutes.
  3. Add butter mixture, eggs and 2 cups flour. Beat at medium speed with an electric mixer 2 minutes, or until smooth.
  4. Gradually stir in enough remaining flour to make a soft dough.
  5. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes)(or use a dough hook in a stand mixer).
  6. Place in well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. (A proofing oven or warming drawer is perfect.)
  7. Combine 1/2 cup sugar and cinnamon; set aside.
  8. Punch dough down and divide in half. Turn one portion of dough out onto lightly floured surface (or a counter covered with plastic wrap) and roll to a 28 by 10-inch rectangle. Spread each half with butter and cinnamon mixture on dough.
  9. Roll dough, jellyroll fashion, starting at the long side. Gently place dough roll, seamside down on a lightly greased or parchment paper-lined baking sheet.
  10. Bring edges of dough together to form an oval ring, moistening and pinching the edges together to seal.
  11. Cover and let rise in a warm place (such as a proofing oven or warming drawer), free from drafts, 20 minutes or until doubled in bulk.
  12. Bake at 375 degrees for 15-20 minutes or until golden. 
  13. Repeat procedure with remaining dough, butter and cinnamon mixture. Decorate each cake with bands of colored frostings and sprinkle with colored sugars.

Colored Frostings

Yield: about 1 1/2 cups (enough for 2 cakes)

  • 3 cups sifted powdered sugar
  • 3 T butter, melted
  • 3-5 T milk
  • 1/4 tsp vanilla extract
  • 1-2 drops each of green, yellow, red and blue food coloring
  1. Combine powdered sugar and melted butter. Add milk (at room temperature) to reach desired consistency for drizzling; stir in vanilla.
  2. Divide frosting into three batches, tinting one green, one yellow, and combining red and blue coloring for purple frosting.

Colored Sugars (Store-Bought Sanding Sugar may be substituted)

Yield: 1/2 cup each color

  • 1 1/2 cups sugar, divided
  • 1-2 drops each of green, yellow, red and blue food coloring
  1. Combine 1/2 cup sugar and drop of green food coloring in a jar. Place lid on jar and shake vigorously to evenly mix color with sugar.
  2. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding 1/2 cup sugar.

Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 919 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: