In the realm of Mardi Gras festivities, the King Cake stands as a symbol of merriment, tradition, and delectable indulgence. Originating in New Orleans, this iconic pastry has become an integral part of the Carnival season, enjoyed by locals and visitors alike. This article presents a collection of authentic New Orleans King Cake recipes that capture the spirit of this beloved treat. From the classic cinnamon-filled version to creative variations featuring cream cheese, praline, and even cheesecake fillings, these recipes offer a taste of New Orleans' vibrant culinary heritage. Whether you're a seasoned baker or a novice in the kitchen, these step-by-step guides will lead you through the process of crafting a truly special King Cake, perfect for sharing with loved ones or bringing to a Mardi Gras gathering. Embrace the flavors and traditions of New Orleans with these delightful King Cake recipes.
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TRADITIONAL NEW ORLEANS KING CAKE
Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 cake (12 pieces).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.
Nutrition Facts : Calories 321 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
KING CAKE TRADITIONAL NEW ORLEANS RECIPE
In European countries, the coming of the wisemen bearing gifts to the Christ Child is celebrated twelve days after Christmas. The celebration, called Epiphany, Little Christmas on the Twelfth Night, is a time of exchanging gifts and feasting. All over the world, people gather for the festive Twelfth Night celebrations. One of the most popular customs is still the baking of a special cake in honor of the three kings... "A King's Cake." Tradition has now evolved through time to obligate the person who receives the baby (inside every King Cake) to continue the festivities by hosting another king cake party.King Cakes were originally a simple ring of dough with little decoration. The King Cake is made with a rich Danish dough, baked and covered wth a poured sugar topping and decorated with the traditional Mardi Gras-colored sugars. The result is a delicious and festive cake in traditional Rex colors: Purple, representing justice; Green representing faith; Gold representing Power.
Provided by Steven L.
Categories Breads
Time 3h35m
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
- Allow the yeast and sugar to rest for three minutes then mix thoroughly.
- Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
- Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
- Stir in lemon zest.
- Separate center of mixture to form a hole and pour in yeast mixture and milk.
- Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture.
- When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
- Place ball of dough on a lightly floured surface and knead like bread.
- During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough.
- When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
- Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
- Place dough ball in the bowl and rotate until the entire surface is buttered.
- Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-½ hours, or until the dough doubles in volume.
- Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
- Remove dough from bowl and place on lightly floured surface.
- Using you fist, punch dough down with a heavy blow.
- Sprinkle cinnamon over the top, pat and shake dough into a cylinder.
- Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet.
- Pinch the ends together to complete the circle.
- Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume.
- Pre-heat oven to 375 degrees.
- Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown.
- Place cake on wire rack to cool.
- If desired, at this time, you can"hide" the plastic baby in the cake.
- Colored sugars------------------.
- Squeeze a dot of green paste in palm of hand.
- Sprinkle 2 tablespoons sugar over the paste and rub together quickly.
- Place this mixture on wax paper and wash hands to remove color.
- Repeat process for other two colors.
- Place aside.
- Icing------------------.
- Combine sugar, lemon juice and 3 tablespoons water until smooth.
- If icing is too stiff, add more water until spreadable.
- Spread icing over top of cake.
- Immediately sprinkle the colored sugars in individual rows consisting of about two rows of green, purple and yellow.
- Cake is served in 2"- 3" pieces.
Tips:
- Use a stand mixer fitted with the paddle attachment to make the dough. This will help to ensure that the dough is well-mixed and smooth.
- Be sure to proof the dough in a warm place until it has doubled in size. This will help to ensure that the king cake is light and fluffy.
- When rolling out the dough, be sure to do so on a lightly floured surface to prevent sticking.
- To prevent the filling from leaking out, be sure to seal the edges of the dough well before baking.
- Bake the king cake in a preheated oven until it is golden brown.
- Allow the king cake to cool slightly before glazing it.
- When decorating the king cake, be sure to use a variety of colors to make it festive.
Conclusion:
King cake is a delicious and festive pastry that is perfect for Mardi Gras celebrations. It is a rich and flavorful cake that is sure to please everyone. With a little planning and effort, you can make your own king cake at home. Just follow the tips above, and you'll be sure to have a delicious and beautiful king cake that will be the hit of your party.
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