Traditional Mardi Gras King Cake

Traditional Mardi Gras King Cake

King Cake is a traditional Mardi Gras treat, baked and sprinkled with a sugar topping in Mardi Gras colors. The colors were chosen in 1872 by Rex, the King of Carnival in New Orleans, and stand for justice (purple), faith (green) and power (gold). You better watch out, though! If you find the “baby” in your slice of cake, you’ll be the lucky one baking the King Cake next year!

INGREDIENTS

  • ½ cup warm water
  • 2 packages active dry yeast
  • ½ cup plus 1 teaspoon sugar
  • 3 ½-4 ½ cups unsifted flour
  • 1 teaspoon nutmeg
  • 1 ½ teaspoon salt
  • 1 teaspoon lemon zest
  • ½ cup warm milk
  • 5 egg yolks
  • 1 stick butter, cut in slices and softened, plus 2 T more
  • 1 egg, slightly beaten with a tablespoon of milk
  • 1 teaspoon cinnamon
  • 1 tiny plastic doll, not more than 1 inch long
  • Colored sugars

Colored Sugar Icing

  • Green, purple and yellow coloring paste (available at cake decorating supply stores)
  • 12 tablespoons sugar

Poured Icing

  • ¾ cup confectioners sugar
  • ¼ cup lemon juice
  • 2 ⅓ cups water

 

DIRECTIONS

For the Cake

Pour the warm water into a small shallow bowl and sprinkle in yeast and 2 teaspoons sugar. Allow the yeast and sugar to rest for 3 minutes, then mix well. Set the bowl in a warm place for 10 minutes until the yeast bubbles.

Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt. Sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks. Using a wooden spoon, combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat for 2 minutes or until dough can be formed into a medium soft ball.

Place ball onto floured surface and knead, gradually adding up to 1 cup more of flour. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

With a pastry brush, coat the inside of a large bowl evenly with 1 tablespoon softened butter. Place dough ball in the bowl and roll until the entire surface of the ball is buttered. Cover bowl with a heavy kitchen towel and allow dough to rise in a warm place for 1 1/2 hours or until dough doubles in size.

Coat a large baking sheet with 1 tablespoon butter and set aside. After the first rising, place the dough on a floured surface and punch it down. Sprinkle cinnamon, then pat and shape the dough into a long cylinder. Form a twist by folding the long cylinder in half, end to end, and pinching the ends together. Then twist the dough. Form a ring with the completed twist by pinching the ends together. Place the completed ring on the buttered baking sheet, covering it with a towel and allowing it to rise for 45 minutes or until dough doubles in size.

After the second rising, brush the top and sides of the cake with the egg and milk wash. Bake in a preheated oven at 375 degrees for 25-35 minutes or until golden brown.

WARNING: DO NOT ADD THE PLASTIC BABY WHEN BAKING!

Cool on a wire rack and hide the plastic baby in the cake.

For the Colored Sugar Icing

Divide sugar into three equal portions for green, yellow and purple coloring pastes. Add a tiny amount of the coloring paste to each sugar portion, mixing well to achieve proper tones. Set aside.

For the Poured Icing

Combine ingredients until smooth, adding more water if mixture is too thick.

Spoon icing over top of cake. Immediately sprinkle on colored sugars, alternating between the three colors. Serve in 2-3 inch pieces.