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Mardi Gras King's Cake
from the kitchen of Sharmagne Leland-St. John
The Cake
3 ½ cups all-purpose flour, separated
1 package Rapid Rise yeast (2½ teaspoons)
1 cup whole milk
¼ cup sugar
1 teaspoon salt
2 eggs
6 tablespoons unsalted butter, softened, cut into 12 pieces
The Filling
⅔ cup light brown sugar, packed
1 ½ teaspoons ground cinnamon
4 tablespoons unsalted butter, softened
The Icing
1 cup powdered sugar
1 tablespoon milk
½ teaspoon pure vanilla extract
Dark green, purple and yellow sprinkles
Miniature plastic baby (if desired)
Mix 2 ½ cups of the flour and the yeast in the mixing bowl of a stand
mixer using the paddle attachment, on low for approximately 30 seconds.
In a small saucepan over medium heat, warm the milk, sugar,and salt
until the sugar is dissolved and the milk is between 120°F to 130°F.
Turn the mixer to low and pour in the liquids. Mix until incorporated.
Add the eggs one at a time. Continue mixing until a shaggy dough forms.
Clean the paddle and switch to the dough hook. Mix in the remaining 1
cup flour a little at a time. Add more or less flour as needed to make
a soft dough. Add the softened butter, one piece at a time, kneading
until each piece of butter is completely absorbed.
Knead for eight minutes on low. Clean the dough from the sides of the bowl.
If the dough is too sticky, add more flour 1 tablespoon at a time,
mix it in thoroughly before deciding if more flour is needed.
If the dough seems too dry, spritz with water from a spray bottle a
few of times. Mix it in thoroughly before determining if more water
is needed. Every couple of minutes, stop the machine, scrape the
dough off
the hook and continue kneading.
Place the dough onto a lightly floured surface and knead a few times
by hand to be certain it's smooth and elastic.
Form the dough into a ball then place the ball into a butter greased bowl.
Turn once so greased surface is on top. Cover bowl with plastic wrap and
place in refrigerator for 1 hour.
Meanwhile, in small bowl make the filling by combining the brown sugar
and ground cinnamon. Add butter and mix well.
Once the dough is chilled, roll it into a 10 x 20 inch rectangle.
Spread the filling on half of the long side of the dough. Fold the
dough in half covering the filling. Pat down firmly so the dough
will stick together. Cut the dough into three long strips. Pinch the
tops of the strips together and braid the strips. Pinch the braids
together at the ends.
Gently stretch the braid so it measures
20 inches again. Shape it into a circle and press the ends
together to form a circle or "crown".
Transfer the ring to a parchment lined or silicon lined baking sheet.
Cover the dough with plastic wrap and let it rise until doubled,
approximately 1 hour.
Preheat the oven to 350°F. Bake 25-35 minutes or until the cake
is golden brown. Remove from oven and let cool 10 minutes before
removing from baking sheet. Place cake on a cooling rack and allow
to cool completely before icing.
If you are going to add the little plastic baby, once the cake has
cooled, make a small slit in the bototm of the cake and hide the
baby inside.
Mix the powdered sugar, milk and vanilla until smooth. Add additional
milk if the icing is too thick or add powdered sugar if it is too thin.
Spoon the icing over top of the cake, immediately alternating between
the three colors, sprinkle the decorative sugars over the icing.
Serve on platter with Mardi Gras beads surrounding the cake.
Editor's Note:
If you can't find the coloured sprinkles, place confectioner's sugar
in a clean dry jar. Add a drop or two of food colouring, replace
lid and shake vigorously until the sugar has absorbed the food
colouring. (Red and blue makes purple, blue and yellow makes green.)
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