King Cake
Ingredients
- 2 envelopes active dry yeast
- 1/2 cup granulated sugar
- 1-1/2 sticks (6 ounces) unsalted butter, melted
- 1 cup warm milk (about 110°F)
- 5 large egg yolks, at room temperature
- 4 1/2 cups bleached all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon grated lemon zest
- 1 teaspoon vegetable oil
- 1 pound cream cheese, at room temperature
- 3.5 cups confectioner's sugar
- 1 plastic king cake baby or a pecan half
- 4 tablespoons milk, at room temperature
- 1 tablespoons fresh lemon juice
- Cinnamon
- Purple-, green-, and gold-tinted sugar sprinkles
Dough Directions
- Combine the yeast and granulated sugar in the mixing bowl.
- Add the melted butter and warm milk.
- With dough hook beat at low speed for 1 minute.
- Add the egg yolks, and continue to kneed for 1 minute at medium-low speed.
- Add the flour, salt, nutmeg, and lemon zest and kneed until everything is incorporated and forms a ball. Add 110 water if needed.
- In a lightly vegetable oiled bow, place dough ball, cover with plastic wrap
- Set in warm place until doubled in size, about 1-2 hours
Assembly Directions
- In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar
- Blend on low speed and set aside
- Line a baking sheet with parchment paper.
- On floured surface pat it out into a rectangle about 30 inches long and 6 inches wide.
- Spread the filling lengthwise over the bottom half of the dough.
- Cover generously with cinnamon.
- Flip the top half of the dough over the filling.
- Seal the edges, pinching the dough together.
- Shape the dough into a cylinder and place it on the prepared baking sheet seam side down.
- Shape the dough into a ring and pinch the ends together so there isn't a seam.
- Insert the baby, bean, GI Joe, barbie, or ken doll into the ring from the bottom so that it is completely hidden by the dough.
- Cover the ring with plastic wrap or a clean kitchen towel.
- Let rise in warm place until doubled in size, about 45 minutes.
Finish Direction
- Preheat the oven to 350°F.
- Brush the top of the risen cake with 2 tablespoons of the milk.
- Bake 25 to 30 minutes until golden brown
- Remove from the oven and let cool completely on a wire rack.
- Combine the remaining 1.5 tablespoons milk, the lemon juice, and the remaining 1.5 cups confectioner's sugar in medium-size mixing bowl.
- Stir to blend the icing well.
- With a rubber spatula, spread the icing evenly over the top of the cake.
- Sprinkle with the sugar crystals, alternating colors around the cake.
By Sheila