Jackie's
King Cake
The King Cake has been a Mardi Gras tradition for many years. Decorated in the traditional colors of purple, green, and gold, this confection brings with it many charms and superstitions. Purple is used to symbolize royalty or honor; green for growth or prosperity; and gold for money or wealth. Also, hidden inside this cake is a charm; a small plastic ornament; usually a baby, but, a small crown may also be used.
Entire parties have been centered around the King Cake. Each person takes a piece hoping to find the charm inside. The recipient of the charm is "Crowned" King or Queen for the day. However, there is one catch to this honor, it is the responsibility of that "King" or "Queen" to provide a cake for the next party.
Read this recipe thoroughly before beginning as it takes a little time. But, it's well worth it!
Dough
Ingredients:
· 2 packages dry yeast
· 4 1/4 cups bread flour
· 1/2 cup sugar
· 1/2 cup milk
· 1/2 cup water
· 2 teaspoons salt
· 1 stick butter
· 2 eggs
Directions:
(I use my bread machine for the first part, just add ingredients according to the order your bread machine requires. I let it go to the end of the “sweet dough” cycle.)
In large bowl combine yeast, two cups flour, sugar and salt. Mix well.
Heat milk, water and margarine on medium heat until margarine just melts.
Add immediately to the flour mixture and mix well.
Add eggs and beat on medium speed of your mixer for three minutes.
Gradually mix in the remaining 2 1/4 cups of flour until you can no longer use your mixer.
At this point begin working the rest of the flour in with your hands. This is all of the kneading you will need to do.
Be sure that all of the flour is mixed in with even moisture and elasticity.
Transfer to a glass bowl, cover and let rise in a warm place for 2 hours or until doubled in size.
While you are waiting for the dough to rise, mix the following filling recipe.
Filling
Ingredients:
· 5 tablespoons butter
· 3/4 cup powdered sugar
· 1/4 cup dark brown sugar
· 2 tablespoons cinnamon
· 1/2 cup chopped pecans
Directions:
Cream margarine and add sugars and cinnamon and nuts. Set aside.
Assembly
Directions:
Flour hands and place risen dough on a floured surface.
Roll dough into a rectangular shape about 1/8 inch thick.
Cut dough into four equal strips.
Spread each quarter with filling.
Fold each strip over and pinch the ends together.(This part of “pinching” is very important, I found I had to wet my fingers to make sure it sealed correctly)
DON'T forget to enclose a baby in two of the strips.
Braid two strips together and form into a circle, pinching the ends together.
Repeat with the other two strips.
(If you want one large cake, just join the two in a large oval or rectangle and use a large jelly roll pan or baking sheet)
Place each King Cake on a greased cookie sheet.
Cover and let rise one hour in a warm place. (I covered with a damp light weight towel)
Pre-heat oven at 350 degrees.
Cook each King Cake separately in the lower half of your oven for 15 to 20 minutes.
When each cake is done, remove to cooling rack and let cool completely before icing.
Icing
Ingredients:
· 2 cups sifted powdered sugar
· 1/2 cup melted butter
· 1 tablespoon vanilla extract
· 1-2 tablespoons hot water, until glaze is of desired consistency
Directions:
Stir the first three ingredients together.
Begin adding the water until it reaches a thick glaze consistency.
If you wish to sprinkle the top with the three Mardi Gras colors, they can be easily made by dropping food color, drop by drop into granulated sugar until you reach a desired color. (no, no, no, I went to my local cake decorating store and bought the colored sugars—much easier) Let the sugar sit for a little while before sprinkling so it can dry out. Stir before applying to cake and try to sprinkle on top before the icing firms up.(I found you must sprinkle the colored sugar as you ice each section or it won’t stick well---the traditional color scheme is purple, green, gold-repeat)
Makes two King Cakes to serve 8 to 10 each.
