KING CAKE

NEW ORLEANS KING CAKE

 

It’s Carnival time in New Orleans ( happy Mardi Gras y’all ) and the parties and parades are in full effect. That also means it’s king cake time down south.

A king cake is a pastry that is traditionally filled with cinnamon, sugar, and pecans then baked. It is then glazed and topped with purple, green, and gold sugars. It is also tradition to place a small plastic baby inside the cake. It is said that whoever gets the piece with the baby inside has to buy the next cake.

INGREDIENTS – Pastry:

  • 1 cup milk
  • 1/4 cup butter
  • 2 (.25 ounce) packages active dry yeast
  • 2/3 cup warm water (110 degrees F)
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg
  • 5 1/2 cups all-purpose flour

INGREDIENTS – Filling & Frosting:

  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2/3 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup melted butter
  • 1 cup confectioners’ sugar
  • 1 tablespoon water

DIRECTIONS:

  1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature.
  2. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes. When yeast mixture is bubbling, add the cooled milk mixture.
  3. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
  5. Preheat oven to 375 degrees F. Grease 2 cookie sheets or line with parchment paper.
  6. For Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  7. Roll dough halves out into large rectangles (approximately 10 x 16 inches or so). Sprinkle 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 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors 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.
  8. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

 

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Posted in Cakes, Desserts, Recipes
4 comments on “KING CAKE
  1. Kathy says:

    This sure looks festive. I have never been to Mardi Gras but love the tradition this cake evokes. YUM

    Kathy
    http://gigglingtruckerswife.blogspot.com

  2. Audrey says:

    Laissez les bons temps roulez! Came out beautifully. When I asked my formerly from New Orleans chef brother for a recipe he said “we always bought one from Antoine’s”.

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