Mardi Gras King Cake
Yield
1 cakePrep
4 hrsCook
45 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 6 | teaspoons |
milk
scalded and cooled |
|
| 4 | cups |
all-purpose flour
|
|
| ½ | pound |
butter
|
|
| ¾ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
butter
melted |
|
| 1 | x |
light corn syrup
light for topping |
*
|
| 1 | x |
sugar
granulated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 3E+1 | ml |
milk
scalded and cooled |
|
| 946 | ml |
all-purpose flour
|
|
| 226.8 | g |
butter
|
|
| 177 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
butter
melted |
|
| 1 | x |
light corn syrup
light for topping |
*
|
| 1 | x |
sugar
granulated |
*
|
Directions
Dissolve yeast in warm water.
Add milk and about ½ cup of flour.
In a large bowl, blend butter, sugar, salt and eggs.
Add yeast dough and mix thoroughly.
Gradually, add 2½ cups flour to make a medium dough.
Place in a greased bowl and brush with melted butter.
Cover with a damp cloth and allow to rise until double in volume, about 3 hours.
Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope.
Form into a oval on a 14 x 17 inch greased cookie sheet, connecting ends of the rope with a few drops of water.
Press the doll (or bean) into the dough from underneath.
Cover with a damp cloth and let rise until double in volume, about 1 hour.
Bake at 325℉ (160℃) for 35 to 45 minutes or until lightly browned.
Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar.
Cake freezes well.
