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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By Mama Lamare
on February 16, 2013
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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.
By PamelaJae
Dallas, TX
on January 06, 2013
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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!
By catman11
Greenwood Ms
on February 21, 2012
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Not even close to a King Cake dry and what happened to the filling. Bummer!!!
Read all 25 reviews