Ingredients
- 2 pkgs active dry yeast
- 2 tsps. granulated sugar
- 1/2 cup lukewarm water
- 4 1/2 cups all-purpose flour, divided
- 1/2 cup granulated sugar
- 2 tsps. salt
- 1 tsp ground nutmeg
- 1/2 cup lukewarm milk
- 1 tsp grated lemon peel
- 5 egg yolks
- 1/2 cup butter, cut into small pieces
- 2 Tblsp. butter, divided
- 1 dried bean or pecan half, or small 1 inch plastic baby
- 1 egg, beaten with 1 tblsp. milk
- Additional butter, for top of cake
- sugar tinted green, yellow and purple, about 4 tblsps.of each color
Directions
1. Sprinkle yeast and 2 teaspoons sugar over lukewarm water. Let soften. Stir, then let sit about 10 minutes, until light and bubbly. Mix 3 1/2 cups of flour, 1/2 cup sugar, salt and nutmeg well. An electric mixer is fine for this. Add egg yolks and beat in well. Work in 1/2 cup butter and continue to beat until butter is incorporated and mixture is smooth.
2. Either change to a mixer dough hook or turn dough out on floured board and knead until smooth and elastic, working in remaining 1 cup flour gradually. Dough will not be sticky when ready.
3. Butter a bowl with 1 tbsp. butter; put in ball of dough and turn to coat all sides. Cover with a towel, put in a draft-free place and let rise until double i bulk, about 1 1/2 to 2 hours.
4. Brush baking sheet with remaining 1 tbsp. butter. Turn dough out on floured board and form into a roll about 14 or 15 inches long. (This can be done with the hands.) Put the roll on prepared baking sheet and form into a ring shape. Press ends together to seal. Push bean or baby or nut into cake from the bottom, so that it is not visible from the top. Cover with a towel and put in a draft free, warm place to rise until double in size, 45 minutes to an hour.
5. Brush top of cake with egg-milk wash. Bake in middle of a pre-heated oven (375-degree) oven until brown, about 25 minutes. Slide Cake onto wire rack to cool.
6. Butter top of cooled cake, Spread colored sugars over top of cake, using e
Print this recipe
Submitted 6/13/05.
Source: Baton Rouge Advocate Newspaper
Submitted By: Kathy Artieta
n/a
New Orleans King Cake