How do you make king cake?!
1/2 cup water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup sugar
1 teaspoon sugar
3 1/2-4 1/2 cups flour , unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemons, zest of
1/2 cup warm milk
5 egg yolks
1/2-1 cup butter , cut into slices and softened
2 tablespoons softened butter
1 tablespoon milk
1 egg , slightly beaten with the milk
1 teaspoon cinnamon
Colored sugars
to taste green food coloring paste
to taste purple food coloring paste
to taste yellow food coloring paste
12 tablespoons sugar
Icing
3 cups confectioners' sugar
1/4 cup lemon juice
3-6 tablespoons water
Directions
1Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
2Allow the yeast and sugar to rest for three minutes then mix thoroughly.
3Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
4Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
5Stir in lemon zest.
6Separate center of mixture to form a hole and pour in yeast mixture and milk.
7Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture.
8When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
9Place ball of dough on a lightly floured surface and knead like bread.
10During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough.
11When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
12Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
13Place dough ball in the bowl and rotate until the entire surface is buttered.
14Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-? hours, or until the dough doubles in volume.
recipe 2: King Cake Traditional New Orleans Recipe
1/2 cup water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup sugar
1 teaspoon sugar
3 1/2-4 1/2 cups flour , unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemons, zest of
1/2 cup warm milk
5 egg yolks
1/2-1 cup butter , cut into slices and softened
2 tablespoons softened butter
1 tablespoon milk
1 egg , slightly beaten with the milk
1 teaspoon cinnamon
Colored sugars
to taste green food coloring paste
to taste purple food coloring paste
to taste yellow food coloring paste
12 tablespoons sugar
Icing
3 cups confectioners' sugar
1/4 cup lemon juice
3-6 tablespoons water
Directions
1Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
2Allow the yeast and sugar to rest for three minutes then mix thoroughly.
3Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
4Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
5Stir in lemon zest.
6Separate center of mixture to form a hole and pour in yeast mixture and milk.
7Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture.
8When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
9Place ball of dough on a lightly floured surface and knead like bread.
10During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough.
11When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
12Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
13Place dough ball in the bowl and rotate until the entire surface is buttered.
14Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-? hours, or until the dough doubles in volume.
15Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
16Remove dough from bowl and place on lightly floured surface.
17Using you fist, punch dough down with a heavy blow.
18Sprinkle cinnamon over the top, pat and shake dough into a cylinder.
19Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet.
20Pinch the ends together to complete the circle.
21Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume.
22Pre-heat oven to 375 degrees.
23Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown.
24Place cake on wire rack to cool.
25If desired, at this time, you can"hide" the plastic baby in the cake.
26Colored sugars------------------.
27Squeeze a dot of green paste in palm of hand.
28Sprinkle 2 tablespoons sugar over the paste and rub together quickly.
29Place this mixture on wax paper and wash hands to remove color.
30Repeat process for other two colors.
31Place aside.
32Icing------------------.
33Combine sugar, lemon juice and 3 tablespoons water until smooth.
34If icing is too stiff, add more water until spreadable.
35Spread icing over top of cake.
36Immediately sprinkle the colored sugars in individual rows consisting of about two rows of green, purple and yellow.
37Cake is served in 2"- 3" pieces.
Answers: mardi gras King Cake
1/2 cup water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup sugar
1 teaspoon sugar
3 1/2-4 1/2 cups flour , unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemons, zest of
1/2 cup warm milk
5 egg yolks
1/2-1 cup butter , cut into slices and softened
2 tablespoons softened butter
1 tablespoon milk
1 egg , slightly beaten with the milk
1 teaspoon cinnamon
Colored sugars
to taste green food coloring paste
to taste purple food coloring paste
to taste yellow food coloring paste
12 tablespoons sugar
Icing
3 cups confectioners' sugar
1/4 cup lemon juice
3-6 tablespoons water
Directions
1Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
2Allow the yeast and sugar to rest for three minutes then mix thoroughly.
3Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
4Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
5Stir in lemon zest.
6Separate center of mixture to form a hole and pour in yeast mixture and milk.
7Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture.
8When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
9Place ball of dough on a lightly floured surface and knead like bread.
10During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough.
11When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
12Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
13Place dough ball in the bowl and rotate until the entire surface is buttered.
14Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-? hours, or until the dough doubles in volume.
recipe 2: King Cake Traditional New Orleans Recipe
1/2 cup water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup sugar
1 teaspoon sugar
3 1/2-4 1/2 cups flour , unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemons, zest of
1/2 cup warm milk
5 egg yolks
1/2-1 cup butter , cut into slices and softened
2 tablespoons softened butter
1 tablespoon milk
1 egg , slightly beaten with the milk
1 teaspoon cinnamon
Colored sugars
to taste green food coloring paste
to taste purple food coloring paste
to taste yellow food coloring paste
12 tablespoons sugar
Icing
3 cups confectioners' sugar
1/4 cup lemon juice
3-6 tablespoons water
Directions
1Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
2Allow the yeast and sugar to rest for three minutes then mix thoroughly.
3Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
4Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
5Stir in lemon zest.
6Separate center of mixture to form a hole and pour in yeast mixture and milk.
7Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture.
8When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
9Place ball of dough on a lightly floured surface and knead like bread.
10During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough.
11When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
12Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
13Place dough ball in the bowl and rotate until the entire surface is buttered.
14Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-? hours, or until the dough doubles in volume.
15Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
16Remove dough from bowl and place on lightly floured surface.
17Using you fist, punch dough down with a heavy blow.
18Sprinkle cinnamon over the top, pat and shake dough into a cylinder.
19Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet.
20Pinch the ends together to complete the circle.
21Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume.
22Pre-heat oven to 375 degrees.
23Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown.
24Place cake on wire rack to cool.
25If desired, at this time, you can"hide" the plastic baby in the cake.
26Colored sugars------------------.
27Squeeze a dot of green paste in palm of hand.
28Sprinkle 2 tablespoons sugar over the paste and rub together quickly.
29Place this mixture on wax paper and wash hands to remove color.
30Repeat process for other two colors.
31Place aside.
32Icing------------------.
33Combine sugar, lemon juice and 3 tablespoons water until smooth.
34If icing is too stiff, add more water until spreadable.
35Spread icing over top of cake.
36Immediately sprinkle the colored sugars in individual rows consisting of about two rows of green, purple and yellow.
37Cake is served in 2"- 3" pieces.
In a 'king cake tin.
OK go to this site link for full instructions>
http://www.gumbopages.com/food/dessert/k...
or
http://www.whatscookingamerica.net/Bread...
happy eating!
See the recipe at this link:
http://www.gumbopages.com/food/dessert/k...
i got this from cooks.com
good luck and enjoy
KING CAKE
New Orleans is known for its celebrations; the biggest celebration of all is the period before Mardi Gras--our Carnival season. One important food tradition throughout the Carnival season is King Cake. The festivities begin on January 6, Twelfth Night, a feast day of the Roman Catholic church. This day commemorates the visit of the three wise men of the east to the baby Jesus.
The King Cake honors the three kings; each cake has a doll of "baby" hidden inside. Traditionally the person who receives the portion of cake with the baby is designated host for the next party. Parties are held each week between Twelfth Night and Mardi Gras. The cake itself is like a coffee-cake shaped into a ring and decorated with sprinkles of sugar colored purple, gold and green, the traditional colors of Mardi Gras. Purple--justice; green--faith; gold--power.
2 1/4 oz. pkg. dry yeast
1/4 c. lukewarm water
1 tsp. sugar plus 6 tbsp.
1 c. milk, scalded
2 eggs, beaten, plus 1 egg yolk
1 1/2 c. sifted flour plus 2 to 2 1/2 c.
3 tbsp. melted butter plus 2 tbsp.
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. salt
1/8 tsp. grated nutmeg
1 tbsp. water
1/3 c. light corn syrup
2 drops purple food coloring
2 drops green food coloring
2 drops gold food coloring
Dissolve the yeast in the water and add the teaspoon of sugar. Scald the milk and let cool, then add the 1/2 cup sugar, eggs and 1 1/2 cups of the sifted flour. This is what is called a "sponge." This is the first process in baking bread. Cover with a damp cloth and let the sponge rise in a warm place until it doubles in size. This will take from 1/2 to 1 hour.
When the sponge is ready, add the 3 tablespoons of melted butter, vanilla and orange extracts, salt, and nutmeg. Mix well. Add 2 cups of the sifted flour and mix thoroughly until the dough comes away from the sides of the bowl and does not any longer stick to your hands. Knead about 10 minutes or until smooth and shiny.
Place dough in a warm greased bowl and brush the surface very lightly with melted butter; cover with a damp cloth and let rise in a warm (80 to 85 degrees) place about 2 hours or until doubled in bulk.
Turn out on a floured board and roll the dough with your hands into a rope 1 inch in diameter. Transfer to a well-greased cookie sheet and form the rope of dough into one large or two small oval-shaped cakes. Join ends by moistening with water.
If you want to put a bean or doll in the cake, press it into the dough at this time. Cover and let rise 1/2 hour. Brush with egg yolk diluted with 1 tablespoon of water. Bake in a preheated 325 degree oven for 20 minutes.
Add 2 drops of one of the food colorings to 2 tablespoons of sugar, and stir quickly until the sugar is evenly colored. Proceed with the two remaining colors and set aside.
Remove from the oven and decorate by brushing the top of the cake with corn syrup and alternating 3-inch bands of purple, gold, green sugar.