Repost: King Cake Recipe

Just in case you missed this post the first time around…

For an interesting history of the King Cake, read this article written for The Times-Picayune, a Louisiana publication.

Fleishmann’s Yeast King cake from Louisiana Cookin’ Magazine

1 cup sugar

In a large bowl, combine 1 1/2 cups of flour, 1/4 cup of sugar and undissolved yeast.  Heat milk, water and stick butter until very warm.  Add to flour, yeast and sugar mixture and beat for 2 minutes on medium speed.  Add eggs and 1/2 cup of remaining flour and salt and beat on high for 2 minutes, stir in the remaining flour and make a stiff flour cover tightly with plastic wrap and refrigerate for about 2 hours.  Punch dough down and remove to lightly floured surface, divide into 3 equal portions and roll each to 28×4 inches.  Brush with melted butter and sprinkle with remaining 3/4 cup of sugar and cinnamon.Beginning at the long end, roll each up tightly as for a jelly-roll. Pinch seams to form long ropes. Braid, then form into an oval. Pinch ends to seal Place on a greased baking sheet. Cover and let rise until double in size, about 1 hour.  Bake at 375 for 30-40 minutes or until lightly golden. Remove and cool on wire rack.  Insert baby once cooled.Brush with powdered sugar glaze and sprinkle with colored sugars.Glaze: 2 cups of powered sugar and 2-3 Tbsp whole milk

I must admit, I love King Cake.  But the stuff they sell at the grocery stores up here in Northern Virginia really aren’t very good.  One year, I tried to order one on-line from Louisiana and it was going to cost me a fortune.  It was then that I thought, “I’ve got to find out how to bake my own King Cake.”  This recipe was given to me by a southern friend who recently baked it for her children and their friends.  Thanks, Kelley, for typing it up for me and sharing it!  I can hardly wait to try it!

The Mardi Gras festivities began in New Orleans this past weekend, so, as they say in The Big Easy, “L’aissez les bon temps rouler!”

“Let the good times roll!”