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Receta Mardi Gras King Cake

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Mardi Gras King Cake
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Ingredientes

  • Brioche Dough~
  • 1/2 cup warm water (110-115 degrees)
  • 1 T active dry yeast
  • 1/2 cup sugar + 2 t. divided
  • 4 1/2 - 5 1/2 cups flour
  • 1/2 t nutmeg, fresh grated
  • 1 T cinnamon
  • 2 t salt
  • 1 t lemon zest
  • 1/2 cup luke warm milk (110 degrees)
  • 3 eggs
  • 4 egg yolks
  • 1/2 cup plus 2 T butter, softened and divided
  • 1 King Cake Baby, coin, dried bean or pecan
  • Cinnamon-Sugar Filling:
  • 1/2 cup sugar
  • 1 T ground cinnamon
  • Mix together.
  • I didn't use all of the cinnamon-
  • sugar mixture in the King Cake
  • To Make King Cake Dough:
  • Add warm water to a small bowl
  • Sprinkle in yeast and 2 t sugar
  • Stir and set the bowl in a warm place for 10 minutes
  • Or until the yeast bubbles and
  • Mixture almost doubles in volume
  • Combine 4 1/2 cups flour, 1/2 c sugar, nutmeg, cinnamon
  • And salt in a large mixing bowl
  • Stir in the lemon zest
  • Make a well in the center and
  • Pour in the yeast mixture and warm milk
  • Add the eggs and egg yolks
  • Gradually combine the dry ingredients with the wet ingredients
  • Cut/rub in 1/2 cup butter, 1 T at a time
  • Continue to fold and combine until the dough
  • Can be formed into a soft ball shape
  • The dough will be sticky
  • Place ball on a floured surface
  • Incorporate more flour if needed
  • 1 T at a time
  • Knead until smooth and elastic
  • Brush the inside of a large bowl with 1 T of softened butter
  • Set dough in bowl
  • Turn to coat with butter
  • At this point the dough can be refrigerated overnight
  • Bring dough up to room temperature when ready to continue
  • Cover bowl and set aside for 1 1/2 to 2 hours or
  • Until doubled in volume
  • Use remaining 1 T of butter to butter a baking sheet
  • Punch dough down on a lightly floured surface
  • Using a floured rolling pin
  • Roll the dough out to roughly 30" x 9" rectangle
  • The dough will be thin
  • Sprinkle the cinnamon-sugar mixture
  • Down the length of the dough
  • Fold long edge half way over cinnamon-sugar mixture
  • Slowly roll up the dough into a cylinder, jelly-roll style
  • I found that a dough scraper helped to roll the dough,
  • just be careful not to puncture the dough.
  • Place on the baking sheet
  • Form dough into a ring
  • Pinch ends together
  • Cover and set aside
  • Let rise for 45 minutes to an hour
  • Baking Instructions:
  • Preheat oven to 375
  • Bake cake on a rack placed in the middle of the oven
  • Bake for 25-30 minutes or until golden brown
  • Cool cake to room temperature on a wire rack
  • Hide the baby, bean, nut, or coin in the cake
  • (through the bottom)
  • Icing:
  • 1/2 lb powdered sugar
  • 1/2 t vanilla
  • 4 T milk
  • 1 T lemon juice, optional
  • Mix together powdered sugar, vanilla, milk and lemon juice if using
  • Whisk together until mixture reaches desired consistency
  • Drizzle icing over cooled King Cake
  • Sugars:
  • 12 T sugar
  • 3 zip-lock baggies
  • 4 drops yellow food coloring
  • 4 drops green food coloring
  • purple-
  • 2 drops red food coloring
  • 2 drops blue food coloring
  • In each plastic baggie
  • Spoon 4 T sugar
  • Drop 4 drops yellow food coloring in one baggie
  • Massage the sugar and food coloring together
  • Repeat with green food coloring
  • For purple:
  • Spoon sugar into baggie
  • Drop 2 drops red food coloring and
  • 2 drops blue food coloring into baggie
  • Massage both colors together with the sugar
  • Sprinkle the sugars over the King Cake

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