Mini King Cakes
Maybe it is the colors that draw us in, the rich purple and green, the flashes
of bright gold. Perhaps it is the freedom of a little wine and a lot of good food
that calls our spirits. True Mardi Gras has nothing to do with inebriated co-eds
flashing their …er… um… cupcakes to earn beads. It is a family-based FREE celebration
of joy, fellowship and heritage.
- 1/2 cup (8 tablespoons) butter, melted
- 3/4 cup lukewarm milk
- 2 large eggs + 1 large egg yolk, white reserved
- 1/4 cup sugar
- 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon lemon oil, or 1 teaspoon grated lemon rind
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 1/2 cup Lemon Bits or lemon chips, optional
- Dump ingredients into the bowl or bread machine pan.
- Use the dough cycle for your mix, knead and first rise, or mix and knead
by hand or mixer then allow to rise for one hour.
- Turn the risen dough out onto your work surface and pat out to an even thickness.
I like a rectangle about 1/2 inch thick, maybe as large as a sheet of paper.
Divide the dough in half, and then in half, repeating until you have 12 equal
- Shape each portion into a smooth ball and place in a greased 12-cup muffin
tin, or 12 individual mini bake and give papers. The butter and eggs make this
dough a dream to work with. The deep golden color from the yolks is gorgeous
- Cover the pan, and let the cakes rise for 1 hour.
- Towards the end of the rising time, preheat the oven to 350 degrees F.
- Whisk the reserved egg white with 1 tablespoon water, and brush it over
- Bake the cakes for 20 minutes, then tent them lightly with aluminum foil
and bake for an additional 20 to 25 minutes, until they’re a deep golden brown.
- Remove from the oven and transfer to a wire rack to cool completely.
If you decide to add the traditional baby to your cakes, you can go with one
per cake, or hide just one in the whole batch.
In all honesty, not all of these guys are going to make it to the frosting stage.
The scent of these cakes while still warm is truly irresistible. The sweet confectioners’
sugar glaze is literally the icing on the cake, but if you don’t have the time or
the inclination, you can definitely savor the cakes “au naturale”.
If you are in the party mood and do want to jazz up the cakes with the traditional
colors of the Mardi Gras season just mix up the confectioners’ sugar glaze and break
out the colored sugars. We sell the coarse sugars in purple, yellow and green year
round, but have also brought in the fine sugars in these 3 colors just for the season.
(see top photo for fine sugars).It’s interesting to note that the colors for Mardi
Gras were chosen in 1872, but the colors were not assigned symbolism until 20 years
later. Officially, the purple stands for justice, the gold/yellow for power and
the green for faith.
Recipe and photo credit (used with permission):
King Arthur Flour