Mardi Gras King Cake Food

MARDI GRAS KING CAKE

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• Open bread sticks. Press together the ends of 2 of the sticks to make 1 long stick. Repeat with the remaining bread sticks giving you 6 long sticks. Taking 3 at a time, loosely braid together. Repeat with remaining dough. Pinch the braids together end to end.
• Leaving a 3-inch hole in the middle, loosely coil braids around one another on prepared baking sheet. Press ends together.
• Bake in preheated oven for 16 to 20 minutes or until completely golden brown. Remove from oven and cool completely. Carefully insert the baby into the cake in between the seams of the braid.
• In a medium pot combine the cream cheese frosting and heavy cream. Heat over low heat until warm and smooth, stirring constantly. Pour glaze over cake and sprinkle with sanding sugars.

MARDI GRAS KING CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool on a wire rack. For glaze, combine confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.

MARDI GRAS KING CAKE

Steps:

• Combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan.
• Heat slowly until butter is melted; cool to lukewarm.
• Beat four of the eggs in a large bowl with a wire whip; stir in milk mixture.
• Sprinkle yeast and 1 teaspoon sugar into warm water in a cup.
• Stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes).
• Add to egg mixture, blending well.
• Add lemon and orange rind.
• Mix flour into egg mixture, one cup at a time to make a stiff dough.
• Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking.
• Place in a large greased bowl; turn dough to coat all over with shortening.
• Cover with a towel and let rise in a warm place until double in bulk.
• Punch down; knead a few times and divide in half.
• Using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times.
• Place on a large greased cookie sheet in a half circle.
• Repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter.
• Lift the ring slightly at one side and push the bean about an inch into the dough from the bottom.
• Cover and let rise again until double.
• While the dough rises, beat remaining egg in a small bowl and brush over dough.
• Preheat the oven to 375F during the second rising.
• Bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped.
• Slide carefully from the baking sheet to a wire rack; cool thoroughly.
• Before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water).
• Drizzle over the ring and decorate with candied citron and sprinkles.

SUPER EASY MARDI GRAS KING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil.
• Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
• Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
• Divide the frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green, and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

MARDI GRAS KING CAKE

Steps:

• Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
• When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour 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 elastic, about 8 to 10 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
• To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
• Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
• Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

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.

MARDI GRAS KING CAKE

Steps:

• Preheat the oven 350 degrees F. Combine the yeast, sugar, and butter in the bowl of an electric mixer fitted with a dough hook. Add the milk and with the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. Gradually add yolks to the yeast mixture.
• In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl.
• Coat the dough with the remaining teaspoon of vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours.
• Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well.
• In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside.
• Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides 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.
• Place a clean well-greased (free of all paper, etc.) 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking.
• Press the baby (small plastic doll) into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size.
• With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown.
• After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve.

MARDI GRAS KING CAKE!

Steps:

• Using a bread maker, add all liquid ingredients first: water, milk, and egg. Next add the butter, salt, sugar, and flour. Make a well in the flour and add the yeast. Mix on the dough cycle.
• Mix the filling ingredients together and set aside.
• Once the dough cycle is complete, on a floured surface using a floured roller, roll to a rectangle of about 10 x 18 inches (give or take).
• Place the filling in the middle into a log shape. Roll up long ways (to make a long log) and brush the final edge with water before pressing it into the log to seal. This method ensures that the filling is in the middle when sliced into it.
• Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. I used a medium saucepan and wrapped the dough around it to make a nice large circle. Cover and place in warm place for the dough to rise for about 45 minutes.
• Cook in oven at 350 degrees for about 20 - 30 minutes, the roll should be a nice golden brown color. Lift the cake from below and insert the toy baby where you want it. Allow to cool before applying the icing.
• Prepare the icing by mixing all ingredients together. You can add more milk or powdered sugar to your liking. You want it to be a pourable consistency.
• Drizzle over top of cake with a spoon. I used a clean squeezable condiment bottle. Then add the green, yellow, and purple sprinkles. Allow the icing to harden before serving.

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.

MARDI GRAS KING CAKE

Steps:

• Prepare the Cake: Stir together warm water (105°F to 115°F), yeast, and 2 teaspoons of the sugar in a small bowl; set in a warm place until foamy, about 5 minutes.
• Beat salt, nutmeg, zest, 4 cups of the flour, and remaining ½ cup sugar in a stand mixer fitted with a paddle attachment on medium-high speed until combined, about 30 seconds. Add egg yolks, warm milk, melted butter, and yeast mixture; beat on medium-high speed until smooth, about 1 minute.
• Turn dough out onto a lightly floured work surface; knead in up to remaining 1 cup flour, ⅓ cup at a time, until dough is no longer sticky. Continue kneading until dough is smooth and elastic, about 10 minutes.
• Place dough in a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85°F) free from drafts until doubled in bulk, about 1½ hours.
• Punch down dough, and place on a lightly floured work surface. (If desired, sprinkle with candied citron; knead until citron is evenly distributed.) Shape dough into a cylinder 30 inches long.
• Place dough cylinder on a buttered baking sheet; shape into a ring, pinching ends together to seal. Press pecan half gently into dough ring from underside of dough so it is completely hidden inside the dough. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 350°F.
• Bake Cake in preheated oven until golden brown, 25 to 30 minutes. Let cool on baking sheet 30 minutes.
• Prepare the Glaze: Stir together powdered sugar, lemon juice, and water in a small bowl until smooth.
• Drizzle Cake with Glaze; sprinkle with sanding sugar, alternating colors.

MARDI GRAS KING CAKE

Steps:

• FOR THE CAKE:.
• Gently heat the milk to a warm body temperature (about 100 degrees). In a small bowl, whisk the warm milk with the yeast and sugar. Set aside for 5 to 10 minutes until bubbly.
• In the bowl of a stand mixer fitted with the paddle attachment, add the creme fraiche, eggs and vanilla extract. Mix on low to combine. Add the yeast mixture, melted butter and 1 teaspoon of kosher salt.
• On low speed, add the flour one cup at a time, and mix until the dough comes together. It's okay if it's not completely smooth, there is more kneading to come!
• Remove the dough from the bowl, and place on a large counter or work surface. Divide the dough into 3 equal portions. Working with one portion at a time, add desired amount food coloring and knead by hand to distribute evenly. This will take some time, and it's okay if the color is streaky - it's more important that the dough is smooth. Well-fitted disposable gloves are great to prevent staining your hands.
• Place the colored dough balls into three small, greased bowls and cover with plastic wrap. Let them rise for 45 minutes to an hour in a warm spot. The dough is ready when it is almost doubled in size.
• In a small bowl, stir together the brown sugar, ground cinnamon and 1 teaspoon kosher salt.
• Lightly flour the work surface and roll each dough portion out to roughly 18 by 6-inch rectangles. Evenly scatter the brown sugar filling over each rectangle. Roll each piece of dough into a spiraled log, like a cinnamon bun, moistening the end with water to seal.
• Once all three pieces are rolled, joint the ends of all three together with some water and braid the logs together. Move the braid to a parchment lined baking sheet and form the braid into a large ring, joining the ends together by firmly pressing them together with warm water.
• Cover the sheet with plastic wrap and let rise for 20 to 30 minutes. Preheat your oven to 375 degrees F.
• Once the ring has puffed slightly, bake at 375 degrees F for 30 to 35 minutes. It should be golden brown on top, and not gooey when poked with a knife. Let cool.
• FOR THE ICING:.
• In the bowl of an electric mixer fitted with a paddle attachment, beat together the cream cheese, powdered sugar, vanilla extract and salt until smooth. Add the warm water. Divide the icing into three portions and tint with the desired amount of food coloring.
• Ice the cooled cake as desired. To get a stringy effect, use 3 piping bags with very small tips and zig zag the icing over the cake alternating the colors.