Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
King Cake
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- Level: Advanced
- Total: 12 hr 55 min
- Prep: 45 min
- Inactive: 11 hr 30 min
- Cook: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 399
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 27 g
- Protein
- 7 g
- Cholesterol
- 88 mg
- Sodium
- 251 mg
- Level: Advanced
- Total: 12 hr 55 min
- Prep: 45 min
- Inactive: 11 hr 30 min
- Cook: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 399
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 27 g
- Protein
- 7 g
- Cholesterol
- 88 mg
- Sodium
- 251 mg
Ingredients
For the cake:
For the filling and glaze:
Directions
Special equipment:
1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)- For the cake:
- Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.
- Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.
- For the filling:
- Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.
- On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.
- Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.
- For the glaze: Mix 3 tablespoons water with the confectioners' sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.
