Classic Kings Cake Recipes

CLASSIC KING'S CAKE

Steps:

• In small bowl, sprinkle yeast over warm water to dissolve. Set aside.
• Combine flour, sugar, nutmeg and salt in a large mixing bowl of stand mixer. Stir in lemon and orange peel. Make a well in the center and add yeast mixture, milk, beaten eggs and beaten egg yolks. Gradually fold together. Add 1/2 cup of the butter and beat using dough hook of a stand mixer on Low speed until dough forms ball.
• Place ball on floured board and knead until smooth and elastic, adding flour if necessary. Butter the inside of a large bowl with 1 tablespoon of the butter. Place dough in bowl and turn to coat the entire surface with butter. Cover and set aside for 45 minutes, or until doubled in size.
• Heat oven to 375°F. Brush a large baking sheet with remaining butter. Return dough to lightly floured surface, knead several times. Shape into 14 inch long roll. Place on baking sheet and form from a ring, pinching ends together.
• Bake for 25 to 30 minutes, or until golden brown. Cool cake on a wire rack.
• For the glaze, combine the powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Once cake has cooled, drizzle icing on top using a fork. Top with colored sugars and plastic baby, if desired. Serve.

KING CAKE RECIPE

Steps:

• Gather the dough ingredients.
• Soften yeast in water in a small bowl.
• Combine flour, sugar, nutmeg and salt in a separate large mixing bowl. Stir in lemon peel.
• Make a well in center of the dry ingredients and pour into it the yeast mixture and milk. Add eggs and egg yolks, and with a large wooden spoon gradually incorporate dry ingredients into liquid ones.
• Beat in butter and continue beating until dough forms a ball.
• Place the dough on floured board and sprinkle with more flour if necessary to keep from sticking to the bowl or surface.
• Knead by hand or with the mixer with the dough hook attachment until smooth and elastic.
• Brush inside of large bowl with 1 tablespoon softened butter.
• Set the dough in bowl and turn it to coat the entire surface with the butter. Cover the bowl and set aside for 1 1/2 hours or until doubled in bulk.
• Brush a large baking sheet with remaining butter.
• Punch dough down on lightly floured surface.
• Knead for a few minutes, then pat and shape dough into a long roll about 14 inches long.
• Place on baking sheet and form into a circle.
• Brush with the egg and milk mixture. Press bean or doll into dough so that it is hidden.
• Set aside again to rise for about 45 minutes to 1 1/4 hours, until doubled. Position an oven rack in the center of the oven. Heat the oven to 375 F (190 C/Gas 5).
• Bake the cake for 25 to 30 minutes, or until golden brown. Slide the cake onto wire rack to cool.
• Gather the glaze ingredients.
• In a small mixing bowl combine 1/2 cup sifted confectioners' sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir until smooth.
• Once cake has cooled, decorate it by drizzling the glaze on the cake and topping with colored sugars while the glaze is still wet. Embed the candied fruit "jewels" in the King's "crown."

KING CAKE

Steps:

• In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated; remove from heat. Let cool slightly, and stir in vanilla; set aside.
• Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl; set aside.
• Combine flour and salt in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed; add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.
• Turn dough out onto a lightly floured work surface; knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.
• Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface; and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together; shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets; cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.
• Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack; let cool slightly.
• In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.

TRADITIONAL NEW ORLEANS KING CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.