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King’s Cake

King’s Cake

Mardi Gras, or “fat Tuesday,” is coming up and while we New Yorkers may not have the magical parades, flashy beads and overall drunken debauchery as some places, we can still celebrate. We believe that any and all celebrations call for a cake, and Mardi Gras is no different. Why not make a King’s Cake to go with those yummy Mardi Gras drinks you’re undoubtably mixing? Traditionally, a small plastic baby is hidden in the cake and whoever finds it is crowned king for the night. However, to escape potential choking hazards, we thought it best to replace the plastic baby with a whole almond. But if you really want to go for it, you can find them at party supply stores or on Amazon. We used refrigerated crescent rolls for the cake in order to simplify things.

Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min

Photo by Mimi Takano

Ingredients:
For the filling:
4 ounces cream cheese (half a block)
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup raisins
1/2 cup pecan halves

For the cake:
2 cans of refrigerated crescent rolls (like Pillsbury)

For the icing:
1-1/2 cups powdered sugar
3 to 4 tablespoons milk
1 teaspoon vanilla vanilla extract
Purple, green, and yellow sanding sugar*

Note: you can find sanding sugar at cooking/baking shops like Broadway Panhandler on 8th Street between Broadway and Mercer or NY Cake

Directions:
1. Preheat the oven to 350°F and spray a baking sheet with non-stick cooking spray.
2. Soak the raisins in hot water for about 15 minutes and pat dry.

Photo by Mimi Takano

3. While the raisins are soaking, chop the pecans into small pieces and set aside.
4. In a medium mixing bowl, mix together the cream cheese, brown sugar and cinnamon.
5. Fold the raisins and pecans into the cream cheese mixture and set aside.

Photo by Mimi Takano

Photo by Mimi Takano

6. Unroll the two crescent dough rolls and layer them on top of each other without tearing them into triangles.
7. Roll out the dough, pressing them together into one single sheet.
8. Spread the filling around in the center and place the almond or the plastic baby wherever you like.

Photo by Mimi Takano

Photo by Mimi Takano

9. Taking the edge closest to you, roll the dough until you have formed a log.

Photo by Mimi Takano

Photo by Mimi Takano

10. Press the seams together and transfer to the baking sheet.

Photo by Mimi Takano

11. Pinch the ends together to make a circle. It should look like an extremely large bagel.

Photo by Mimi Takano

Photo by Mimi Takano

12. Bake for 20 to 25 minutes until golden brown.
13. While the cake bakes, make the glaze by whisking together the milk, powdered sugar and vanilla until smooth.

Photo by Mimi Takano

Photo by Mimi Takano

14. Drizzle it over the cooled cake and sprinkle the colored sanding sugar over the top.

Photo by Mimi Takano

*If you make it like the one pictured, we discovered that it’s too thick to cook through.

The post King’s Cake originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


King Cake

In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated remove from heat. Let cool slightly, and stir in vanilla set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl set aside.

Combine flour and salt in a medium bowl set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack let cool slightly.

In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.


Watch the video: The Kings Cake (January 2022).