Southern Living Magazines King Cake Recipes

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MARDI GRAS KING CAKE



Mardi Gras King Cake image

If you can't get to Louisiana for Mardi Gras this year, making a king cake is the next best thing.

Provided by Southern Living Editors

Categories     Cakes

Time 3h40m

Yield 1 king cake

Number Of Ingredients 18

½ cup warm water (105°F to 115°F)
2 (¼-oz.) package active dry yeast
½ cup plus 2 tsp. granulated sugar, divided
2 teaspoons table salt
1 teaspoon ground nutmeg
1 teaspoon lemon zest (from 1 lemon)
4 - 5 cups all-purpose flour, plus more for work surface
4 large egg yolks
½ cup warm milk (105°F to 115°F)
½ cup (4 oz.) unsalted butter, melted
Cooking spray
½ cup finely chopped candied citron (optional)
Unsalted butter, for baking sheet
1 pecan half or uncooked dried bean
2 cups powdered sugar, sifted
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons water
Purple, green, and gold sanding sugar

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.

SOUTHERN LIVING MAGAZINE'S KING CAKE



Southern Living Magazine's King Cake image

This highly recommended recipe originally appeared in Southern Living in January 1990. 12-years later, it is still a fitting end to any traditional Mardi Gras celebration.

Provided by Allrecipes Member

Yield 28

Number Of Ingredients 27

¼ cup butter or margarine
1 (16 ounce) container sour cream
⅓ cup sugar
1 teaspoon salt
2 (.25 ounce) envelopes active dry yeast
1 tablespoon white sugar
½ cup warm water (100 to 110 degrees)
2 large eggs eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ teaspoons ground cinnamon
⅓ cup butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
¼ teaspoon vanilla extract
2 drops green food color
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food color
1 ½ cups white sugar
2 drops green food color
2 drops yellow food coloring
2 drops red food color
2 drops blue food coloring

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.
  • STIR together 1/2 cup sugar and cinnamon; 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 cinnamon mixture and softened butter 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 pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
  • 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 jar or zip-top plastic bag; seal. Shake 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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 53.2 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 120.9 mg, Sugar 29.9 g

SOUTHERN LIVING MAGAZINE'S KING CAKE



Southern Living Magazine's King Cake image

This highly recommended recipe originally appeared in Southern Living in January 1990. 12-years later, it is still a fitting end to any traditional Mardi Gras celebration.

Provided by Allrecipes Member

Yield 28

Number Of Ingredients 27

¼ cup butter or margarine
1 (16 ounce) container sour cream
⅓ cup sugar
1 teaspoon salt
2 (.25 ounce) envelopes active dry yeast
1 tablespoon white sugar
½ cup warm water (100 to 110 degrees)
2 large eggs eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ teaspoons ground cinnamon
⅓ cup butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
¼ teaspoon vanilla extract
2 drops green food color
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food color
1 ½ cups white sugar
2 drops green food color
2 drops yellow food coloring
2 drops red food color
2 drops blue food coloring

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.
  • STIR together 1/2 cup sugar and cinnamon; 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 cinnamon mixture and softened butter 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 pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
  • 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 jar or zip-top plastic bag; seal. Shake 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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 53.2 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 120.9 mg, Sugar 29.9 g

SOUTHERN LIVING MAGAZINE'S KING CAKE



Southern Living Magazine's King Cake image

This highly recommended recipe originally appeared in Southern Living in January 1990. 12-years later, it is still a fitting end to any traditional Mardi Gras celebration.

Provided by Allrecipes Member

Yield 28

Number Of Ingredients 27

¼ cup butter or margarine
1 (16 ounce) container sour cream
⅓ cup sugar
1 teaspoon salt
2 (.25 ounce) envelopes active dry yeast
1 tablespoon white sugar
½ cup warm water (100 to 110 degrees)
2 large eggs eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ teaspoons ground cinnamon
⅓ cup butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
¼ teaspoon vanilla extract
2 drops green food color
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food color
1 ½ cups white sugar
2 drops green food color
2 drops yellow food coloring
2 drops red food color
2 drops blue food coloring

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.
  • STIR together 1/2 cup sugar and cinnamon; 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 cinnamon mixture and softened butter 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 pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
  • 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 jar or zip-top plastic bag; seal. Shake 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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 53.2 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 120.9 mg, Sugar 29.9 g

SOUTHERN LIVING MAGAZINE'S KING CAKE



Southern Living Magazine's King Cake image

This highly recommended recipe originally appeared in Southern Living in January 1990. 12-years later, it is still a fitting end to any traditional Mardi Gras celebration.

Provided by Allrecipes Member

Yield 28

Number Of Ingredients 27

¼ cup butter or margarine
1 (16 ounce) container sour cream
⅓ cup sugar
1 teaspoon salt
2 (.25 ounce) envelopes active dry yeast
1 tablespoon white sugar
½ cup warm water (100 to 110 degrees)
2 large eggs eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ teaspoons ground cinnamon
⅓ cup butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
¼ teaspoon vanilla extract
2 drops green food color
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food color
1 ½ cups white sugar
2 drops green food color
2 drops yellow food coloring
2 drops red food color
2 drops blue food coloring

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.
  • STIR together 1/2 cup sugar and cinnamon; 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 cinnamon mixture and softened butter 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 pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
  • 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 jar or zip-top plastic bag; seal. Shake 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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 53.2 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 120.9 mg, Sugar 29.9 g

SOUTHERN LIVING MAGAZINE'S KING CAKE



Southern Living Magazine's King Cake image

This highly recommended recipe originally appeared in Southern Living in January 1990. 12-years later, it is still a fitting end to any traditional Mardi Gras celebration.

Provided by Allrecipes Member

Yield 28

Number Of Ingredients 27

¼ cup butter or margarine
1 (16 ounce) container sour cream
⅓ cup sugar
1 teaspoon salt
2 (.25 ounce) envelopes active dry yeast
1 tablespoon white sugar
½ cup warm water (100 to 110 degrees)
2 large eggs eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ teaspoons ground cinnamon
⅓ cup butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
¼ teaspoon vanilla extract
2 drops green food color
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food color
1 ½ cups white sugar
2 drops green food color
2 drops yellow food coloring
2 drops red food color
2 drops blue food coloring

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.
  • STIR together 1/2 cup sugar and cinnamon; 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 cinnamon mixture and softened butter 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 pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
  • 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 jar or zip-top plastic bag; seal. Shake 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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 53.2 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 120.9 mg, Sugar 29.9 g

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GRILLED POTATO WEDGES WITH MALT VINEGAR-TARRAGON DIP_image GRILLED POTATO WEDGES WITH MALT VINEGAR TARRAGON DIP

Kids' Sweet Potato Fries_image Kids' Sweet Potato Fries

Beer-Battered Fried Buttermilk Chicken_image Beer Battered Fried Buttermilk Chicken

Jamaican Saltfish Fritters (Stamp and Go)_image Jamaican Saltfish Fritters (Stamp and Go)

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