King Cake

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Rated 4 stars out of 5
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  • Read 19 Reviews
Total Time:
3 hr 55 min
Prep
2 hr 40 min
Cook
1 hr 15 min
Yield:
12 servings
Level:
--
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Ingredients

  • 2 packages dry active yeast
  • 1/2 cup sugar
  • 8 tablespoons unsalted butter, melted
  • 5 egg yolks
  • 1 cup warm milk (110 degrees F)
  • 4 to 5 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon grated lemon zest
  • Vegetable oil
  • 8 ounces cream cheese
  • 2 1/2 cups powdered sugar
  • Juice of one lemon
  • 2 tablespoons milk
  • Purple, green and gold sugar sprinkles
  • Plastic baby toy

Directions

Preheat the oven 350 degrees F. Combine the yeast, sugar, butter, and egg yolks in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a well-greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the plastic baby toy into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve.

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Newest Ratings and Reviews

Read all 19 reviews

  • on April 06, 2013

    Flag

    First, I just want to say I have some sort of mental block around yeast: when a recipe calls for it, it's usually my que to pick a new one. As I was making this per the request of a friend, however, I nervously gave it a shot and I am so glad I did!

    I would recommend going for the full 5 cups of flour - maybe even a tad more - since this dough was pretty sticky and wouldn't form a nice dough ball without the full 5 cups. I would also recommend doubling the amount of filling but that's totally a sweet-toothed preference! Finally, I used a mason jar for the middle and it worked like a charm. Happy baking! :

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  • on April 01, 2013

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    I am a Yankee who used to do business in NOLA. For years I have had King Cakes flown in for Mardi Gras, but this year I've been laid off and $80.00 is a bit much to spend on a cake. So I found this recipe. It is delicious! Better still, if you have done some baking in your life, Emeril's recipe really guides you through the intricacies of King Cake making. I personally would cut down on the nutmeg a bit, but that's totally personal. You also don't need a 2 lb. coffee can-- I used a 28 oz. empty can of tomatoes, and that worked fine. Thank you, Emeril!

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  • on February 21, 2012

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    I am not from NOLA, but I have made King Cakes each year for Mardi Gras - this is one of the best recipes I have used! The dough was easy to make, I don't have a bread maker, but do own a mixer with dough hook. I did double the filling as everyone here suggested and I think that was a good idea. It's pretty addictive! I won't need to look any further for King Cake recipes, this one is it!

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