Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

King Cake

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

1 cake

Prep

30 min

Cook

1 hrs

Ready

3 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup water
warm
Camera
2 packages yeast, active dry
Camera
2 teaspoons sugar
Camera
4 cups all-purpose flour
Camera
½ cup sugar
Camera
1 teaspoon nutmeg
ground
Camera
1 teaspoon lemon zest
grated
Camera
½ cup milk
Camera
½ cup butter
melted
Camera
5 each egg yolks
* Camera
½ cup candied citron
*
2 cups powdered sugar
sifted
Camera
2 tablespoons lemon juice
Camera

Ingredients

Amount Measure Ingredient Features
118 ml water
warm
Camera
2 packages yeast, active dry
Camera
1E+1 ml sugar
Camera
946 ml all-purpose flour
Camera
118 ml sugar
Camera
5 ml nutmeg
ground
Camera
5 ml lemon zest
grated
Camera
118 ml milk
Camera
118 ml butter
melted
Camera
5 each egg yolks
* Camera
118 ml candied citron
*
473 ml powdered sugar
sifted
Camera
3E+1 ml lemon juice
Camera

Directions

Preheat the oven 350℉ (180℃).

Combine the warm water, yeast and 2 teaspoons sugar in a small bowl.

Mix well and set aside to a warm place for about 10 minutes.

Combine the 4 cups of flour, ½ cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture.

Beat until smooth. Turn dough out on a lightly floured surface.

Kneed in enough remaining flour until the dough is no longer sticky.

Continue kneading until the dough is smooth and elastic.

Place the dough in a well- greased bowl.

Turn once so greased surface is on top.

Cover the dough and let rise in a warm place until doubled in bulk (about 1½ hours).

Punch the dough down and place on a lightly floured surface.

Sprinkle with the citron and knead until the citron is evenly distributed.

Shape the dough into a cylinder, about 30 inches long.

Place the cylinder on a buttered baking sheet.

Shape into a ring, pinching ends together to seal.

Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking.

Press the boy, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough.

Covers the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.

Bake for 30 minutes, or until golden brown.

Remove the coffee can immediately.

Allow the cake to cool. For the glaze, combine the ingredients and beat until smooth.

To assemble, drizzle cake with the glaze.

Sprinkle with sugar crystals, alternating colors.

Cut into the cake and hope you do not get the baby.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 98723% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 182mg 8%
Total Carbohydrate 59g 59%
Dietary Fiber 4g 17%
Sugars g
Protein 31g
Vitamin A 15% Vitamin C 7%
Calcium 7% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe