King cake -- mfss86a

Yield: 10 Servings

Measure Ingredient
KING CAKE, BATON ROUGE CAJUN

2 pkg. yeast ½ c. lukewarm water ½ t. sugar 1 c.

scalded milk ½ stick good margarine ⅜ c. sugar 2 t. salt 1 egg 5-6 c. flour Scald milk and add melted margarine. LET COOL. Soften yeast in water, add ½ t.

sugar to yeast. Let sit 30 seconds to activate yeast.

Add yeast mixture, eggs, sugar and salt to COOLED milk. Add flour a little at at time until you have a thick dough. Let rest 10 minutes, knead 20 minutes.

Divide dough into two portions. Roll one portion out into a rectangle until dough is approx. ½ in. thick.

Spread softened butter onto dough. Sprinkle with a mixture of ¾ c. sugar and 2 t. cinnamon. Roll dough up starting at widest end and them form a circle and squeeze together at opening ends of circle. Carefully place on cookie sheet. Let rise till double and bake 350 deg. oven for 20-25 min. Make confectioner sugar thin icing and divide into three bowls. Color each icing bowl, purple, green and yellow. If you have a plastic baby doll put it inside the bake cake.If not, some true Cajuns add a red bean inside the cake.

FROST the cake with the three different colors. Now I sometimes make a cream cheese filling. Simply mix soften cream cheese (16 oz) with 1 c. confectioner sugar and 1 t. almond extract. Instead of the butter/cinnamon sugar filling, I put this cream cheese filling. IT IS VERY VERY GOOD. Here in Louisiana,it is traditional that whoever get the baby or bean when served the cake has to bring the cake to the next party or office coffee shop. LAISSEZ LES BON TEMPS ROULLER!

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