King Cake Bevvy Food

KING CAKE

Steps:

• For the cake: Warm the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Pour the milk into the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast over the top. Mix on low to combine.
• Add 1/2 cup of the flour and the egg yolks and beat on medium to combine. Sprinkle the remaining 2 cups flour evenly over top. Do not mix. Cover tightly with plastic wrap and set aside undisturbed at room temperature until the yeast has risen slightly under the flour, 90 minutes.
• Add the 2 whole eggs, granulated sugar, lemon zest, salt, and nutmeg and beat on medium speed until a shaggy dough forms, about 1 minute.
• With the mixer on low speed, slowly add the melted butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered large bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 3 hours.
• Turn the dough out onto a lightly floured surface and knead briefly. Form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to overnight.
• For the filling: Add the butter, sugar, cinnamon, and salt in a small bowl and mix into a smooth paste.
• On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spread the filling in an even layer over the dough, leaving a 1 1/2-inch border along all sides. Brush the long edge furthest from you with water. Roll the dough away from you into a long, tight cylinder.
• Transfer the roll seam-side down to a parchment-lined baking sheet. Brush one end with water and place the ends together, slightly overlapping to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the doubled in size, about 2 hours. Preheat the oven to 350 degrees F.
• Bake the cake until firm and golden brown, about 40 minutes. Transfer the cake to a rack set on top of a baking sheet and let cool completely.
• Flip the cake over and use a paring knife to cut a small slit into the bottom. Insert the plastic baby into the hole and arrange the slit so that it covers the baby. Flip the cake back over.
• For the glaze: Add the confectioners' sugar and 2 to 3 tablespoons water to a medium bowl and whisk until smooth (if necessary, add up to 2 more tablespoons water to achieve the correct consistency). Brush a thick band of the glaze over the cake and immediately sprinkle with purple sugar. Repeat, alternating the sugar colors, until the entire cake is covered.

KING CAKE

Steps:

• For the dough: Melt the butter in a small saucepan over low heat. Remove from the heat and pour in the milk and water. The mixture should be just warm to the touch, about 110 degrees F; let cool or heat over low heat as needed. Stir in the yeast and let stand for 5 minutes, until bubbles come to the surface.
• In a large bowl, whisk together the flour, salt, cinnamon and nutmeg.
• In a small bowl, stir together the brown sugar, orange zest and egg yolks. Whisk in the yeast mixture. Add the liquid mixture to the dry ingredients; fold with a rubber spatula until all the flour is incorporated and a slightly sticky dough forms.
• Turn the dough out onto a floured work surface and sprinkle the top with flour. Knead for 2 to 3 minutes, until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with the canola oil and add the dough, turning to coat. Cover the bowl and let proof in a warm place until doubled in size, about 1 hour.
• For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and smooth. Set aside.
• Bake the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Remove the proofed dough to a lightly floured work surface and roll into an 8-by-28-inch rectangle, about 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add the plastic baby to the filling, and then roll the dough into a 28-inch log. With the log seam-side down, bring both ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet, making sure to form it back into a circle--it should be approximately 10-inches in diameter. Using a paring knife, make six 2- to 3-inch diagonal slits in the top of the dough (to act as vents during baking). Let the dough rise an additional 30 minutes, until puffed up and the vents have opened slightly.
• Bake the cake for 40 minutes, until the top and bottom have a deep golden-brown crust. The slits may also widen as during baking; that is normal. Remove the cake from oven and let cool for 30 minutes on the baking sheet.
• For the icing: Whisk together the confectioners' sugar, milk and orange juice until smooth. Spoon the icing over the top of the cooled cake, pushing it to either side. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again; you want to make sure the entire cake is covered in icing. Working quickly, so the icing doesn't set, sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple. Continue in this pattern until the entire cake is covered in sanding sugar.
• Transfer the cake to a cake stand and serve immediately, or hold at room temperature until ready to serve. This cake is best served the same day.

KING CAKE

Steps:

• In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
• Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.
• Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

KING CAKE

Steps:

• To make the dough: Gently heat the milk in a small saucepan to slightly warmer than body temperature (105 to 110 degrees F). Pour the milk into a bowl, sprinkle the yeast over the surface, and add a teaspoon of the sugar and a tablespoon of the flour. Stir to combine, and let the yeast plump with the milk before whisking. Set aside to proof for about 10 minutes.
• In a mixing bowl, with the paddle attachment on a heavy-duty mixer, cream together 11 tablespoons of the butter and the remaining sugar until light and fluffy, 1 to 2 minutes. Add the yeast mixture and mix for 1 minute. Add an egg and mix thoroughly; follow with a third of the flour. Repeat with the remaining eggs and flour. Add the lemon zest and salt, and continue to mix on low speed for 8 to 9 minutes, until the dough is smooth, shiny, and elastic, and pulls away from the side of the bowl. If very soft, add up to 1/2 cup of flour. Scrape the dough from the mixing bowl and knead lightly to form a ball. Butter a medium-size bowl with the remaining tablespoon of softened butter. Transfer the dough to the bowl and turn it in the bowl to coat with the butter. Cover with plastic and set in a warm spot to proof for 1 hour, or until doubled in bulk.
• After an hour, turn the dough out of the bowl, punch it down, and knead lightly to form into a ball. Put the dough back in the bowl, covered, and refrigerate for at least 2 hours or for up to 24 hours.
• To form the cake: flour a clean work space and roll the dough into a 20-x-10-inch rectangle, keeping the thickness consistent throughout. If the edges get thin, trim them to keep consistent. Cut the dough lengthwise into 3 strips. Paint each strip of dough with the melted butter, leaving a 1/2-inch border clean along the length of each of the strips. (Reserve any leftover butter for brushing on the cake before baking.) Sprinkle the butter with the brown sugar and cinnamon.
• Line a baking sheet with parchment. Fold each strip over, lengthwise and toward the clean edges, to enclose the cinnamon and sugar, and pinch the seam to seal the dough closed. Braid the 3 rope like pieces together. Transfer the braid to the baking sheet, and form the braid into a wreath by pressing the ends together. Cover with a towel, and set aside to proof for 40 minutes. Preheat the oven to 350 degrees F.
• Brush the cake with the reserved melted butter, and bake for 20 minutes, until golden brown. Tent the cake with foil and continue baking for 25 minutes. Keeping the cake on the baking sheet, cool on a rack. After the cake has cooled, carefully tuck the bean or almond into the underside of the cake.
• To make the icing: Whisk the confectioners' sugar with the water in a medium saucepan and heat very gently to dissolve the sugar. Divide the icing into 3 small bowls and add the food coloring to make a mild green, a golden yellow, and a purple (1/2 drop red and 1/2 drop blue). Brush the ridges of the dough while it is still warm with alternating Mardi Gras colors. Cool and serve.

GALETTE DES ROIS-KING CAKE

Steps:

• Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended. On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.
• Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides.
• Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top.
• For the tradition of Epiphany in the privacy of your kitchen cut the galette in as many parts as people in the party. In one of them, insert a little ceramic toy (big enough to prevent swallowing). In the old days, they used a dried fava bean, so to this day it is still called "la feve." Everyone picks 1 piece of galette the one who discovers the toy is made the king of the day and wears the crown. He picks a queen by putting the toy in her glass and everyone raises his or her glass and applauds. Same process in reverse if a lady finds the toy. Tradition says that the next party should be at the king's expense.

KING CAKE

Steps:

• Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
• Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
• Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
• Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
• Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
• Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
• Bake at 375 degrees for 15 minutes or until golden.
• Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
• COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
• COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.