Yummo: King Cake

So continuing with this weeks theme while we are off in New Orleans, I bring you a king cake recipe from Rachael Ray and John Besh!

As part of New Orleans' Christian faith, the coming of the wise men bearing gifts to the Christ Child is celebrated twelve days after Christmas. We refer to this as the Feast of the Epiphany, or Little Christmas on the Twelfth Night. This is a time of celebration, exchanging gifts and feasting. Today, the tradition continues as people all over the world gather for festive Twelfth Night celebrations. A popular custom was and still is the baking of a special cake in honor of the three kings, called "A King's Cake."

Inside every cake is a tiny baby (generally plastic now, but sometimes this baby might be made of porcelain or even gold). The tradition of having King Cake Parties has evolved through time, and the person who receives the slice of cake with the baby is asked to continue the festivities by hosting the next King Cake party.

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Ingredients

For the Cake

• 1 cup warm milk
• 2 tablespoons, dry yeast
• 1/2 cup sugar
• 3 3/4 cup flour
• 3 teaspoon cinnamon
• 1 dash nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2 sticks butter melted
• 5 egg yolks 

For the Icing

• 2 cups powdered sugar
• 4 tablespoons condensed milk
• 1 teaspoon lemon juice
• Purple, green and gold decorative sugars
• 1 feve or plastic baby to insert after baking

Yields: Serves 10-12

Preparation

Preheat oven to 375°.

In a large mixing bowl combine the warm milk, with the dry yeast, sugar and a small scoop of the flour while mixing with a wire whisk until both the sugar and the yeast has dissolved.

Once the surface of the milk mixture begins to froth up or foam it’s time to add the remaining cake ingredients.

After the dough comes together as a large ball knead the dough on a clean but floured surface for 15 minutes or until smooth and elastic.

Place the dough back into the bowl, cover with plastic wrap move to a draft free place in the kitchen to “proof” or rise for 1 1/2 hours or until the dough has doubled in volume.

Once the dough has risen punch it down and divide the dough into three equal pieces and form into long rolls of dough that you may either braid or twist around each of the other pieces and then form into a circle.

Place the braided circle of pastry onto a nonstick cookie sheet and allow it to rise for another half hour or so or until it doubles in size again.

Once it’s doubled in size place the cookie sheet into the oven for 30 minutes or until golden brown.
Remove the cake and place onto a wire rack to cool for another 30 minutes or so.

While the cake is cooling mix the powdered sugar, condensed milk and lemon juice together with a small wire whisk so that the icing is smooth and easly spreadable. If it’s too thick add a bit more condensed milk, if it’s a touch too loose add a little more powdered sugar.

Once the cake has cooled spread the icing over the top of the cake and sprinkle with purple, green and gold decorative sugars while the icing is still wet.

If you wish insert a feve or plastic baby into underside of the cake and transfer to a platter and serve. 

Enjoy!