King Cake

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Love this recipe. I didn't have a lemon, so I omitted the zest. Instead I added a good squeeze of lemon juice in the glaze. Also, instead of coloring the glaze, I poured it on white and then decorated with green, gold and purple sprinkles. Work quickly though, the glaze hardens fast!

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I've used this recipe for two years. My co-workers loved it so much the first time they asked me to do it again. The person that found the "baby" last year asked me for the recipe so she could make it this year. Not hard to make at all

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This was a little too dry and heavy for me.

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i think it would be better without the lemon zest

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Everyone in my family loved the cake -even my husband who has lived in New Orleans! The dough tends to be soft and sticky, so the 2 hour refrig time is important. I substituted the cinnamon sugar mixture for a cream cheese filling, and it was delicious. I mixed together about 10 oz. cream cheese with 1/2 cup confectioner's sugar and a dash of vanilla extract.
Worth the time folks!

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It's gotten hard to buy a *good* king cake these days, but now I don't have to! This recipe is fantastic!
To save others the trouble and to have a record for myself, here's what I learned with this recipe:

o I don't have a stand mixer, so I used a hand mixer with dough hooks. The hand mixer is enough to get the dough to start to come together, but to really get it properly worked, I had to kneed it by hand. Kneeding a soft, sticky dough like this one by hand is an ordeal. The problem is that if you add flour to make it easier to work with, you'll end up with too stiff of a dough, meaning it won't rise and hence won't cook. (Learned from test cake #1. After the 3 test cakes, I was able to do it without too much fuss, but it still took about 20 minutes of kneeding/fighting. A trick which I discovered is to hold back some of the butter. This will make the dough stiffer and easier to work with. Then, after it's been properly worked, you can (carefully work the missing butter in.
o I found that rather than folding the strips in half, rolling them up worked better and produced a more appropriate looking cake. If you do that, though, be sure that the cake has enough time to proof before baking. Unless the insides have enough time to rise, they won't cook well and will be doughy. (Learned from test cake #3.
o Be very fussy about sealing the edges of the tubes. If you don't the filling will end up on the pan instead of in the cake. (Learned from test cake #2. I found it to be a good idea to also seal the ends of the tube. To join them together into a ring, I pinched one end closed at the very end, and the other end closed about 1/2 inch from the end, creating a ball and socket.
o Rather than coloring the glaze, I like the look of a white glaze with colored sugar sprinkled on top. Just add food coloring to a bowl of granulated sugar and stir well. To make the purple, I found that the ratio of blue to red should be 2 to 1.