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Mardigras King Cake - King Cake:Traditional New Orleans Recipe
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Recipe Information
Source:
Official Mardi Gras Website

Serves/Makes:1 cake

Ingredients
  • 1/2 cup (125 ml) Warm water (110 degrees to 115 degrees)
  • 2 pkgs Active dry yeast
  • 1/2 cup (125 ml) plus 1 tsp (5 ml) Sugar
  • 3-1/2 to 4-1/2 cups (1050 ml) Flour, unsifted
  • 1 tsp (5 ml) Nutmeg
  • 2 tsp (10 ml) Salt
  • 1 tsp (5 ml) Lemon zest
  • 1/2 cup (125 ml) Warm milk
  • 5 Egg yolks
  • 1 stick Butter, cut into slices and softened, plus
  • more 2 tbsp (30 ml) Softened butter
  • 1 Egg, slightly beaten with
  • 1 tbsp (15 ml) Milk
  • 1 tsp (5 ml) Cinnamon
  • 1 Baby doll (1 inch)
  • Colored sugars:
  • Green, purple and yellow paste
  • 12 tbsp (175 ml) Sugar
  • Icing
  • 3 cups (700 ml) Confectioners sugar
  • 1/4 cup (60 ml) Lemon juice
  • 4 tbsp (60 ml) Water
Preparation
  • Cake:
  • Pour the warm water into a small bowl and sprinkle yeast and 2 tsp (10 ml) sugar into it.
  • Allow the yeast and sugar to rest for 3 minutes, then mix thoroughly.
  • Set bowl in a warm place, for 10 minutes, or until yeast bubbles up and mixture almost doubles in volume.
  • Combine 3-1/2 cups (825 ml) flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
  • Stir in lemon zest.
  • Separate center of mixture to form a hole and pour in yeast mixture and milk.
  • Add egg yolks; using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture.
  • When mixture is smooth, beat in 8 tbsp (125 ml) butter, 1 tbsp (15 ml) at a time, and continue to beat 2 minutes, or until dough can be formed into a medium soft ball.
  • Place ball of dough on a lightly floured surface and knead like bread.
  • During this kneading, add up to 1 cup (225 ml) more of flour (1 tbsp (15 ml) at a time), sprinkled over the dough. When dough is no longer sticky, knead 10 more minutes, until shiny and elastic.
  • Using a pastry brush, coat the inside of a large bowl evenly with 1 tbsp (15 ml) softened butter.
  • Place dough ball in the bowl and rotate until the entire surface is buttered.
  • Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1-1/2 hours, or until the dough doubles in volume.
  • Remove dough from bowl and place on lightly floured surface.
  • Using your fist, punch dough down with a heavy blow.
  • Sprinkle cinnamon over the top; pat and shake dough into a cylinder.
  • Twist dough to form a curled cylinder, and loop cylinder onto the buttered baking sheet.
  • Pinch the ends together to form a complete circle.
  • Cover dough with towel and set in draft-free spot for 45 minutes, until the circle of dough doubles in volume.
  • Preheat oven to 375 degrees (200 C.).
  • Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes, until golden brown.
  • Place cake on wire rack to cool.
  • If desired, at this time, you can "hide" the plastic baby in the cake.
  • Colored Sugars:
  • Squeeze a dot of green paste into palm of hand.
  • Sprinkle 2 tbsp (30 ml) sugar over the paste and rub together quickly.
  • Place this mixture on wax paper and wash hands to remove color.
  • Repeat process for other 2 colors.
  • Set aside.
  • Icing:
  • Combine sugar, lemon juice and 3 tbsp (45 ml) water.
  • Beat until smooth.
  • If icing is too stiff, add more water until spreadable.
  • Spread icing over top of cake.
  • Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows each of green, purple and yellow.
Comments
Cake is served in 2" to 3" pieces.

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