King Cake Recipe
It’s Twelfth Night tonight, January 6th, the traditional start of the Carnival season, and that means King Cake parties in Louisiana. Whoever gets the baby trinket in their piece of King Cake either hosts the next King Cake party, or chokes to death because their host didn’t warn them that it was within the cake, so please do so. I will update this post tomorrow with more on the historical meaning of the cake and so forth, but for now, lets just have some cake.
The recipe:
King Cake Recipe
For the Brioche:
1 Envelope Active Dry Yeast
2 Tbsp Warm Water (115 degree F)
1 tsp Iodized Salt
2 Tbsp Granulated Sugar
1/4 Cup Milk
2 tsp Orange Zest, minced
2 Cups All Purpose Flour, sifted
1 tsp Cinnamon
2 Eggs, beaten
1 1/4 sticks cold Unslated Butter, cut into very small dice
1 Egg beaten and 2 Tbsp water, for the eggwash
1 plastic baby trinket
Dissolve the yeast in the workbowl of a stand mixer fitted with the dough hook attachment, let stand until frothy.
Dissolve the salt, sugar, orange zest and milk in a small bowl. When dissolved combine the milk mixture with the yeast mixture. Mix the cinnamon with the flour.
With the mixer on low speed, add the eggs, then gradually add the flour, until all is incorporated. Knead on low speed for 10 minutes, or until a smooth elastic dough is formed. A little more flour may be necessary. With the motor running, incorporate the butter into the dough, a little at a time but rather quickly so that it doesn’t heat up and melt.
Turn the dough into an oiled bowl, loosely cover with plastic wrap and let rise for 1 hour in a warm spot.
When the dough has doubled in bulk punch it down, cover and place in the refrigerator overnight.
Preheat the oven to 350 degrees F.
Roll the dough out to a 6 x 18 inch rectangle. Spead the Pecan filling (recipe below) out in the middle of the rectangle along the whole length, leaving about 1 1/2 inch on each side. Place the baby trinket somewhere with the filling. Fold the length of the dough over the filling and roll up tightly, leaving the seam side down. Turn the roll into a circle, seam side down and put one end inside of the other to hide the seam, and seal the circle. Place the cake on a baking sheet and let rise, loosely covered with plastic wrap, for 45 minutes or until doubled in bulk.
Place the king cake into the oven and bake for 30 minutes or until golden brown.
When the cake cools, brush with some of the glaze (recipe below) thinned out with more cold water. This will help the sugars adhere. Decorate the cake with the colored sugars and drizzle some of the thicker glaze onto the cake.
Place on a large round serving plate and decorate with Mardi Gras beads, doubloons and whatever else that you like.
For the Pecan filling:
1 Cup Pecan halves, broken up slightly and roasted until fragrant
2/3 Cup Brown Sugar
1 tsp Vanilla extract
1 tsp Cinnamon
1/2 tsp Ground Allspice
1 pinch of salt
4 Tbsp Steen’s Cane Syrup
Combine all of the ingredients together.
For the glaze
1/2 Cup Powdered Sugar
1 Tbsp Bourbon
Water (enough to make a paste that can be drizzled)
Combine the sugar and bourbon, whisk in enough water to make a glaze that can be drizzled.
My friend Jason of Off The Broiler also brought this Latin-American version of King Cake to my attention courtesy of Daisy Martinez. It’ s Marzipan filled and looks absolutely gorgeous.
Are you a chef? Outstanding.
Comment by Mary — January 7, 2007 @ 12:23 am
Happy Mardi Gras!!!
Comment by Laurie — January 7, 2007 @ 11:55 am
I always prefer unslated butter, myself. The little bits of stone in the slated butter are bad for your teeth.
Comment by Adam Sampson — January 7, 2007 @ 4:22 pm
Your king cake loook just beautifil. I came on to your site to get ideas of what to serve for Mardi Gras (here in Italy) along with my gumbo. I just hope my version of king cake will come out as nicely.
Comment by Susan in Italy — February 10, 2007 @ 5:27 am
This recipe is delicious! Would also be great for breakfast.
Comment by Joan — February 18, 2007 @ 11:36 pm
can anyone tell me where I can buy porcelain feve??? I had saved many from childhood but cannot find them and I hoped to bake them in my cake…
Comment by jac — December 4, 2007 @ 1:07 pm
Dear Jac,
You can buy FEVES on e-bay.
Also check outthis website loaded with great info!
http://www.frenchcreoles.com
Bon Chance,
Estelle
Comment by Estelle — December 6, 2007 @ 4:37 pm
[…] You might have noticed everyone walking around with Roscas de Reyes this past Sunday. We certainly did. They were getting ready to celebrate Día de los Tres Reyes (Day of the Three Kings) – also known as 12 th Night (January 6 th ). This is the day when most Mexican children get presents from the three wise men who made the journey to see the Baby Jesus (instead of Santa Claus). In some areas of eastern Yucatan , this is not the custom, since their children do receive their gifts on Dec. 24. However, La Rosca de Reyes is a universal custom throughout Mexico . King Cakes may not be eaten before January 6 th nor after Carnival Day. King Cakes are not, as many believe, a big cinnamon bun made in a ring. King Cakes have their own recipe and there is no other “cake” that tastes like it. For decoration, Mexican cooks use dried and candied fruits. In Louisiana , the decorations are purple (justice), green (faith), and gold (power) sugar icings. Either in or under the King Cake, there will be a small figure of a Baby Jesus. In Mexico , including in Yucatan , whoever finds the baby must take it to the nearest church on February 2 nd ( Día de la Candelaria ) and must host a Día de la Candelaria party. King Cake parties are held even in elementary schools and in workplaces. In Louisiana , King Cake baking is an art and contests to see which bakery makes the best King Cake are taken quite seriously. If you would like to make your own King Cake, here’s a recipe from Emeril Lagasse and one from NOLA (New Orleans , LA) Cuisine. Enjoy! […]
Pingback by Yucatan Living - Roscas de Reyes, Colds and Senators! — January 7, 2008 @ 11:22 pm
I would die for a king cake right now……
Do you know what it means to miss new orleans!!
Comment by farrah — February 3, 2008 @ 3:34 am
My king cake is on the table at home…waiting for Mardi Gras celebration this evening!
Let the good times roll!!!!!!
Comment by Crystal — February 5, 2008 @ 12:48 pm
This king cake looks so good. I wish I would have taken the time to make one for my Cajun husband this year. Instead I took the lazy way out and bought at Publix. Blah!… Lesson learned!
Comment by Jes — February 5, 2008 @ 6:32 pm
I lived in NOLA 3 years befor K. I havn’t been back yet. I have been searching for this recipe and will now make one and drink a glass of wine. Thank you!
Comment by Steph Cakes — June 21, 2008 @ 7:07 pm
Make it! Ate it! Drank the wine. Loved it. Oh the memories!
Comment by Steph Cakes — June 27, 2008 @ 6:05 pm