Every year in one way or another I celebrate Mardi Gras. This has been happening for as long as I remember thanks to my mom.
She introduced me to the New Orleans culture and therefore this delicious holiday. I remember bring King Cakes to school since I was at least in 2nd grade (if not before).
Last year I made a few but this year the one I made definitely turned out much better. Proof that practice makes better (not yet perfect). Maybe not the case for this blog, but hopefully some more mental health related topics will come to me soon!
This is a fairly simple recipe that only takes a little patience to get right something I did not have a ton of last year. But this year. I had the whole day off yesterday so I had plenty of patience to work on this king cake.
Filled with cinnamon, sugar, and butter. Absolutely delicious. Rolled up and formed into a circle. Nothing could be better!
Except to bake it and cover it in icing.
Yep. That is the way to go. Cover it purple, yellow, and green sanding sugar. Perfection. Couple it with some coffee in the morning, snack on it during the day, or a sweet treat after dinner. Really anytime can work. Enjoy!
Traditional King Cake
8 ounces of sour cream
1/3 cup sugar
1/8 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/4 cup warm water (100° to me110°)
1 tablespoon sugar
3 to 3 1/2 cups bread flour
3 tablespoons butter, softened
1/4 cup sugar
1 teaspoon ground cinnamon
Purple-, green-, and gold-tinted sparkling sugar sprinkles
To make the cake:
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, 1/4 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 (1 to 1 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 softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/4 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 cake 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.
King Cake Glaze
1 cup powdered sugar
1 tablespoon butter, melted
Splash vanilla extract
1 tablespoon milk
To make the glaze: Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.