I keep hearing everyone talking about "Kings Cake" and there are many people even wearing Mardi Gras beads in my office today, so I thought it was appropriate to share this recipe with everyone when I saw it on Yahoo!News[ click for full article].
I never knew that the colors actually had meaning:
Purple stands for Justice, Green for Faith and Gold stands for...Of Course....Power...hahah!
Traditional King Cake
Makes 2 cakes (about 18 servings each)
Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min.
This recipe uses bread flour, which makes for a light, airy cake!
Ingredients:
1 (16-ounce) container sour cream
1⁄3 cup sugar
1⁄4 cup butter
1 teaspoon salt
2 (1⁄4-ounce) envelopes active dry yeast
1⁄2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1⁄2 cups bread flour (*6 to 6 1⁄2 cups all-purpose flour may be substituted)
1⁄3 cup butter, softened
1⁄2 cup sugar
1 1⁄2 teaspoons ground cinnamon
Creamy Glaze: Purple-, green-, and gold-tinted sparkling sugar sprinkles
Directions:
1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
2. Stir together yeast, 1⁄2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth.
Reduce speed to low, and gradually add enough remaining flour (4 to 41⁄2 cups) until a soft dough forms.
4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85° is a good temp); free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1⁄3 cup softened butter evenly on each rectangle, leaving a 1-inch border.
Stir together 1⁄2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
6. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
7. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden.
Let the cake cool for ten minutes on a cooling rack. Double check it is cool with the pads of your fingers [ WASH YOUR HANDS FIRST!! :) ]
Once nearly cooled- Drizzle Creamy Glaze evenly over the slightly warm cake.
As the glaze melts over the cake- sprinkle with colored sugars, alternating colors and forming bands.
Let cool completely.
Creamy Glaze:
Makes 1 1⁄2 cups
Prep: 5 min.
3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1⁄4 teaspoon vanilla extract
2 to 4 tablespoons milk
Directions: Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until
I also have noticed in a lot of recipes where food coloring is used in the creamy frosting and the use of Purple, Green and Gold in the frosting is drizzled over the cake and s just perfect for the King Cake!
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