King Cake Recipe - Cooking Index
King Cake Recipe - Cooking Index
| 1/2 cup | 118ml | Warm water - (105 to 115 degrees) |
| 2 | Dry yeast | |
| 2 teaspoons | 10ml | Sugar |
| 4 cups | 250g / 8.8oz | Flour - to 5 cups |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 teaspoons | 10ml | Salt |
| 1 teaspoon | 5ml | Ground nutmeg |
| 1 teaspoon | 5ml | Grated lemon rind |
| 1/2 cup | 118ml | Warm milk - (105 to 115 degrees) |
| 1/2 cup | 99g / 3.5oz | Melted unsalted butter - cooled |
| 5 | Egg yolks | |
| 1/2 cup | 73g / 2.6oz | Finely-chopped candied citron |
| 1 | Pecan half, uncooked dried bean or King | |
| Cake Baby | ||
| Glaze | ||
| 2 cups | 396g / 13oz | Sifted powdered sugar |
| 2 tablespoons | 30ml | Lemon juice |
| 2 tablespoons | 30ml | Water |
| Purple, green and gold sugar crystals |
Preheat the oven 350 degrees.
Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes.
Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly-floured surface. Kneed in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top. Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
Punch the dough down and place on a lightly-floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the "baby", pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
Bake for 30 minutes, or until golden-brown. Remove the coffee can immediately. Allow the cake to cool.
For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors. Cut into the cake and hope you do not get the "baby".
This recipe yields 10 to 12 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2270 broadcast 02-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.