Mardi gras king cake
Instructions:
- The king cake is the traditional dessert of the Carnival season and was originally served on the Feast of the Epiphany. To make the dessert fun and unique, a bean was pressed into the dough prior to cooking. Whoever got the slice containing the bean had to host a party for all guests in attendance. Today the bean has been replaced with a plastic baby to signify the New Year.
- Ingredients for Dough
- 1⁄2 oz (14 g) instant yeast;
- 11⁄2 c (360 ml) warm water;
- 1⁄2 c (113 g) sugar;
- 5 c (1.13 kg) flour;
- 1⁄2 c (113 g) dry milk powder;
- 2 tsp (10 g) salt;
- 2 eggs, beaten;
- 1 c (240 ml) melted butter.
- Ingredients for Glaze
- 2 lb (907 g) powdered sugar;
- 1 pinch salt;
- 1 tbsp (15 ml) almond extract;
- 3⁄4 c (180 ml) water;
- 3 tbsp (43 g) cinnamon.
- Ingredients for Assembly
- 1⁄4 c (60 ml) melted butter;
- 1⁄2 c (113 g) sugar;
- 1 tbsp (14 g) cinnamon;
- Egg wash (1⁄2 c [120 ml] milk plus 2 eggs, beaten);
- Purple, green, and gold sugars (available at pastry and cake decorating outlets).
- In a measuring cup, combine yeast and 1⁄2 cup water. Set aside. In a large mixing bowl, sift together all dry ingredients. Using a dough hook on an electric mixer, blend dry ingredients 2–3 minutes on low speed. In a separate mixing bowl, combine eggs, 3⁄4 cup butter, and remaining water. Slowly pour egg mixture and bloomed yeast into mixing bowl with flour, gradually increasing speed. Mix 8–10 minutes or until dough separates from bowl. An additional 1/2 cup of flour may be sprinkled into bowl if dough is too wet. Brush a large stainless-steel bowl with melted butter until coated, then place dough inside. Brush dough with remaining butter and cover tightly with plastic wrap. Allow dough to proof in a warm place 1 hour or until double in size.
- In an electric mixer, combine sugar and salt. Mix on low speed while slowly pouring in almond extract and water. Add cinnamon and continue to blend until glaze is smooth. Set aside.
- Preheat oven to 350F. After dough has proofed, roll out onto a well-floured surface into an 18–by-12-inch rectangle. In a small bowl, combine sugar and cinnamon. Brush top of dough with melted butter, then sprinkle with sugar and cinnamon mixture. Cut cake vertically into 3 even sections. Pinch together end of each strip. Starting from the joined end, form into a basic three-strand braid. Shape braid into a circle and pinch together to hold form. Brush entire cake with egg wash and proof in a warm place until it doubles in size. Bake 20–25 minutes or until golden brown. Drizzle glaze over entire cake and sprinkle with colored sugars.