I know it’s aggravating to read about the history and evolution of everything under the sun before you get to a blogger’s recipe, but did you know they do it for the algorithm? If they just put a recipe, then you may never see it. Ain’t that something?
Don’t hide good food from us, Google! We HANGRY!
So, I’m gonna say a sentence and then you can get ta cookin’!
Cookin’ in a kitchen is a whole lotta fun when you make it that way! Gather your friends or your Mama’n’em, put on some dancin’ music, and whip up a memory. It ain’t Mardi Gras without the King Cake and the little bitty baby.
And remember, don’t lick that knife. Don’t put it in the sink. Don’t use it to stir your Bloody Mary. Baby, the knife stays in the box.
King Cake Recipe
5 cups bread flour
1 1/2 teaspoons of salt
1 tsp cinnamon
A little grated nutmeg
2 tsp instant yeast
1 egg, lightly beaten
1 cup milk
1/2 cup lukewarm water
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
1/4 cup honey
1/2 stick butter, melted
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 tbsp cinnamon
2 1/4 confectioners sugar
3 3/4 tbsp milk, room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tbsp butter
1 1/2 tbsp corn syrup
Stir together flour, salt, cinnamon, and nutmeg in a large bowl.
In a glass measuring cup, warm the milk (do not boil). Add the butter, stirring until melted; then stir in the water and honey.
In another small bowl, lightly whisk the egg, whisking slightly, add in the butter mixture.
Add the yeast to the dry mixture.
Next, combine the wet ingredients with the dry ingredients. Using a paddle attachment, mix in an electric mixer until a dough forms. Replace the paddle attachment with a dough hook and knead for approximately 10 minutes on medium speed until smooth and springy.
Transfer the slightly sticky dough to a lightly oiled bowl. Cover with a lid or clean kitchen towel, and allow to rise for 1-2 hours. The dough should double in size.
While the dough is rising, make the filling.
Mix sugars and cinnamon. Add a 1/2 stick of butter and melt in the microwave for about 30-45 seconds. Set aside.
Place the dough onto a lightly floured surface and roll it into a rectangle. The rectangle will be anywhere from 8″-10″ x 12″-14″. Split the dough into either two or three long strips.
Brush the surface of the dough with melted butter and cover with the cinnamon sugar filling or a cream cheese filling, making sure to smooth the filling into an even layer on the surface.
Starting with the long side furthest away from you, roll each strip into a log. Use a pastry cutter to cut the ends, making each log equal in length to the other.
Place the three logs side by side, then pinch them together at one end.
Braid the three logs together. Left over the middle, then right over the middle. Continue until all logs have braided together.
Place the braided loaf around a ramekin on a Silpat or parchment-lined baking sheet. Spray the ramekin with cooking spray to avoid the cake sticking to the ramekin.
Pinch the joining ends together to make a continuous ring. You may need to dip your hands in water before pinching and connecting the dough. For a continuous braid, join together the individual pieces of the braid, rather than whole end to whole end.
Cover with a clean, dry towel and allow to rise for one hour or until doubled in size.
Preheat the oven to 400 degrees. Bake for 18-20 minutes or to an internal temperature of 180 degrees.
You can add a clean, plastic baby before it is finished baking or immediately after removing it from the oven.
After removing from the oven, lightly cover the surface with heavy cream using a silicone pastry brush. Allow cake/bread to cool.
To make the frosting, melt the butter then add the rest of the ingredients and mix until creamy.
Pour over the cake or brush on with a silicon pastry brush. Sprinkle with your choice of purple, green, and gold sanding sugars or decorations.
For a cream cheese frosting:
Mix 1 pkg. cream cheese with 1 cup of powdered sugar and 1 tsp vanilla.
This recipe is an adaptation of a king cake recipe originally posted on the Food Twenty-Four Seven blog.