Friday, March 4, 2011

King Cake by Alaksya

King Cake is a traditional New Orleans cake served at Mardi Gras parties.

1/2 cup milk
2 tablespoons butter
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
1 egg-replacer
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 3/4 cups all-purpose flour

1 (8 oz) package cream cheese, softened
1/3 cup powdered sugar
2 teaspoons cinnamon
1/2 cup pecans, chopped

1/2 cup powdered sugar
1-1/2 teaspoons water

Colored Sugar:
Purple, Green & Gold


Scald milk in microwave for 2 minutes then add butter and let cool until lukewarm.
In mixing bowl combine warm water, 1 tablespoon sugar and yeast. Let sit for 5 minutes until bubbly. Add lukewarm milk mixture, the egg replacer, salt, nutmeg and remaining sugar to yeast mixture.
Add the flour 1 cup at a time to the wet ingredients.
Once combined kneed with mixer or by hand for 8 to 10 minutes until the dough is very elastic.
Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled (approx. 1 hour).

Make the filling by combining the cream cheese, powdered sugar, cinnamon and pecans.

Roll the dough into a rectangle measuring approx. 14x20".
Spread the filling mixture on the dough to within about 1/4" of the sides.
Roll the dough up length-wise and pinch the seam to seal.
Pinch the ends of the roll together to create an oval.
Place the oval on a backing sheet that is greased or lined with parchment paper, cover and let rise in a warm place for approx. 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake for 30 mintues.

Forst while the cake is still warm and sprinkle with alternating stripes of purple, green and gold colored sugar.

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