King Cake

Name: King Cake
Yield: 12 - 16 serving(s)
Ingredients: 3/4 c. plus 1 tablespoon whole milk; 1 1⁄4-ounce package active dry yeast; 1/4 c. plus 1 teaspoon granulated sugar; 3 c. all-purpose flour; 1 tsp. ground cinnamon; 1 tsp. kosher salt; 3 large egg yolks plus 1 large egg, at room temperature; 1/2 c. (1 stick) unsalted butter, at room temperature; 1 tsp. finely grated lemon zest; 1 tsp. pure almond extract; 1 tsp. pure vanilla extract; Oil, for greasing; 1 c. pecans, chopped; 1/3 c. light brown sugar; 4 tbsp. unsalted butter, at room temperature; 1 empty 28-ounce can (label discarded), washed; 1 8-ounce package cream cheese; 1 1/2 c. confectioners’ sugar; 1/2 tsp. pure vanilla extract; Purple sanding sugar, for sprinkling

By The Good Housekeeping Test KitchenPublished: Nov 15, 2019

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Mike Garten

Yields:

12 - 16 serving(s)

This sweet, yeasted cake ring was brought to Louisiana by French and Spanish Settlers, and is now associated with Mardi Gras, the festival leading up to the start of Lent. Bakeries sneak a plastic baby Jesus into the sweet. Whoever finds it has to buy (or make!) the cake next year!

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Ingredients

For Dough

3/4 cup plus 1 tablespoon whole milk
1 1⁄4-ounce package active dry yeast
1/4 cup plus 1 teaspoon granulated sugar
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. kosher salt
3 large egg yolks plus 1 large egg, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 tsp. finely grated lemon zest
1 tsp. pure almond extract
1 tsp. pure vanilla extract
Oil, for greasing

For Filling

1 cup pecans, chopped
1/3 cup light brown sugar
1 tsp. ground cinnamon
4 Tbsp. unsalted butter, at room temperature
1 empty 28-ounce can (label discarded), washed

For Frosting

1 8-ounce package cream cheese
4 Tbsp. unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1/2 tsp. pure vanilla extract
Purple sanding sugar, for sprinkling

Directions

1. Step 1Make dough: Microwave 3⁄4 cup milk until warm to touch (about 110°F). Whisk in yeast and 1 tsp sugar and let sit until foaming, about 10 minutes.
2. Step 2In large bowl, whisk together flour, cinnamon, salt and remaining 1/4 cup sugar.
3. Step 3Using electric mixer, whisk together egg yolks, butter, lemon zest, and extracts. Stir in yeast mixture to combine. Gradually mix in flour mixture. Using dough hook, mix on lowest speed until smooth dough forms, 5 to 7 minutes. Transfer to lightly oiled bowl, cover with damp towel and let rise until doubled in size, about 1 hour.
4. Step 4Meanwhile, make filling: In small bowl, combine pecans, brown sugar, and cinnamon. Turn out dough onto lightly floured surface and roll to 10- by 15-inch rectangle. Spread with softened butter and sprinkle with pecan mixture. Starting from long side, roll dough into tight log, lightly pinching seam to seal.
5. Step 5Grease outside of can and place in center of large oiled baking sheet. Wrap log around can, seam side down, gently pulling from center of log to stretch around. Using a little water as glue, pinch ends together to seal.
6. Step 6Cover dough with damp towel and let rise until dough doesn’t bounce back when pressed gently with finger, 45 minutes to 1 hour.
7. Step 7Heat oven to 375°F. In small bowl, whisk remaining egg and 1 tablespoon milk. Lightly brush dough with some egg mixture and bake 15 minutes. Rotate pan and remove can and brush inside of cake with egg mixture, then continue baking until light golden brown, 10 to 15 minutes more. Transfer to wire rack to cool.
8. Step 8Meanwhile, make frosting: Using electric mixer, beat cream cheese and butter on low speed to combine. Add confectioners’ sugar and beat to combine. Mix in vanilla. Spread on top of cooled cake, then sprinkle with colored sugar.