1/7 Photos of Mardi Gras King Cake
2 hrs 30 mins
The person who gets the bean in their portion of this wonderful sweet bread becomes ruler of the day (or week) at Mardi Gras time in New Orleans. Even though this is a traditional holiday bread, it's wonderful ANY time of year. The mixing and heavy kneading may be done in the bread machine, if desired. From an old Family Circle cookbook.
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Units: US | Metric
- 118.29 ml butter or 118.29 ml margarine (if using margarine, NOT spread or tub product)
- 158.51 ml evaporated milk
- 118.29 ml granulated sugar
- 9.85 ml salt
- 5 eggs
- 2 envelope active dry yeast
- 78.07 ml warm water
- 14.79 ml grated fresh lemon rind
- 14.79 ml grated orange rind
- 1301.24 ml all-purpose flour
- 1 dried beans
- 236.59 ml confectioners' sugar (powdered)
- sliced candied citron peel, for garnish
- candy sprinkles, for garnish
- 1Combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan.
- 2Heat slowly until butter is melted; cool to lukewarm.
- 3Beat four of the eggs in a large bowl with a wire whip; stir in milk mixture.
- 4Sprinkle yeast and 1 teaspoon sugar into warm water in a cup.
- 5Stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes).
- 6Add to egg mixture, blending well.
- 7Add lemon and orange rind.
- 8Mix flour into egg mixture, one cup at a time to make a stiff dough.
- 9Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking.
- 10Place in a large greased bowl; turn dough to coat all over with shortening.
- 11Cover with a towel and let rise in a warm place until double in bulk.
- 12Punch down; knead a few times and divide in half.
- 13Using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times.
- 14Place on a large greased cookie sheet in a half circle.
- 15Repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter.
- 16Lift the ring slightly at one side and push the bean about an inch into the dough from the bottom.
- 17Cover and let rise again until double.
- 18While the dough rises, beat remaining egg in a small bowl and brush over dough.
- 19Preheat the oven to 375F during the second rising.
- 20Bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped.
- 21Slide carefully from the baking sheet to a wire rack; cool thoroughly.
- 22Before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water).
- 23Drizzle over the ring and decorate with candied citron and sprinkles.
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Nutritional Facts for Mardi Gras King Cake
Serving Size: 1 (129 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 401.0
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 6.2 g
- Cholesterol 112.5 mg
- Sodium 488.0 mg
- Total Carbohydrate 64.2 g
- Dietary Fiber 1.9 g
- Sugars 18.4 g
- Protein 10.0 g
The following items or measurements are not included: