1/3 Photos of King Cake Traditional New Orleans Recipe
3 hrs 35 mins
Steven L.'s Note:
In European countries, the coming of the wisemen bearing gifts to the Christ Child is celebrated twelve days after Christmas. The celebration, called Epiphany, Little Christmas on the Twelfth Night, is a time of exchanging gifts and feasting. All over the world, people gather for the festive Twelfth Night celebrations. One of the most popular customs is still the baking of a special cake in honor of the three kings... "A King's Cake." Tradition has now evolved through time to obligate the person who receives the baby (inside every King Cake) to continue the festivities by hosting another king cake party.King Cakes were originally a simple ring of dough with little decoration. The King Cake is made with a rich Danish dough, baked and covered wth a poured sugar topping and decorated with the traditional Mardi Gras-colored sugars. The result is a delicious and festive cake in traditional Rex colors: Purple, representing justice; Green representing faith; Gold representing Power.
My Private Note
Units: US | Metric
- 1/2 cup water (110 to 115 degrees)
- 2 packages active dry yeast
- 1/2 cup sugar
- 1 teaspoon sugar
- 3 1/2-4 1/2 cups flour, unsifted
- 1 teaspoon nutmeg
- 2 teaspoons salt
- 1 teaspoon lemon, zest of
- 1/2 cup warm milk
- 5 egg yolks
- 1/2-1 cup butter, cut into slices and softened
- 2 tablespoons softened butter
- 1 tablespoon milk
- 1 egg, slightly beaten with the milk
- 1 teaspoon cinnamon
- green food coloring paste
- purple food coloring paste
- yellow food coloring paste
- 12 tablespoons sugar
- 1Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
- 2Allow the yeast and sugar to rest for three minutes then mix thoroughly.
- 3Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
- 4Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
- 5Stir in lemon zest.
- 6Separate center of mixture to form a hole and pour in yeast mixture and milk.
- 7Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture.
- 8When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
- 9Place ball of dough on a lightly floured surface and knead like bread.
- 10During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough.
- 11When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
- 12Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
- 13Place dough ball in the bowl and rotate until the entire surface is buttered.
- 14Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-½ hours, or until the dough doubles in volume.
- 15Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
- 16Remove dough from bowl and place on lightly floured surface.
- 17Using you fist, punch dough down with a heavy blow.
- 18Sprinkle cinnamon over the top, pat and shake dough into a cylinder.
- 19Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet.
- 20Pinch the ends together to complete the circle.
- 21Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume.
- 22Pre-heat oven to 375 degrees.
- 23Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown.
- 24Place cake on wire rack to cool.
- 25If desired, at this time, you can"hide" the plastic baby in the cake.
- 26Colored sugars------------------.
- 27Squeeze a dot of green paste in palm of hand.
- 28Sprinkle 2 tablespoons sugar over the paste and rub together quickly.
- 29Place this mixture on wax paper and wash hands to remove color.
- 30Repeat process for other two colors.
- 31Place aside.
- 33Combine sugar, lemon juice and 3 tablespoons water until smooth.
- 34If icing is too stiff, add more water until spreadable.
- 35Spread icing over top of cake.
- 36Immediately sprinkle the colored sugars in individual rows consisting of about two rows of green, purple and yellow.
- 37Cake is served in 2"- 3" pieces.
Browse Our Top Breads Recipes
You Might Also Like...View All Breads Recipes
Nutritional Facts for King Cake Traditional New Orleans Recipe
Serving Size: 1 (143 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 548.4
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 8.6 g
- Cholesterol 134.0 mg
- Sodium 587.1 mg
- Total Carbohydrate 97.1 g
- Dietary Fiber 1.8 g
- Sugars 61.1 g
- Protein 7.5 g