Wednesday, December 21, 2011
King Cake recipe
Here is my King Cake recipe
1 cup milk, room temperature
1/2 teaspoon active dry yeast
1/2 cup butter, softened
1/3 cup white sugar
1 Tablespoon salt
1 teaspoon vanilla extract
4-5 cups flour
1/3 cup canola oil
1/2 cup white sugar
1/4 cup cinnamon
3 Tablespoons butter
3 Tablespoons milk
3 cups Confectioners sugar
Mardi Gras colored sugar
1/2 cup white sugar
Add the yeast to the milk that is room temperature and set aside for 10 minutes, until frothy.
Cream together the butter, sugar, and salt.
Add the eggs and mix well.
To the yeasty milk, add the vanilla extract and then pour into the mixer with the 'wet' ingredients.
The mix will be wet.
Gradually add the flour, 1/2 cup at a time, until a sticky dough is formed.
Place dough on a clean flat surface and work into a ball. You will need to use additional flour.
Once in a ball shape, place dough in a greased bowl and cover. Place in a non-drafty place, like a microwave. Allow the dough to rise for about 2 hours.
Mix together 1/2 cup white sugar and 1/4 cup cinnamon. Set aside.
After the dough has risen, roll it out on a flat surface into a large rectangle, 16 x 14 at least.
Brush canola oil all over surface of dough. Sprinkle generously cinna-sugar all over the dough. Use it all!
Fold length-wise in half.
Cut dough into three strips, equally and braid the dough. You can start in the middle and work your way out on both sides or from top to bottom. Whichever is easiest.
Place braided dough on a pizza stone (or greased cookie sheet) and shape into a ring or crown.
At this time heat the oven to 370 degrees.
Allow to rise again.
Once the oven is heated, bake the King Cake for 20 minutes, no more.
While it is baking, melt 3 T butter in a saucepan. Turn heat off and add 3 T milk and then confectioner's sugar to make the icing.
Immediately after King Cake is removed from oven, pour the icing on top evenly.
Allow cake to cool before adding the colored sugars.