King Cake, which more closely resembles a rich, sweet
bread, is the preferred dessert in New Orleans during
Mardi Gras. The making of King Cake honors the coming
of the three wise men who brought gifts to baby Jesus.
The three colors of the sugar used to decorate the cake
are purple (representing Justice), green (representing
Faith) and gold (representing Power). A plastic baby
is placed inside the cake, and the tradition is whoever
receives the baby in their piece of cake must buy the
next King Cake or throw the next party!
Some King Cakes have cream cheese or jelly filling.
This is a recipe for traditional, unadulterated King
Cake.
WARNING: Be sure
to warn your guests that there is a plastic baby in
the cake!
3 1/2 cups flour
+ 1 cup + extra for flouring the work surface
1/2 cup sugar
1 tsp. nutmeg
2 tsp. salt
1 tsp. fresh lemon peel,
minced
1/2 cup water,
105-115 degrees
2 packages active dry
yeast
2 tsp. sugar
1/2 cup milk,
lukewarm
5 egg yolks
1 whole egg
1/2 cup unsalted butter,
softened + extra butter for rising bowl and baking
sheet
1/2 tsp. cinnamon
egg wash (1 egg
mixed with 2 tsp. water)
Icing and Decoration:
3 cups Confectioners
sugar
1/4 cup lemon juice
3-6 Tbsp. water
green, yellow and purple colored
sugar
a 1" plastic baby
Combine
3 1/2 cups flour, 1/2 cup sugar, nutmeg, salt and lemon
peel in a large bowl and set aside. Pour warm water
into a small shallow bowl. Sprinkle yeast and 2 tsp.
sugar over water. Allow the yeast and sugar to rest
for 3 minutes, then mix thoroughly. Set bowl in a warm
place until yeast bubbles and mixture doubles in size,
about 10 minutes.
Make
a well in the center of the flour mixture. Add yeast
mixture, milk, egg yolks and one whole egg into the
well. Slowly combine ingredients with a sturdy wooden
spoon. Stir in softened butter until dough forms a medium-soft
ball.
Place
ball on a well-floured surface. Knead mixture as you
would bread, gradually adding flour 1 Tablespoon at
a time, until dough is no longer sticky. (Only add as
much flour as necessary to achieve this state, but no
more than 1 cup.) When dough is no longer sticky, knead
for 10 minutes more until shiny and elastic. Coat the
inside of a large bowl evenly with softened butter.
Place dough ball in the bowl and rotate until the entire
surface is buttered. Cover bowl with a kitchen towel
and place in a draft free spot for about 1 1/2 hours,
or until dough doubles in volume.
When
dough has risen, remove place on a floured surface.
Using your fist, punch the dough down forcefully. Sprinkle
with cinnamon and knead for 1 minute. Form into a cylinder,
then twist this cylinder into a circle. Pinch the ends
together to complete the circle. Once again, cover and
let rise until doubled, about 45 minutes to 1 1/2 hours.
Preheat oven to 375. Brush top and side of cake with
egg wash and bake on middle rack for 25 to 35 minutes
until golden brown. Place cake on wire rack to cool
completely.
Once
the cake has cooled, insert the plastic baby at this
time. Mix confectioners sugar, lemon juice and 3 tablespoons
of water until mixture is smooth, adding more water
as necessary to achieve a smooth, spreadable consistency.
Spread icing over cake and immediately sprinkle colored
sugar in alternating color rows. Serve in 2" -
3" slices.
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