KING CAKE
- 2 envelopes active dry yeast
- 1/2 cup granulated sugar
- 1/4 pound (1 stick) unsalted butter, melted
- 1/2 cup warm milk (about 110°F)
- 5 large egg yolks, at room temperature
- 4 1/2 cups bleached all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon grated lemon zest
- 1 teaspoon vegetable oil
- 1 pound cream cheese, at room temperature
- 4 cups confectioner's sugar
- 1 plastic king cake baby or a pecan half
- 5 tablespoons milk, at room temperature
- 3 tablespoons fresh lemon juice
- Purple-, green-, and gold-tinted sugar sprinkles
Combine the yeast and granulated sugar in the bowl of a stand
mixer fitted with a dough hook. Add the melted butter and warm
milk. Beat at low speed for 1 minute. With the mixer running,
add the egg yolks, then beat for 1 minute at medium-low speed.
Add the flour, salt, nutmeg, and lemon zest and beat until everything
is incorporated. Increase the speed to high and beat until the
dough pulls away from the sides of the bowl, forms a ball, and
starts to climb up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough
into a smooth ball. Lightly oil a bowl with the vegetable oil.
Place the dough in the bowl and turn it to oil all sides. Cover
with plastic wrap and set aside in a warm, draft-free place
until doubled in size, about 2 hours.
Meanwhile, make the filling. In a large mixing bowl, combine
the cream cheese and 1 cup of the confectioner's sugar. Blend
by hand or with an electric mixer on low speed. Set aside.
Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured work surface. Using
your fingers, pat it out into a rectangle about 30 inches long
and 6 inches wide.
Spread the filling lengthwise over the bottom half of the dough,
then flip the top half of the dough over the filling. Seal the
edges, pinching the dough together. Shape the dough into a cylinder
and place it on the prepared baking sheet seam side down. Shape
the dough into a ring and pinch the ends together so there isn't
a seam. Insert the king cake baby or pecan half into the ring
from the bottom so that it is completely hidden by the dough.
Cover the ring with plastic wrap or a clean kitchen towel and
place in a warm, draft-free place. Let the dough rise until
doubled in size, about 45 minutes.
Meanwhile, preheat the oven to 350°F.
Brush the top of the risen cake with 2 tablespoons of the milk.
Bake until golden brown, 25 to 30 minutes. Remove from the oven
and let cool completely on a wire rack.
Make the icing. Combine the remaining 3 tablespoons milk, the
lemon juice, and the remaining 3 cups confectioner's sugar in
medium-size mixing bowl. Stir to blend well. With a rubber spatula,
spread the icing evenly over the top of the cake. Sprinkle with
the sugar crystals, alternating colors around the cake.
The cake is traditionally cut into 2-inch-thick slices with
all the guests in attendance.
YIELD:
20 to 22 servings
Almond Cookies
Yield: 24 servings
- 1 1/4 cups almond flour
- 1 cup Splenda
- 1 egg
- 1/2 teaspoon almond extract
- 1/4 cup butter, softened
Mix all together well and form into 24 small balls. Press
flat on an ungreased cookie sheet. Decorate with an almond
slice (optional). Bake for 8 minutes at 350 degrees F.
Per Serving: 21 Cal (69% from Fat, 4% from Protein, 27% from
Carb); 0 g Protein; 2 g Tot Fat; 2 g Carb; 0 g Fiber; 2 mg
Calcium; 0 mg Iron; 26 mg Sodium; 14 mg Cholesterol
Remarks
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By Bob
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