Twelfth night king cake

Yield: 10 Servings

Measure Ingredient
2 packs Hot roll mix, (16 oz)
1¾ cup Granulated sugar
1 tablespoon Orange peel, grated
1 teaspoon Lemon peel, grated
4 larges Egg yolks
6 tablespoons Butter or margarine, melted
\N \N All-purpose flour
1 \N Plastic baby or bean, wrapped in gold or silver foil
1½ teaspoon Ground cinnamon
3 cups Confectioners' sugar
½ cup Heavy cream
2 teaspoons Vanilla extract
\N \N Violet and green and yellow paste food colors

Combine hot roll mix, ¾ cup granulated sugar and grated peels in large bowl. Stir in egg yolks, 4 tablespoons melted butter, and 2 cups of very hot tap water. Take dough out and put onto a well-floured work surface.

Knead dough 2 minutes until smooth; let rest, covered, for 5 minutes. Heat oven to 375 . Roll dough out to a 20 X 12 inch rectangle. Brush with remaining 2 tablespoons of melted butter. Sprinkle ¼ cup granulated sugar and cinnamon over dough. Fold dough lengthwise in half. Roll rolling pin lightly over dough to seal. Cut dough into 3 lengthwise strips. Braid strips, starting at center and working toward each end; do not seal strips at ends. Tuck plastic baby or bean between 2 strips of braid to conceal.

Place on lightly greased cookie sheet, forming into oval with ends touching. Brush ends of strips lightly with water; pinch opposing strip ends together to form a continuous braid. Cover with a kitchen towel; let rise in warm draft-free place for 20 minutes until slightly puffed. Bake 10 minutes; reduce oven temperature to 350 bake 20 minutes longer or until golden brown, covering withfoil for the last 5 minutes if becoming too brown. Cool cake on rack. Meanwhile, beat confectioners' sugar, cream and vanilla in large bowl with mixer at medium speed until smooth. Pour frosting over cooled cake, allowing it to run down the sides. Divide remaining ¾ cup of granulated sugar among 3 small bowls. Stir a different paste food color into each. Sprinkle colored sugars alternating over frosting. Serves 10-12. Festival: Mardi Gras of Imperial Calcasieu, Inc.; January 6-February 28, 1995.

Recipe by: Cajun Country Recipes Posted to MC-Recipe Digest V1 #469 by Nancy Berry <nlberry@...> on Feb 03, 1997.

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