| 393 | 394 | 395 | 396 | 397 |
| 1 | 176 | 352 | 527 | 703 |
|
King Cake
1
2
1
8
5
4
2
1
1
8
2
Cup Warm milk; (110 degrees)
Package Dry active yeast
/2 Cup Sugar
Tablespoon Unsalted butter; melted
Egg yolks
Cup All−purpose flour −; (to 5 cups)
Teaspoon Salt
Teaspoon Ground nutmeg
Teaspoon Grated lemon zest
Ounce Cream cheese
1/2 Cup Powdered sugar
Juice of one lemon
Tablespoon Milk
Purple; green and gold sugar sprinkles
Fat; 2 Other Carbohydrates
2
3
Preheat the oven 350 degrees. Combine the yeast, sugar, and butter 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 the
remaining teaspoon 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 baby 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. This recipe yields 12 servings.
King Cake
367
Page
Quick Jump
|