King Cake

Recipe Courtesy of Emeril Lagasse

Rated: 4 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
30 min
Level:
--
Yield:
10-12 servings

Times:

Prep: 3 hr 30 min
Inactive Prep: --
Cook: 30 min
Total:: 4 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Almond, Pine Nut, Apricot Crumb Cake

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe King Cake
Tai Elkhart, IA 02-16-2010
Flag

Good King Cake Recipe
Rated: 4 stars out of 5

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.Read more
recipe King Cake
KIM SAN PABLO, CA 02-12-2010
Flag

LOVE IT
Rated: 5 stars out of 5

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)Read more
recipe King Cake
Donna Los Gatos, CA 02-21-2007
Flag

Yum!
Rated: 4 stars out of 5

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.Read more
recipe King Cake
Anonymous 02-11-2007
Flag

A New Orleans native here ...
Rated: 1 stars out of 5

...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/Read more
recipe King Cake
Megan Manassas, VA 12-26-2006
Flag

Fabulous!
Rated: 5 stars out of 5

I've never had King Cake before, but I made this for Christmas. It was fantastic! It smelled wonderful baking. I had no... citron, so I added a little more fresh lemon zest, some fresh orange zest, and maybe 2 tablespoons to 1/4 cup chopped plumped raisins. I did slightly reduce the zest for the glaze per other reviews, but not by much, and it seemed just fine. The bread's texture was like velvet, and the light, sweet glaze perfectly suited the bread. I couldn't be happier... I'll make this again and again. Thank you!!Read more
recipe King Cake
Anonymous 10-27-2006
Flag

great
Rated: 5 stars out of 5

great