KING CAKE
- 2 envelopes active dry yeast
- 1/2 cup granulated sugar
- 1/4 pound (1 stick) unsalted butter, melted
- 1/2 cup warm milk (about 110°F)
- 5 large egg yolks, at room temperature
- 4 1/2 cups bleached all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon grated lemon zest
- 1 teaspoon vegetable oil
- 1 pound cream cheese, at room temperature
- 4 cups confectioner's sugar
- 1 plastic king cake baby or a pecan half
- 5 tablespoons milk, at room temperature
- 3 tablespoons fresh lemon juice
- Purple-, green-, and gold-tinted sugar sprinkles
Combine the yeast and granulated sugar in the bowl of a stand mixer
fitted with a dough hook. Add the melted butter and warm milk. Beat
at low speed for 1 minute. With the mixer running, add the egg yolks,
then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg,
and lemon zest and beat until everything is incorporated. Increase
the speed to high and beat until the dough pulls away from the sides
of the bowl, forms a ball, and starts to climb up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into
a smooth ball. Lightly oil a bowl with the vegetable oil. Place the
dough in the bowl and turn it to oil all sides. Cover with plastic
wrap and set aside in a warm, draft-free place until doubled in size,
about 2 hours.
Meanwhile, make the filling. In a large mixing bowl, combine the cream
cheese and 1 cup of the confectioner's sugar. Blend by hand or with
an electric mixer on low speed. Set aside.
Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured work surface. Using your
fingers, pat it out into a rectangle about 30 inches long and 6 inches
wide.
Spread the filling lengthwise over the bottom half of the dough, then
flip the top half of the dough over the filling. Seal the edges, pinching
the dough together. Shape the dough into a cylinder and place it on
the prepared baking sheet seam side down. Shape the dough into a ring
and pinch the ends together so there isn't a seam. Insert the king
cake baby or pecan half into the ring from the bottom so that it is
completely hidden by the dough.
Cover the ring with plastic wrap or a clean kitchen towel and place
in a warm, draft-free place. Let the dough rise until doubled in size,
about 45 minutes.
Meanwhile, preheat the oven to 350°F.
Brush the top of the risen cake with 2 tablespoons of the milk. Bake
until golden brown, 25 to 30 minutes. Remove from the oven and let
cool completely on a wire rack.
Make the icing. Combine the remaining 3 tablespoons milk, the lemon
juice, and the remaining 3 cups confectioner's sugar in medium-size
mixing bowl. Stir to blend well. With a rubber spatula, spread the
icing evenly over the top of the cake. Sprinkle with the sugar crystals,
alternating colors around the cake.
The cake is traditionally cut into 2-inch-thick slices with all the
guests in attendance.
YIELD: 20 to 22 servings
Almond Cookies
Yield: 24 servings
- 1 1/4 cups almond flour
- 1 cup Splenda
- 1 egg
- 1/2 teaspoon almond extract
- 1/4 cup butter, softened
Mix all together well and form into 24 small balls. Press flat on
an ungreased cookie sheet. Decorate with an almond slice (optional).
Bake for 8 minutes at 350 degrees F.
Per Serving: 21 Cal (69% from Fat, 4% from Protein, 27% from Carb);
0 g Protein; 2 g Tot Fat; 2 g Carb; 0 g Fiber; 2 mg Calcium; 0
mg Iron; 26 mg Sodium; 14 mg Cholesterol
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
Hey thanks for such a nice collection of delicious King Cake Recipe, all are superb..
By Millicent
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
|
