King Cake

makes one 12-inch oval cake


For the Dough

1/2 cup milk

2 Tablespoons (1 ounce) unsalted butter

1 package (2 1/4 teaspoons) active dry yeast

1/3 cup warm water

1/4 cup granulated sugar

1 extra large egg

1 extra large egg yolk

1/2 teaspoon pure vanilla extract

1 teaspoon kosher salt

Pinch of freshly grated nutmeg

3 cups unbleached all-purpose flour


For the Filling

1/2 cup packed light brown sugar

1 Tablespoon ground cinnamon

1/3 cup chopped pecans (optional)

1/4 cup unbleached all-purpose flour

4 Tablespoons (2 ounces) unsalted butter, melted


For the Icing and Decoration

2 cups confectioners' sugar

2 Tablespoons light corn syrup

2 Tablespoons milk

1/4 teaspoon pure vanilla extract

Colored sugar crystals

Plastic baby or figurine


For the Dough

In a small saucepan over medium heat, heat the milk until bubbles appear around the edges.  Add the butter and set aside to cool to room temperature.  


In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the warm water with 1 tablespoon of the sugar.  Let stand until bubbled and frothy, about 10 minutes.  Add the cooled milk mixture, the eggs, remaining sugar, vanilla, salt, and nutmeg.  With the mixer on low, knead in the flour one cup at a time.  Increase the speed to medium-high and knead until smooth, about 5-7 minutes.


Transfer the dough to a lightly floured surface and knead into a ball.  Spray a large bowl with non-stick spray, cover with a sheet of plastic wrap, and place in a warm, draft free place until doubled in volume, about 60-90 minutes.


For the Filling

In a medium bowl, combine the brown sugar, cinnamon, pecans if using, and flour.  Pour in the melted butter and mix until a paste forms; set aside. Line a baking sheet with parchment paper; set aside.


When the dough has risen, transfer it to a lightly floured surface.  Roll the dough into a 10x24-inch rectangle.  Spread the filling (it won't be smooth and even) over the dough.  Starting with the widest end, roll up the dough into a jelly roll, pinching the seems well.  Bring the ends together to form an oval, pinching the end seams, as well.  Place the oval onto the prepared baking sheet.  Cover with a damp cloth and allow to rise in a warm draft free place until doubled in size, about 45 minutes.


Meanwhile, preheat the oven to 375° F.  Bake the cake for 30 minutes, tenting with a sheet of foil the last 10 minutes if it appears to be browning too quickly.  Transfer to a wire rack to cool completely.


For the Icing and Decoration

Gently push the plastic baby/figurine in the bottom side of the cake. In a medium bowl, whisk together the confectioners' sugar, milk, corn syrup, and vanilla until smooth.  Place the cake (still on the rack) over a rimmed baking sheet. Pour the icing over the top of the cake, letting it drip down the sides.  Sprinkle with the sugar crystals, alternating colors as you go.  Allow the icing to set before slicing.  Enjoy!


Printed from thegalleygourmet.net