King Cake

Total Time:
4 hr
Prep:
3 hr 30 min
Cook:
30 min

Yield:
10-12 servings

Ingredients
  • 1/2 cup warm water (105 to 115 degrees)
  • 2 packages dry yeast
  • 2 teaspoons sugar
  • 4 to 5 cups flour
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon grated lemon rind
  • 1/2 cup warm milk (105 to 115 degrees)
  • 1/2 cup melted unsalted butter, cooled
  • 5 egg yolks
  • 1/2 cup finely chopped candied citron
  • 1 pecan half, uncooked dried bean or King Cake Baby
  • Glaze:
  • 2 cups sifted powdered sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • Purple, green and gold sugar crystals
Directions

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. Knead 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 King Cake 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.


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    This was the worst King Cake dough I have ever had. I have made many king cakes, but I am still looking for the perfect dough, this sure wasn't it. Ended up adding about another cup of milk as the dough was so dry while mixing it, never came together like a good yeast dough should.  
    Had to work it so hard to roll it out too, it shouldn't be that hard. I filled it with cream cheese and jam, which was about the only thing that gave it any moisture at all.  
    Plus... why on earth would one preheat the oven at the beginning of this recipe, you don;t put it in the over for about 3 hours. I knew that so I didn't, but I have to feel bad for the beginner that heats up the kitchen for so long. BAD, BAD, BAD.
    This recipe is PERFECT! I had so much fun baking this and the King Cakes turn out incredible every time. I've been baking them using this recipe for 3 or 4 years or so now and they're always amazing. I love to add a filling just because its more fun that way and being a south Louisiana native, I've been spoiled by Gambino's. These put my local bakery's king cakes to shame. I've read reviews of these being dry and I've never had that problem and belive me, I've eaten these all my life and I'm King Cake picky. I have only made it once without a filling and it wasn't dry, but not as moist as they are when I do. Great recipe, thanks so much!
    Not even close to a King Cake dry and what happened to the filling. Bummer!!!
    Thank You Emeril for this recipe!!! From one who spends $75+ ordering king cakes from Haydel's and Gambino's Bakery's (in NOLA each year I just got tired of spending the $$$. I found this recipe the day of the LSU championship and made it with out the citron and added lemon to the icing, I added a danish cream cheese/ ricotta filing to the inside and "BAMM" i got my king cake quicker and a whole lot cheaper than ordering it straight from the king cake masters. To everyone says this cake is dry, if you don't add a filling then it will be a little bit, that is the essence of a king cake.
    Extremely dry!!! What a disappointment after taking such care in creating it! Beautiful to look at...but the taste~~a bummer:( As pretty as it is...it will probably be tossed.
    I made this cake and wasn't a fan. The people I served it to weren't fans either. Somebody brought another King cake and it was eaten much faster than mine. It was very dry and didn't have much flavor. Sorry, but there are better recipes.
    This is a great recipe if you want the real good ol' Louisiana King Cake. I made it almost exactly like the recipe and it was nearly perfect. The only thing I did different was that I separated the dough into 3 pieces and braided it, representing the 3 Kings. My only complaint is that it is very dense, which is why I gave it 4 stars, not 5. Perhaps this is just how the recipe is or maybe I made mistakes. It is very moist, but quite dense. It looked gorgeous and tasted lovely.
    We recently moved and I didn't have access to our family's traditional recipe for King Cake so I used this one. My Grammy told me that there are as many king cake recipes as there are bakers. It was not exactly the same as the one our family has used in the past, but it was very good and I would recommend it to anyone. I made it according to the recipe and did not change a thing. It was delish and even my Grammy liked it.
    THE PROCESS IS LOOONG! but the end result is tasty.. i used this recipie for our super bowl party last weekend and it was well received by ALL !
     

     
    (i didn't use the citron)
    This recipe makes a very delicious bread, that's beautiful when finished...I prefer the cream cheese filling because I'm not a huge fan of almond paste, which is what other recipes I've seen call for. This is the second year I've made this, and it's now become a requested Mardi Gras tradition in my neighborhood.
    ...and I've never tasted a king cake that was so awful (and I've tasted plenty)! I even reduced the amount of lemon juice in the icing, as recommened in these reviews, but the icing was the best part. I followed this recipe very carefully, but it's so thick, dry and tasteless that my family turned their N'Awlins noses at it and suggested that I throw it out. Do yourself a favor and search for your New Orleans recipes at the Times-Picayune Newspaper's web site http://www.nola.com/food/
    Made this for a Mardi-Gras themed Girl Scout camping weekend, and it was a big hit. Took some time to prepare, but hey, it is a cake! Kids enjoyed finding the baby. I would make this again for a mardi gras party!
    Worth the time it takes to make! The cake is awesome and the glaze is great!
    I should have stuck with my momma's recipe on this one. I love all of Emeril's recipes most of the time. Very few things have been less than 5 stars. This one sadly was. It was too dry. Not what I am use to with my southern roots. I like them to just melt in your mouth. This one you had to chew on for awhile.
    I could not find citron while I was in Hawaii, so I used cannied pineapple and papaya from a trail mix, and I think it worked. We enjoyed it so much that I made another one the next day. AZlso I didn;t want to mix food dyes for the surar crystals so I used cookie sprinkles that comes in a mulity color mix.
    I love Emerils show so much I try and take my breaks around the time he is coming on. and then I video type his shows to.
     
    Thank you Emeril for being you and Thank your Parents for God blessing them with you.
     
    Karen
    I tried Emeril's recipe last year at Mardi Gras time and it came out so good, that I baked more up for each of my grown children and have orders to bake them again this year! I did not use lemom for the glaze, but vanilla instead and according to the reviews, I'm glad I did! I couldn't find the purple sugar anywhere, so I used blue, but who cares? The taste was there and that's all that mattered.
    HAS EVERY THING U EXPECT
    This is a huge hit with my co workers, although I always get the baby because none of them bake!
    I have had rave reviews of this cake- it is a little difficult to do and I have had it totally flop once, but I will definately make it again.
    One of the best King Cake recipes.
    This recipe was great!! I was craving king cake, and couldnt go to LA to get one, and didn't want a walmart one. So I tried it, and loved it. For the icing i did only use 1 tbsp of fresh lemon juice and 2 1/2 tbsps of water.
    this king was one of the better recipe i have tried. the recipe was very simple to follow as well
    I used to live in the South, and I never met a King Cake I didn't like. However, this recipe tops them all. It has a great flavor, almost like a coffee cake. It's very simple to bake, and my guests love it! The glaze was a little lemony, but I'll just reduced the amount of lemon juice next time.
    Lemon sauce is a little strong.
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