Ingredients with Measurements:
- 1 cup milk
- 1/2 cup sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup caramel sauce
- 1 plastic baby figurine (optional)
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Purple, green, and gold sanding sugars
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a small saucepan, heat the milk until it reaches 110°F. Remove from heat and stir in the sugar and yeast. Let sit for 5 minutes until the mixture is foamy.
2. In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, eggs, and butter. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 hour until doubled in size.
5. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough into a large rectangle. Spread the caramel sauce evenly over the dough, leaving a 1-inch border around the edges.
7. Roll up the dough tightly from the long side, pinching the edges to seal. Shape the dough into a circle and place on the prepared baking sheet.
8. Insert the plastic baby figurine into the bottom of the cake (optional).
9. Cover the cake with plastic wrap and let rise for another 30 minutes.
10. Bake the cake for 30-35 minutes until golden brown. Let cool completely on a wire rack.
11. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
12. Drizzle the glaze over the cooled cake and sprinkle with purple, green, and gold sanding sugars.
Time:
Preparation time: 2 hours
Cooking time: 35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 12g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 270mg
Carbohydrates: 72g
Fiber: 1g
Sugar: 44g
Protein: 7g
Substitutions for ingredients:
- Whole milk can be used instead of 2% milk.
- Brown sugar can be used instead of white sugar.
- Instant yeast can be used instead of active dry yeast.
- Salted butter can be used instead of unsalted butter.
- Chocolate sauce can be used instead of caramel sauce.
Variations:
- Add chopped pecans or almonds to the filling.
- Use different colored sanding sugars to match the theme of your party.
- Add cinnamon to the filling for a cinnamon roll-inspired king cake.
Tips and Tricks:
- Make sure the milk is not too hot or it will kill the yeast.
- Let the dough rise in a warm place, such as an oven with the light on or a warm spot on the counter.
- Use a serrated knife to slice the cake to prevent squishing it.
Storage Instructions:
Store the king cake covered at room temperature for up to 3 days.
Reheating Instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation Ideas:
Serve the king cake on a platter with Mardi Gras beads and masks.
Garnishes:
Sprinkle the cake with additional sanding sugars or top with whipped cream.
Pairings:
Serve the king cake with coffee or hot chocolate.
Suggested Side Dishes:
- Jambalaya
- Red beans and rice
- Gumbo
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more milk.
- If the cake is browning too quickly, cover it with foil.
Food Safety Advice:
- Make sure the plastic baby figurine is inserted into the cake after baking to prevent it from melting.
- Store the cake covered at room temperature to prevent it from drying out.
Food History:
The king cake is a traditional dessert served during Mardi Gras in New Orleans. It is typically a ring-shaped cake with a plastic baby figurine hidden inside. The person who finds the baby is said to have good luck and is responsible for bringing the king cake to the next party.
Flavor Profiles:
Sweet, buttery, and caramel-y.
Serving Suggestions:
Serve the king cake as a dessert or as a centerpiece for a Mardi Gras party.
Related Categories
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Region: Louisiana
Taste: Sweet, Buttery, Caramel, Cinnamon, Nutty, Caramel-Flavored, Cinnamon-Spiced