TRADITIONAL NEW ORLEANS KING CAKE
Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 cake (12 pieces).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough 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. Cover and let rise until doubled, about 1 hour. Brush with egg., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.
Nutrition Facts : Calories 321 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
KING CAKE
This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.
Provided by ARVILLALAR
Categories Desserts Cakes Holiday Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 462 calories, Carbohydrate 69.5 g, Cholesterol 128.1 mg, Fat 17.3 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 10 g, Sodium 511.9 mg, Sugar 35.9 g
WORLD'S MOST DELICIOUS KING CAKE RECIPE EVER
King cake has been a dish that has been traditionally made and eaten on different Catholic feast days, including 3 Kings Day (the Epiphany) and also Mardi Gras (Fat Tuesday). There is a baby Jesus hidden inside the cake, it is shaped like a crown, and now it generally features the New Orleans colors of purple, green, and yellow.
Provided by Lacy
Categories Dessert
Time 2h30m
Number Of Ingredients 17
Steps:
- Start by preheating your oven to 200°F.
- Take the 2 eggs from your refrigerator and place them into a bowl of warm water. Let them warm up for 5 minutes to bring them to room temperature.
- In a separate bowl, add your warm milk, 1 tbsp of sugar, and yeast. Stir this mixture with a fork or a whisk. Allow this to sit for 5-10 minutes, at which point your yeast should be bubbling or growing in size. If it's not, throw this mixture out and start again.
- Next, pour your yeast mixture, eggs, and melted butter into a stand mixer, or if you don't have one you can whisk it by hand.
- Mix this until it's combined, and then add half of the flour.
- Next, add in the remainder of the sugar and the salt. When this is mixed you can add the remainder of the flour. Keep mixing until this is well incorporated.
- Lightly flour a surface to work on with your dough, and use this to knead the dough for 5-7 minutes. You can knead the dough using the "taco method", meaning fold it over, press together, fold it over, press together, etc.
- When your ball of dough is nice and smooth, put 2 tbsp of olive oil in the bottom of a large bowl and place the ball of dough inside. Cover the top of the bowl and allow it to rise in a warm area for about an hour.
- Come back in an hour when it has risen.
- After the dough has risen for an hour, punch it down.
- Again, turn it onto your lightly flowered surface and knead for another 1-2 minutes.
- Using a rolling pin, roll the dough into a large rectangle. This should be about 20 inches long.
- Now we are going to add the ingredients in the "filling" category. Brush the softened butter onto the dough, and cover it with the cinnamon sugar. Make sure this covers the entire surface of the dough.
- Optionally, you can sprinkle pecans onto the dough at this point as well.
- Tightly roll the dough long ways, similarly to the way you would a jelly roll.
- Roll it onto a piece of parchment paper, which you can slide onto your baking dish. Bring the 2 ends of the long roll together to form the shape of a circle or oval. Either shape is great. Seal the 2 ends together. You can use a bit of water or milk to help with this.
- Cover and let it rise again for another hour.
- After rising for 60 minutes, brush the entire cake with milk. Now it's ready to bake!
- Bake this cake in a 375°F oven for 25-30 minutes, or until it is golden brown.
- Let the cake sit for 15-20 minutes.
- Combine your powdered sugar, milk or water, and vanilla in a bowl. Stir the mixture until it's smooth. The icing should be thick, but also pourable.
- This is the time to add your plastic baby Jesus to your cake! Cut a small slit into the inside of the cake circle where it won't be seen, and slide the plastic baby in.
- Now you can drizzle the glaze over the king cake. Promptly sprinkle it with green, yellow, and purple sanding sugar.
- Your king cake is now ready to serve!
KING CAKE RECIPE BY TASTY
King cake is typically enjoyed during Carnival, beginning with the Epiphany on January 6th and continuing until Fat Tuesday. A small plastic baby is often hidden inside the cake, and the person who receives the slice with the baby is responsible for bringing next year's cake. Once you serve it, make sure to alert your guests to the choking hazard!
Provided by Aleya Zenieris
Categories Desserts
Time 3h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the melted butter, milk, eggs, flour, granulated sugar, yeast, salt, lemon zest, and nutmeg. Mix on medium-low speed for 7-8 minutes, scraping down the sides of the bowl as needed, until the dough is silky smooth.
- Shape the dough into a ball. Grease a medium bowl with nonstick spray, transfer the dough to the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, until about 1½ times its original size.
- While the dough is rising, make the filling: In a separate medium bowl, combine the softened butter, brown sugar, cinnamon, and salt. Mix with a fork until thoroughly combined.
- Make the egg wash: In a small bowl, beat together the egg and milk with a fork until thoroughly combined.
- Assemble the king cake: Line a baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface. Lightly flour the top and roll out to a 10 x 22-inch rectangle. Use a pizza cutter or sharp knife to cut the rectangle lengthwise into 3 even strips.
- Use a small offset or silicone spatula to spread the filling evenly over half of the long side of each strip, leaving the other half of each strip uncovered. Brush the uncovered dough lightly with the egg wash. Starting from the side with the filling, roll each strip into a log and position seam-side down. Press one end of each of the logs together, then braid the logs into a single long strand. Bring the ends of the braid together to make a ring, pressing together to secure. Carefully transfer the ring to the prepared baking sheet, making sure to maintain the large opening in the center. Cover with plastic wrap and let proof in a warm place for 30-45 minutes, until the dough is pillowy to the touch.
- Preheat the oven to 375°F (190°C).
- Brush the ring with egg wash. Bake for 30-32 minutes, until golden brown. Remove from the oven and let cool completely, about 1 hour.
- Decorate the cake: Carefully flip the cake upside down and use a sharp knife to create a small slit in the bottom. Hide the plastic baby in the slit. Flip the cake right-side up.
- Make the glaze: In a medium bowl, whisk together the powdered sugar, 2 tablespoons milk, the lemon juice, and vanilla until smooth. Add the remaining milk as needed to create a thick, yet pourable glaze.
- Pour the glaze evenly over the top of the cake. While the glaze is still wet, decorate with alternating stripes of green, yellow, and purple sparkling sugar. Let the icing set for at least 30 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 410 calories, Carbohydrate 83 grams, Fat 2 grams, Fiber 6 grams, Protein 13 grams, Sugar 36 grams
KING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h30m
Yield one 12-inch cake
Number Of Ingredients 25
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.
CLASSIC KING'S CAKE
Our traditional Mardi Gras cake gets your personal touch with your choice of festive and colorful toppings.
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 17
Steps:
- In small bowl, sprinkle yeast over warm water to dissolve. Set aside.
- Combine flour, sugar, nutmeg and salt in a large mixing bowl of stand mixer. Stir in lemon and orange peel. Make a well in the center and add yeast mixture, milk, beaten eggs and beaten egg yolks. Gradually fold together. Add 1/2 cup of the butter and beat using dough hook of a stand mixer on Low speed until dough forms ball.
- Place ball on floured board and knead until smooth and elastic, adding flour if necessary. Butter the inside of a large bowl with 1 tablespoon of the butter. Place dough in bowl and turn to coat the entire surface with butter. Cover and set aside for 45 minutes, or until doubled in size.
- Heat oven to 375°F. Brush a large baking sheet with remaining butter. Return dough to lightly floured surface, knead several times. Shape into 14 inch long roll. Place on baking sheet and form from a ring, pinching ends together.
- Bake for 25 to 30 minutes, or until golden brown. Cool cake on a wire rack.
- For the glaze, combine the powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Once cake has cooled, drizzle icing on top using a fork. Top with colored sugars and plastic baby, if desired. Serve.
Nutrition Facts : ServingSize 1 Serving
THE BEST CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit
Provided by Scott Loitsch
Categories Bakery Goods
Time 1h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Grease and line three 8-inch (20 cm) cake tins with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
- In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the mayonnaise and beat until the mixture is smooth and creamy.
- Preheat oven to 325˚F (160˚C).
- Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
- Using a rubber scraper, fold the dark chocolate chunks into the batter.
- Distribute the batter evenly between the 3 prepared cake tins.
- Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
- Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
- While your cakes are cooling, prepare the buttercream.
- In a large bowl, beat together the butter and vanilla.
- Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
- Frost and decorate to your liking.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams
KING CAKE CUPCAKES
Less yeasty and more cake-like than king cake, these quick cakes get you the vanilla-nutmeg-lemon-buttermilk flavor and fun colors of a traditional king cake - without waiting around for a yeasted dough to rise.
Provided by thehungryscientist
Categories Desserts Cakes Holiday Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.
- Stir together flour, baking powder, nutmeg, baking soda, and salt in a bowl. Cream butter, 3/4 cup plus 2 tablespoons sugar, and vanilla in a large bowl with an electric mixer until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add half of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined.
- Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
- Bake until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack, about 30 minutes.
- Meanwhile, make frosting. Blend cream cheese, butter, lemon juice, and lemon zest with an electric mixer until light and fluffy. Gradually beat in powdered sugar to reach a spreading consistency.
- Frost cooled cupcakes and decorate with luster dust and sanding sugars.
Nutrition Facts : Calories 317 calories, Carbohydrate 52.5 g, Cholesterol 31.1 mg, Fat 11.2 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 7 g, Sodium 201.1 mg, Sugar 43.5 g
More about "king cake recipe by tasty"
KING CAKE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
5/5 (1)
SHORTCUT KING CAKE IN 8 EASY STEPS - FOOD NETWORK
From foodnetwork.com
Author By
PECAN PRALINE KING CAKE - EASY KING CAKE RECIPE
From easykingcakerecipe.com
HOMEMADE KING CAKE RECIPE - CHEF BILLY PARISI
From billyparisi.com
CLASSIC KING CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
EASY-PEASY KING (BUNDT) CAKE - CINNAMON AND SUGAR
From cinnamonsugarandalittlebitofmurder.com
WHAT DOES KING CAKE TASTE LIKE? | RANDAZZO KING CAKE
From randazzokingcake.com
BRAIDED MARDI GRAS KING CAKE RECIPE - JETT'S KITCHEN
From jettskitchen.com
BEST MARDI GRAS KING CAKE - HOUSE OF NASH EATS
From houseofnasheats.com
EASY KING CAKE RECIPE - SOUTHERN EATS & GOODIES
From southerneatsandgoodies.com
HOW TO MAKE A KING CAKE - CALUDA'S KING CAKE
From kingcakeshop.com
SUPER CUTE AND EASY KING CAKE RECIPE (THE EASIEST EVER!)
From catholicicing.com
EASY KING CAKE - SEMI-HOMEMADE! - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
EASY KING CAKE - MOM LOVES BAKING
From momlovesbaking.com
REMARKABLY EASY KING CAKE RECIPE USING CINNAMON ROLLS
From cakedecorist.com
KING CAKE - CULINARY HILL
From culinaryhill.com
THE HOMEMADE KING CAKE RECIPE (WITH THE ONE WEIRD INGREDIENT) …
From neworleansmom.com
EASY KING CAKE RECIPE - SOULFULLY MADE
From soulfullymade.com
EASY KING CAKE - EVERYDAY EILEEN
From everydayeileen.com
KING CAKE - SUGAR SPUN RUN
From sugarspunrun.com
EASY ONE-DISH KING CAKE - JOY THE BAKER
From joythebaker.com
QUICK & EASY KING CAKE - FUELING A SOUTHERN SOUL
From fuelingasouthernsoul.com
KING CAKE | THE CAGLE DIARIES
From thecaglediaries.com
SUPER EASY KING CAKE RECIPE (WOW GOOD!) - SOUTHERN PLATE
From southernplate.com
EASY BUBBLE UP KING CAKE - CUTEFETTI
From cutefetti.com
EASY KING CAKE - CRAYONS & CRAVINGS
From crayonsandcravings.com
WHAT IS KING CAKE? HERE'S HOW TO MAKE IT FOR MARDI GRAS - TASTE …
From tasteofhome.com
EASY KING CAKE - RELISH
From relish.com
KING CAKE RECIPE - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
TASTEE DONUTS' MCKENZIE KING CAKE | | MARDIGRAS.COM
From mardigras.com
KING CAKE RECIPE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
KING CAKE RECIPE - BBC FOOD
From bbc.co.uk
EASY MARDI GRAS KING CAKE - KENNETH TEMPLE
From kennethtemple.com
TRADITIONAL KING CAKE (FOR MARDI GRAS) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
TRADITIONAL KING CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
MARDI GRAS KING CAKE RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
EASY KING CAKE RECIPE - HOW TO MAKE KING CAKE
From thepioneerwoman.com
QUICK EASY AND DELICIOUS KING CAKE RECIPE - GREAT EIGHT FRIENDS
From greateightfriends.com
EASY KING CAKE - PAULA DEEN
From pauladeen.com
KING CAKE IN 30 EASY STEPS | KING CAKE SHOP
From kingcakeshop.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love