February 27, 2012

Mardi Gras King Cake

A few weeks ago...after reading about everyone's delicious king cakes back in the Louisiana, I decided to try to bake one to share with friends! I trusted Southern Living for a traditional and cream cheese king cake recipe and I think they both turned out pretty yummy! Whew, it was a pretty long process, but it was totally worth it!  The recipe makes two king cakes.

The starting point...
Crazy how this stuff works...
More ingredients...eggs, flour, yeast
Sour cream, sugar, butter, and salt --- heated to 100 to 110 degrees.
Smooth and creamy!
Making a king cake, making a mess...
Hanging on...
Dusted and ready...

After a little work to shape it up and then time to knead the dough...
Plop it in a pretty bowl...and wait...
Tah-dah! It definitely doubled...I really like this picture!
Then a little punch to the poof...
Roll it smooth...
My baking mat helped my "type A" - ness with my measurements...
King cake #1...cream cheese filled...
The filling was too thin and a cream cheese waterfall almost happened...next time I'll adjust it!
King cake #2, cinnamony, sugary, buttery, goodness...
Less mess and simple!
I made up a pretty roll up crimp thing on my second king cake! (i guess the first one wasn't that pretty)
Then the ingredients for frosting...
This would be good on sugar cookies, cupcakes, etc...I added a little extra cinnamon/sugar mixture to the icing...(I watched Cupcake Wars --- so I'm pretty sure you could add anything to the icing)
And finally.... the finished king cake of 2012!

You should totally try this! :)
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Recipes from Southern Living:

Traditional King Cake
  • (16-ounce) container sour cream 
  • 1/3 cup sugar 
  • 1/4 cup butter 
  • 1 teaspoon salt 
  • (1/4-ounce) envelopes active dry yeast
  • 1/2 cup warm water (100° to 110°)
  • 1 tablespoon sugar 
  • large eggs, lightly beaten 
  • to 6 1/2 cups bread flour
  • 1/3 cup butter, softened 
  • 1/2 cup sugar 
  • 1 1/2 teaspoons ground cinnamon
  • 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°.
  • Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
  • 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 4 1/2 cups) until a soft dough forms.
  • 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.
  • Cover and let rise in a warm place (85°), 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.
  • 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.
  • 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. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
  • Creamy Glaze: 
  • 3 cups powdered sugar
  • 3 tablespoons butter, melted 
  • 2 tablespoons fresh lemon juice 
  • 1/4 teaspoon vanilla extract
  • to 4 tablespoons milk 
  • Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
  • Cream Cheese-Filled King Cake: 
  • Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

1 comment:

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