New Orleans King Cake
Purple to signify justice, gold for power, and green for faith are the colors of Mardi Gras. Bands of colored sugar or sprinkles in these colors always decorate King cake.
For the cake
- 1 package active dry yeast
- 3 tablespoons brown sugar
- 2/3 cup warm milk
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 tablespoons softened butter
- 1 egg, beaten
- 2 1/2 to 3 cups all-purpose flour, divided
- 1 pecan half, bean or trinket
For the frosting
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- Colored sprinkles
- For the cake: In a small bowl, mix the yeast and sugar with 1/2 cup of warm water.
Set aside for 10 minutes.
- In the bowl of a food processor or electric mixer, combine yeast and sugar mixture
with the warm milk, salt, cinnamon, butter, egg and 1 cup of flour. Mix for 4 to
5 minutes or until it looks pale and stretchy.
- Cover with plastic and set in a warm spot for 1 hour.
- Stir the dough and beat in the remaining flour 1/2 cup at a time until it can
be handled but is elastic. Knead or mix for 5 minutes.
- Hide the trinket in it.
- Cover again and let rise until doubled in bulk.
- Divide the dough in thirds and make each piece into a 24-inch snake. Braid them
together, then form into an oval ring and place on a greased baking sheet.
- Cover and let rise until doubled iin bulk - about 45 minutes.
- Heat the oven to 350 degrees F, and bake the cake for 20 minutes or until it
sounds hollow when rapped.
- Cool it completely.
- For the frosting: Mix the lemon juice and vanilla extract in a bowl.
- Sift in the confectioners' sugar a little at a time, stirring to make a smooth
- When it is a thick pouring consistency, drizzle it over the cake.
- Decorate with colored sprinkles or sugar.
Yield: 10 to 12 servings