My husband is from Louisiana. And we lived in New Orleans together for a couple years just after we were married for him to do some grad school. I love New Orleans. Its like living in a foreign country in many ways, yet you've still got all the comforts and conveniences of the US. While Mardi Gras season had its annoyances (roads closed for parades, stores and restaurants closed, etc), it was always a ton of fun to go to a couple parades with friends. If you're not familiar with the King Cake, it comes out of Mardi Gras traditions. King Cakes are eaten throughout the several weeks leading up to Mardi Gras. A small plastic baby is placed inside the King Cake and the person who gets it in their slice received special honors. Now, it usually means you have to bring the King Cake to the next party or event! Bakeries in Louisiana are famous for their King Cakes. They're actually pretty ugly if you ask me, but all they really are is a big cinnamon roll. I tried not to load on too much sickly sweet glaze and sugar. I think the version I came up with was pretty good! I combined a bread recipe from Allrecipes with a method, filling, and glaze recipe that Summer A. sent me. She's a Louisiana native and can do all this Mardi Gras stuff up right! Mardi Gras is next Tuesday, so make a King Cake to celebrate!
King Cake
For the dough:
1 cup milk, room temperature
1/4 cup butter, melted
2 Tbs yeast
2/3 cup warm water
1/2 cup white sugar
2 eggs
1 1/2 tsp salt
1/4 tsp ground nutmeg (opt)
5 1/2 cups all-purpose flour
Cinnamon Sugar Filling:
2/3 cup white sugar
4-5 tsp cinnamon
1/4 cup melted butter
Glaze:
2 1/2-3 cups powdered sugar
1/2 tsp cinnamon (opt)
1 1/2 tsp almond or vanilla extract
1/4-1/3 cup water
Purple, green, and yellow colored sugar
In a large bowl, dissolve yeast and warm water and 1 Tbs of the white sugar. Allow to sit about 5 minutes until yeast is activated and bubbly. Add in milk and melted butter. Whisk in 2 eggs. Stir in remaining sugar, salt, and nutmeg. Add flour, one cup at a time, until the dough reaches a consistency that you can knead. Knead in as much of remaining flour (and maybe a little more) to get a smooth, elastic dough--about 5-8 minutes. Lightly oil a large bowl. Place dough in bowl, turning once. Cover with a damp towel and put in a warm place to rise. Allow dough to rise an hour or more, until it doubles in size. Meanwhile, mix together cinnamon and sugar for filling and set aside. Melt 1/4 cup butter when dough is nearly ready to work with.
Punch down the dough and pour out onto a well floured surface. Using a rolling pin, roll into an approximately 12"x18" rectangle.
Spread the 1/4 cup melted butter onto the dough and sprinkle with the cinnamon sugar mix.
Using a knife or pizza cutter, cut dough lengthwise into three equal pieces (about 6"x12").
Then braid together the 3 strands of dough.
Very carefully, take the braid (flip to make the seam side down) and shape it into a round wreath on a parchment or silpat lined baking sheet. It may not be real pretty but try to pinch the ends of the braid together in the wreath. Make sure to make a fairly large hole--as it rises and bakes it will grow together! (Note: You can place the wreath in the fridge just after it is shaped and leave it up to 24 hours. Take it out about an hour before you want to bake it. It will double in size in the fridge overnight and not need the 2nd rising time.)
Allow cake to rise an additional 30-45 minutes.
Bake in a 350F (180C) oven for about 25 minutes. It will be browning fairly well by then but you don't want to risk it being doughy on the inside.
Allow to cool.
Once cool, lift up an edge a bit, take a little plastic baby, and stick it up inside the cake through the bottom.
Drizzle on glaze (most King Cakes would have twice the amount I used!) and sprinkle with colored sugar.
Notes: When I made this last week I only used 1/2 cup sugar and 1 Tbs cinnamon in my filling. We thought it needed a little more so I changed this recipe to have 2/3 cup sugar and 4-5 tsp cinnamon. But its up to you if you like more or less! I used the almond extract and cinnamon in my glaze but you could just use vanilla if you don't have almond. The cinnamon is a fun extra in the glaze, especially with the almond but its totally optional if you don't want to put it in! You could really make a King Cake with any cinnamon roll dough or fillings you like and just follow this method. Enjoy!
King Cake
For the dough:
1 cup milk, room temperature
1/4 cup butter, melted
2 Tbs yeast
2/3 cup warm water
1/2 cup white sugar
2 eggs
1 1/2 tsp salt
1/4 tsp ground nutmeg (opt)
5 1/2 cups all-purpose flour
Cinnamon Sugar Filling:
2/3 cup white sugar
4-5 tsp cinnamon
1/4 cup melted butter
Glaze:
2 1/2-3 cups powdered sugar
1/2 tsp cinnamon (opt)
1 1/2 tsp almond or vanilla extract
1/4-1/3 cup water
Purple, green, and yellow colored sugar
In a large bowl, dissolve yeast and warm water and 1 Tbs of the white sugar. Allow to sit about 5 minutes until yeast is activated and bubbly. Add in milk and melted butter. Whisk in 2 eggs. Stir in remaining sugar, salt, and nutmeg. Add flour, one cup at a time, until the dough reaches a consistency that you can knead. Knead in as much of remaining flour (and maybe a little more) to get a smooth, elastic dough--about 5-8 minutes. Lightly oil a large bowl. Place dough in bowl, turning once. Cover with a damp towel and put in a warm place to rise. Allow dough to rise an hour or more, until it doubles in size. Meanwhile, mix together cinnamon and sugar for filling and set aside. Melt 1/4 cup butter when dough is nearly ready to work with.
Punch down the dough and pour out onto a well floured surface. Using a rolling pin, roll into an approximately 12"x18" rectangle.
Spread the 1/4 cup melted butter onto the dough and sprinkle with the cinnamon sugar mix.
Using a knife or pizza cutter, cut dough lengthwise into three equal pieces (about 6"x12").
Take each piece of dough and pinch up edges into a long, skinny roll with the cinnamon on the inside.
Very carefully, take the braid (flip to make the seam side down) and shape it into a round wreath on a parchment or silpat lined baking sheet. It may not be real pretty but try to pinch the ends of the braid together in the wreath. Make sure to make a fairly large hole--as it rises and bakes it will grow together! (Note: You can place the wreath in the fridge just after it is shaped and leave it up to 24 hours. Take it out about an hour before you want to bake it. It will double in size in the fridge overnight and not need the 2nd rising time.)
Allow to cool.
Notes: When I made this last week I only used 1/2 cup sugar and 1 Tbs cinnamon in my filling. We thought it needed a little more so I changed this recipe to have 2/3 cup sugar and 4-5 tsp cinnamon. But its up to you if you like more or less! I used the almond extract and cinnamon in my glaze but you could just use vanilla if you don't have almond. The cinnamon is a fun extra in the glaze, especially with the almond but its totally optional if you don't want to put it in! You could really make a King Cake with any cinnamon roll dough or fillings you like and just follow this method. Enjoy!
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