KING CAKE
King cake is the wintry dessert that fuels Louisianans during Carnaval season. King cake season lasts January 6th until Mardi Gras-the perfect antidote to the post-holiday slump (though the date of Mardi Gras changes each year, depending on when Easter is). The term "king cake" is actually a misnomer since it's not a cake, but a yeast-raised bread. But the most exciting thing isn't the delicious pastry-like cake, but the plastic baby that's hidden inside! This is not the kind of cake where you "save some for later," since whoever gets the piece with the baby has to bring the next king cake! This tradition runs throughout the two month (or longer!) Carnaval, so everyone has plenty of opportunities to eat lots and lots of king cake. King cake is traditionally filled with a cinnamon filling, but I love the raspberry-cream cheese filling in this recipe. Feel free to swap the raspberry jam for another fruit jam.
Provided by Vallery Lomas
Categories dessert
Time 3h10m
Yield 1 cake (10 servings)
Number Of Ingredients 18
Steps:
- For the cake: Add the flour, yeast, sugar, salt, cinnamon and nutmeg to the bowl of a stand mixer fitted with the dough hook. Scrape in the vanilla bean seeds. Add in the melted butter, 2 of the eggs and the milk.
- Combine on low speed until all the ingredients are incorporated, about 2 minutes. Increase the speed to medium and mix until the dough is elastic, smooth and pulls away from the sides of the bowl, 8 to 10 minutes. (If you are in a more humid climate, you may need to add a little more flour, a couple tablespoons at a time, to reach the desired consistency.) Transfer the dough to a large, greased bowl. Cover with plastic or a damp kitchen towel and allow to rise until it doubles in size, 60 to 90 minutes.
- Meanwhile, prepare the filling: In a small bowl, add the cream cheese and sugar and stir until incorporated. Place the jam in a small microwave-safe bowl and warm in the microwave until it's a spreadable consistency, 10 to 15 seconds. Set aside.
- Once the dough has doubled in size, punch it down, then tip it onto a floured work surface. Lightly roll it to a 24-by-6 inch rectangle. Use a rubber spatula to smear the cream cheese mixture on the dough, leaving a 1-inch border on all sides. Spoon the jam on top and smear in an even layer. Roll the dough lengthwise to create a tight cylinder.
- Transfer to a large parchment-lined baking sheet. Form the dough into a ring, seam-side down, and pinch together. Cover with plastic or a clean dish towel and let rise until puffy and springy to the touch (the dough will bounce back from a finger indention), 30 minutes.
- While the dough is rising, place an oven rack in the center of the oven and preheat to 350 degrees F. In a small bowl, whisk the remaining egg.
- When ready to bake, brush the egg wash lightly all over the dough. Bake until golden brown all over, about 35 minutes. Let cool completely.
- Prepare the glaze: Sift the confectioners' sugar into a medium bowl. Add the milk and vanilla extract and whisk until smooth.
- Once the cake has cooled, it's the perfect time to insert the small plastic baby from the bottom of the cake (to conceal its whereabouts!). Pour the glaze on top of the cake, then, while the glaze is still wet, sprinkle with green, yellow and purple sanding sugar in sections. Serve at room temperature.
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Shiona Love
[email protected]I've never made a King Cake before, but this recipe was easy to follow and the cake turned out great! It was a hit at my Mardi Gras party.
Thandolwethu Cabadiya
[email protected]This King Cake was delicious! The cake was moist and fluffy, and the icing was the perfect amount of sweetness. I will definitely be making this again.
RK Gemar 45
[email protected]I'm not a big fan of King Cake, but I thought this recipe was pretty good. The cake was moist and the icing was flavorful. I would definitely make it again.
Liz Eury
[email protected]This King Cake was a bit too sweet for my taste, but I think that's just a personal preference. Overall, it was a good cake and I would recommend it to others.
Dauri Vasquez
[email protected]I've made this King Cake several times and it's always a hit. It's a great recipe for Mardi Gras or any other special occasion.
Tania Raj
[email protected]This King Cake was amazing! The cake was light and fluffy, and the icing was the perfect amount of sweetness. I will definitely be making this again and again.
modded biker
[email protected]I was a little disappointed with this King Cake. The dough was a bit dry and the icing was too sweet. I think I would have liked it better if the dough had been more moist and the icing had been less sweet.
Urbig Daddy
[email protected]This was my first time making a King Cake, and it turned out great! The instructions were clear and easy to follow, and the cake was delicious. I will definitely be making this again.
Sani Shafiu
[email protected]My family loved this King Cake! The cake was moist and flavorful, and the icing was perfectly sweet. I will definitely be making this again.
Sohail waqas
[email protected]I've always wanted to try making a King Cake, and this recipe was perfect for beginners. It was easy to follow and the cake turned out beautifully. The only thing I would change is to add a little more cinnamon to the filling.
pitus biswas
[email protected]This King Cake was a hit at my Mardi Gras party! Everyone loved the sweet, fluffy dough and the colorful icing. I will definitely be making this again next year.