King Cake

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King Cake

King Cake

The recipe King Cake could satisfy your Creole craving in about 12 hours and 55 minutes. One portion of this dish contains roughly 7g of protein, 18g of fat, and a total of 506 calories. This recipe serves 12. A mixture of lemon zest, confectioners' sugar, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a dessert.

Instructions

1
Special equipment: 1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)
1
Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine.
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YeastYeast
MilkMilk
Equipment you will use
Food ProcessorFood Processor
Sauce PanSauce Pan
2
Add 1/2 cup flour and the egg yolks; process to combine.
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Egg YolkEgg Yolk
All Purpose FlourAll Purpose Flour
3
Pour the remaining 2 cups flour evenly over the yeast mixture; do not process.
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All Purpose FlourAll Purpose Flour
YeastYeast
4
Put the lid on; set aside for 90 minutes.
5
Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough.
Ingredients you will need
Granulated SugarGranulated Sugar
Lemon ZestLemon Zest
EggEgg
ButterButter
NutmegNutmeg
DoughDough
SaltSalt
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Food ProcessorFood Processor
6
Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
1
Plump the raisins in the bourbon in a small saucepan over medium heat.
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BourbonBourbon
RaisinsRaisins
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Sauce PanSauce Pan
2
Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.
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Brown SugarBrown Sugar
Orange ZestOrange Zest
CinnamonCinnamon
VanillaVanilla
PecansPecans
SaltSalt
3
On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal.
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DoughDough
RollRoll
4
Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.
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RollRoll
WrapWrap
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Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
5
Preheat the oven to 350 degrees.
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OvenOven
6
Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.
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OvenOven
1
Mix 3 tablespoons water with the confectioners' sugar; brush 3 tablespoons glaze over the cake.
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Powdered SugarPowdered Sugar
GlazeGlaze
WaterWater
2
Sprinkle with bands of colored sugar; drizzle with more glaze.
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Decorating SugarDecorating Sugar
GlazeGlaze
3
Photograph by Lara Robby/Studio D

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun can be paired with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Palacio de Fefinanes Albarino. It has 4.2 out of 5 stars and a bottle costs about 22 dollars.
Palacio de Fefinanes Albarino
Palacio de Fefinanes Albarino
Varietal aromas with many fine citrus and herbaceous. Full-bodied in the mouth, silky and very fresh, combining the harmony of flavors with elegance and dignity.
DifficultyExpert
Ready In12 hrs, 55 m.
Servings12
Health Score3
CuisinesCreoleCajun
Dish TypesSide Dish
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