SMALL KING CAKE RECIPES

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QUICK MARDI GRAS KING CAKE RECIPE - BETTYCROCKER.COM



Quick Mardi Gras King Cake Recipe - BettyCrocker.com image

Laissez les bons temps rouler—let the good times roll—with these braided and buttery, cinnamon-filled cakes that are festively decorated with vibrant colors.

Provided by BETTYCROCKER.COM

Total Time 3 hours 30 minutes

Prep Time 1 hours 0 minutes

Yield 12

Number Of Ingredients 15

3 1/2 cups Gold Medal™ all-purpose flour
1 package (2 1/4 teaspoons) Rapid Rise yeast
1 cup milk
1/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons unsalted butter, softened, cut into 12 pieces
2/3 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Dark green, purple, and yellow or gold sugars, if desired
Miniature plastic baby, if desired

Steps:

  • Mix 2 1/2 cups flour and yeast in mixing bowl of stand mixer, using the paddle attachment, on low for about 30 seconds.
  • Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120°F to 130°F.
  • With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
  • Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
  • Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
  • While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.
  • Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.
  • Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350°. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.
  • Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
  • Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

Nutrition Facts : Calories 350 , CarbohydrateContent 56 g, CholesterolContent 60 mg, FatContent 2 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 27 g, TransFatContent 0 g

BUTTERMILK KING CAKE WITH CREAM CHEESE FILLING | ALLRECIPES



Buttermilk King Cake with Cream Cheese Filling | Allrecipes image

I grew up eating king cake in NOLA but never really LIKING it. I finally decided to give it a go myself and have to say that this is, hands down, the best I've ever eaten. A conglom of several recipes, it's great with coffee, not too sweet, not too bready, with a rich, tender crumb and the traditional lemon/nutmeg flavors of a genuine NOLA king cake. Best eaten same day but pretty darn good the day after (if there are leftovers!). Enjoy, y'all!

Provided by mississippimarion

Categories     Holiday Cakes

Total Time 4 hours 40 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 1 king cake

Number Of Ingredients 20

4 cups all-purpose flour
½ cup white sugar
1 (.25 ounce) package rapid rise yeast
1 ¼ teaspoons salt
3 eggs at room temperature
6 tablespoons butter
¾ cup Bulgarian-style buttermilk
¼ cup all-purpose flour
1 (8 ounce) package cream cheese at room temperature
1 cup confectioners' sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 egg
¼ cup water
1 cup confectioners' sugar
4 teaspoons corn syrup
4 teaspoons milk
1 teaspoon lemon juice, or as needed

Steps:

  • Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
  • Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).
  • Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
  • Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.
  • Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
  • Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
  • Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.
  • Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.
  • Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.

Nutrition Facts : Calories 435.7 calories, CarbohydrateContent 67.6 g, CholesterolContent 98.4 mg, FatContent 14.6 g, FiberContent 1.4 g, ProteinContent 9 g, SaturatedFatContent 8.4 g, SodiumContent 380.8 mg, SugarContent 30.6 g

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