Mardi Gras King Cake

Easy to Make New Orleans Carnival Tradition

© Debbie Henthorn

Jan 6, 2009

The Mardi Gras season would not be complete without a King Cake. This traditional pastry finds a place at breakfast tables, neighborhood parties and elaborate balls throughout the Carnival season. Tradition states that the person who finds the baby inside the King Cake is responsible for providing the King Cake at the next gathering.

The basis of a King Cake is a rich yeast dough containing sour cream, eggs and butter, almost guaranteeing a perfect rise every time. The steps may appear lengthy, but the dough is very easy to work with.

King Cake Babies can be found at virtually any cake-makers’ supply store. Internet supplier MardiGrasOutlet sells packages of 36 King Cake Babies for $1.49, and in most cases will ship the next business day.

Ingredients

Cake

• 1 16-ounce container Daisy Sour Cream
• 1/3 cup sugar
• ¼ cup butter
• 1 teaspoon sea salt
• 2 (1/4 oz) packages active dry yeast (4 ½ teaspoons)
• ½ cup warm water (100-110 degrees)
• 1 tablespoon sugar
• 2 eggs, lightly beaten
• 6 cups bread flour, approximately
• Non-stick baking spray with flour

Cream Cheese Filling

• ¾ cup sugar
• 2 (8-ounce) packages cream cheese
• 1 egg
• 2 teaspoons pure vanilla extract
• Ground cinnamon (optional)

Glaze

• 3 cups sifted powdered sugar
• 3 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• ¼ teaspoon pure vanilla extract
• 2 to 4 tablespoons milk
• Decorating sugar crystals in purple, gold and green
• 2 King Cake Babies

Directions

1. In a medium saucepan over low heat, combine Daisy Sour Cream, 1/3 cup sugar, ¼ cup butter and sea salt. Continue to heat, stirring often, until butter is melted. Set aside until mixture cools to 100-110 degrees.
2. In a small bowl, combine yeast, ½ cup water and 1 tablespoon sugar. Allow to stand five minutes until mixture is foamy. Be certain to wait until sour cream mixture is almost cooled.
3. In the bowl of a stand mixer with dough hook attachment, combine yeast mixture, sour cream mixture, eggs and two cups of flour at low speed until smooth.
4. Increase mixer speed to medium low (generally setting 3). Gradually add enough remaining flour until mixture cleans the side of the bowl and forms a smooth soft dough. The dough should be slightly tacky, but not sticky. Add up to a half cup of additional flour if necessary.
5. Spray the inside of a large bowl with non-stick baking spray. Form the dough into a ball and place in bowl. Turn the dough over to coat with the baking spray. Cover loosely with plastic wrap and allow to rise in a warm, draft-free area for one hour, or until doubled in bulk.
6. While dough is rising, combine ¾ cup of sugar, cream cheese, egg and vanilla extract with electric mixer until smooth. Set aside.
7. Punch down dough, and divide in half.
8. Roll each dough half into a rectangle, 22 inches by 12 inches.
9. Spread one half of cream cheese mixture evenly on each half, leaving a one inch border around the dough. If desired, sprinkle cinnamon to taste over the cream cheese filling.
10. Place one King Cake Baby on the filling of each half, taking care to remember approximately where the piece is located if small children will be eating the King Cakes.
11. Roll each dough half jelly-roll style, starting from the long side. Be careful to not stretch the roll, keeping it even.
12. If necessary, cut the ends of the rolls to even them out.
13. Spray two baking pans with non-stick baking spray.
14. Shape each roll into a circle or oval on a baking pan.
15. Cover loosely with a flour-sack towel and allow to rise an additional 20-30 minutes or until doubled.
16. Preheat oven to 375 degrees.
17. Bake King Cakes 14-16 minutes or until golden brown.
18. Remove from oven and allow the King Cakes to cool approximately 15 minutes.
19. While the King Cakes are cooling, combine powdered sugar, melted butter, lemon juice and ¼ teaspoon vanilla extract with an electric mixer. Add enough milk to make a smooth, creamy glaze.
20. While the King Cakes are slightly warm to the touch, pour the creamy glaze over them evenly. The glaze will run slightly.
21. Sprinkle the colored sugar crystals, creating alternating bands, around the King Cakes.
22. Each King Cake serves 16-18.

Mardi Gras King Cake

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