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.


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 22 reviews
By DeRen_whodatYoungs
on January 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By cookbook took
on February 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By cgscherf
on February 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 22 reviews