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Category: Cakes
Prep Time: Cook Time: Total Time:
Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
3/4 cup sugar, divided
1/2 cup butter, softened
1/2 cup warm 2% milk (110 to 115 degrees)
2 egg yolks
1-1/4 teaspoons salt
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3-1/4 to 3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 egg, beaten
GLAZE:
1-1/2 cups confectioners' sugar
2 teaspoons lemon juice
2 to 3 tablespoons water
Green, purple and yellow sugars
Directions
In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.
Yield: 1 cake (12 slices).
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Traditional New Orleans King Cake
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Category: Cakes
Prep Time: Cook Time: Total Time:
Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
3/4 cup sugar, divided
1/2 cup butter, softened
1/2 cup warm 2% milk (110 to 115 degrees)
2 egg yolks
1-1/4 teaspoons salt
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3-1/4 to 3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 egg, beaten
GLAZE:
1-1/2 cups confectioners' sugar
2 teaspoons lemon juice
2 to 3 tablespoons water
Green, purple and yellow sugars
Directions
In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.
Yield: 1 cake (12 slices).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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