Make Your Own King Cake
King Cakes…the sweetest thing about Mardi Gras! FACE consulted Cajun gal, Kandra Bernis from Parks who has a side hobby and talent for cake making. Kandra kindly shared her king cake recipe for those of you who want to make your own instead of waiting until next year’s Mardi Gras festivities.
1/2 cup warm water
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1/2 cup warm milk
1/2 cup melted unsalted butter
5 egg yolks (at room temperature
2 cups sifted powdered sugar
2 tablespoons lemon juice
2 tablespoons milk
Purple, green and gold sugar crystals
1. Preheat oven 350 degrees.
2. Combine warm water, yeast and 2 tsp sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes until frothy.
3. Combine 4 cups of flour, 1/2 cup sugar, salt, nutmeg, cinnamon, lemon rind.
4. Add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth.
5. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes).
6. Place the dough in a well-greased bowl. Turn dough ball once so all sides are coated. Cover the dough with a towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
7. Punch the dough down and place on a lightly floured surface. Divide the dough into three long strings and braid loosely. Pinch ends together and place on a buttered baking sheet. Shape into a ring. Place a greased coffee can or shortening can in the middle of the ring to maintain shape and distribute heat during baking. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
8. Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool.
For the glaze: Combine the ingredients and beat until smooth. Glaze can be colored Purple Green and Gold and drizzled over the cake. You can also leave the glaze white and sprinkle with colored sugar crystals.
For additional information on Kandra Bernis’ work, visit https://www.facebook.com/Love.Project.Pastry