King Cake

Mardi Gras has come and gone once again.  And the remains of the King Cake are almost gone. King Cake is not only a great dessert, it also makes a delightful breakfast. The only problem is Fat Tuesday, leads to Fat Wednesday, Fat Thursday, Fat Friday… you get the picture. This is not a light, diet-friendly recipe. But then again, you only live once and Mardi Gras is only once per year.

King Cake

King Cake
1/4 cup warm water (between 100 and 110 degrees F)
1/2 teaspoon salt
2 Tablespoons butter – softened
1 egg slightly beaten
1 cup sour cream
1 teaspoon lemon zest
3  1/2 cups all-purpose flour
2  1/2 teaspoons dry yeast

2/3 cup brown sugarKing_Cake
1 teaspoon cinnamon
4 Tablespoons butter

1   1/2 cup powdered sugar
1/2 teaspoon lemon extract
Up to 2 Tablespoons milk
Purple, Green and Yellow colored sugar

Place all dough ingredients into the bread machine in the order listed (or as specified by your machine). Select the dough cycle.  After 5 minutes check the dough and add additional flour or water if needed.

After the machine has finished. Place dough onto a slightly floured surface and roll into a 12×20 inch rectangle. If the dough does not hold its shape allow to rest for a few minutes and re-roll. In a small bowl combine filling ingredients and microwave for about 30 seconds, or until the butter is melted.  Spread the brown sugar mixture over the dough and roll into a 20 inch long log.  Shape the log into a ring and place on a parchment lined baking sheet. Cover with a towel and place in a warm location to rise  (about 30 minutes) until it has doubled in size.

Bake at 350 for 15-20 minutes until golden brown.

Allow the cake to cool. In a separate bowl, combine powdered sugar, lemon extract and 1 Tablespoon of milk. Continue to add milk, 1 teaspoon at a time, until smooth. Spoon glaze over cake and immediately sprinkle with colored sugar.

Here is your printable recipe card to use next year (King Cake). Don’t forget to mark your calendar, Fat Tuesday is on February 17th, 2015 and February 9th, 2016.


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