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
- Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature.
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees F. Grease 2 cookie sheets or line with parchment paper.
- 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.
- 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.
- 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.
Plastic King Cake Babies 6ct