A fitting end to a traditional Mardi Grascelebration, this highly recommended recipe originally appearedin Southern Living Magazine in January 1990.
Recipe: King Cake
1/4 cup butter or margarine 1 (16-ounce) container sour cream 1/3 cup granulated sugar 1 teaspoon salt 2 (1/4-ounce) envelopes active dry yeast 1 tablespoon granulated sugar 1/2 cup warm water (100°C to 110°F / 40°C to 45°C) 2 large eggs 6 to 6 1/2 cups all-purpose flour – divided use 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1/3 cup butter or margarine, softened Colored Frostings (see below) Colored Sugars (see below)
Cook first 4 ingredients in a saucepanover low heat, stirring often, until butter melts. Cool mixtureto 110°F (45°C).
Dissolve yeast and 1 tablespoon sugarin 1/2 cup warm water in a large bowl; let stand 5 minutes. Addbutter mixture, eggs, and 2 cups flour; beat at medium speedwith an electric mixer 2 minutes or until smooth. Gradually stirin enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface;knead until smooth and elastic, about 10 minutes. Place in awell-greased bowl, turning to grease top. Cover and let risein a warm place (85°F / 30°C), free from drafts, 1 houror until doubled in bulk.
Stir together 1/2 cup sugar and cinnamon;set aside.
Punch dough down; divide in half. Turn1 portion out onto a lightly floured surface; roll to a 28 x10-inch rectangle. Spread half each of cinnamon mixture and softenedbutter on dough. Roll dough, jelly roll fashion, starting atlong side. Place dough roll, seam side down, on a lightly greasedbaking sheet. Bring ends together to form an oval ring, moisteningand pinching edges together to seal. Repeat with remaining dough,cinnamon mixture, and butter.
Cover and let rise in a warm place, freefrom drafts, 20 minutes or until doubled in bulk.
Bake at 375°F (190°C) for 15 minutesor until golden. Decorate with bands of Colored Frostings,and sprinkle with Colored Sugars.
Makes 2 cakes.
Cook’s Note: Once the cake has cooled,randomly insert a plastic baby doll, if desired, before frosting.
Colored Frostings:3 cups powdered sugar 3 tablespoons butter, melted 3 to 6 tablespoons milk 1/4 teaspoon vanilla extract 1 to 2 drops each of green, yellow, red, and blue liquid foodcoloring
Stir together powdered sugar and meltedbutter. Add milk to reach desired consistency for drizzling;stir in vanilla.
Divide frosting into 3 batches, tinting1 green, 1 yellow, and combining red and blue food coloring forpurple frosting.
Makes about 1 1/2 cups.
Colored Sugars:1 1/2 cups granulated sugar 1 to 2 drops each of green, yellow, red, and blue liquid foodcoloring
Place 1/2 cup sugar and drop of greenfood coloring in a jar or zip-top plastic bag; seal. Shake vigorouslyto evenly mix color with sugar.
Repeat procedure with 1/2 cup sugar andyellow food coloring.
For purple, combine 1 drop red and 1 dropblue food coloring before adding to remaining 1/2 cup sugar.
Makes 1/2 cup of each colored sugar.
Recipe courtesy of Southern Living Magazine,January 1990.
Photo courtesy of A Gourmet Cajun Shop(www.cajun-shop.com). For Mardi Gras Party Supplies, GourmetCajun and Creole Foods, Gifts and Baskets, Cookware, Music andMore.
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