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King Cake Recipe
Ingredients
• 1 stick butter
• 1 1/4 cups warm water
• 2 packages dry yeast (recommended: Rapid Rise Fleishmann's)
• 2 tablespoons sugar
• 5 cups all-purpose flour
• 2 teaspoons salt
• 3 eggs
• 1 cup sugar
• 1TBSP cinnamon
• 1/4 cup vegetable oil
Filling

• 2 tablespoons all-purpose flour
• 1 stick butter, melted
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
Icing
• ½ stick of butter
• 2 cups powdered sugar
• 2 TBSP heavy cream
• ½ TSP vanilla extract
• ½ TSP almond extract
Directions
In a heat-proof bowl, melt 1 stick of the butter in the microwave and allow it to cool.
Add 1/4 cup warm (not hot) water, the yeast, and 2 tablespoons of sugar to a small bowl and stir slightly with fork. Set aside to proof.
In a mixing bowl of a stand mixer fitted with a dough hook, put 3 cups of the flour with the salt, eggs (preferably at room temperature), 1 cup warm (not hot) water, 1 cup sugar, and the cooled melted butter. Mix well.
Add the yeast mixture and gradually add the remaining 2 cups of flour and keep beating. Cook's Note: You may not need the whole 5 cups of flour; the stickier (not runny) the dough, the lighter the rolls.
Transfer the dough to a large bowl and pour about 1/4 cup of oil over the dough. Cover with a plate and let rise, at least double or more its original size, about 2 hours.
Preheat the oven to 350 degrees F.
After the dough has risen, transfer it to a floured surface and knead it a little. Roll out the dough and then let the dough rest a few minutes while you combine the filling ingredients. Cut the dough into two equal halves for 2 small to medium sized king cakes. Take one half and hand roll it on a large surface into a long snake. Take the rolling pin and flatten the snake until it is about ¼ inch think and even from end to end. Brush a layer of filling on the dough and then roll the sides in so that it is in the snake shape. Gently slide it onto a cookie sheet and form into a ring.
Bake until nice and brown. Ovens vary, so maybe about 20 minutes.
Take the pan out of oven and let cool. Gently lift the cake when cool enough to handle and place the baby inside. Combine the icing ingredients until smooth and creamy. Divide the icing into 3 separate bowls and mix in food color for purple, green, and gold. Ice the cake alternating icing colors. Enjoy!


My wife wanted me to tell ya the dough will be very sticky. I live in a very humid NOLA. my be different for you, but you may want to add a little more flour.
 
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