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I was at the grocery store the other day with the roomie and saw a king cake. I was all ready to buy it then and there and dig in. However, rooms stopped me and suggested I try and make one myself. Since I’m not really one to turn down a food related challenge I googled a recipe and gave it a shot. While the cake didn’t turn out like the king cakes I’ve had in the past… it was more than edible. In fact the rooms, my sweetie and I all want back and got seconds. I’m pretty sure these cakes will be short lived.

Now on a side note, I am still a little annoyed with the fact that I couldn’t get my sugar colors to come out quite as intense as I would have liked. My sweetie found me green decorator’s sugar, but I had to color my own yellow and purple. The yellow came out ok, it just wasn’t as intense as I would have liked. The purple on the other hand wasn’t even close to the color I wanted it to be.

Since I’ve never dealt with yeast bread or king cake before I stuck pretty close to the recipe.

King Cake (Recipe from Allrecipes.com)

Pastry:

1 c milk
¼ c butter
2 (.25 oz) packages active dry yeast
2/3 c warm water (about 110°)
½ c white sugar
2 eggs
1 ½ tsp salt
½ tsp freshly grated nutmeg
5 ½ c all-purpose flour

Filling:

1 c packed brown sugar
1 tbs ground cinnamon
2/3 c chopped pecans
½ c all-purpose flour
½ c raisins
½ c melted butter

Frosting:

1 c confectioners’ sugar
1 tbs water

Scald milk, remove from heat and stir in 1/4 cup of butter. While mixture cools to room temperature, dissolve yeast in large bowl with warm water and 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the mixture a cup at a time. When the dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 in intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

Preheat oven to 375°. Line 2 cookie sheets with parchment paper. Bake in preheated oven for 30 min. Press the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

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