Intentional conversation about spiritual things
over really good food

King Cake

King Cake was the dessert for our Mardi Gras dinner, but is there really any time of year we don't like this? This recipe is for one of our smaller cakes, and serves about 12. 

Cake ingredients:

1/4 tsp (2 envelopes) active dry yeast 
1/2 cup granulated sugar 
12 tablespoons (1 1/2 sticks) unsalted butter, melted 
1 cup warm milk  
5 large egg yolks, at room temperature 
4 1/2 cups bleached all-purpose flour 
2 teaspoons salt 
1 teaspoon freshly grated nutmeg 
1 teaspoon grated lemon zest 
1 teaspoon vegetable oil 
1 teaspoon vanilla extract 
1 pound cream cheese, at room temperature 
4 cups confectioners' sugar 
1 plastic king cake baby or a pecan half 
5 tablespoons milk, at room temperature 
3 tablespoons fresh lemon juice 
Purple-, green-, and gold-tinted sugar sprinkles 

Method:

1) Add yeast, sugar, butter, milk, mix. 
2) Add egg yolks and vanilla, mix. 
3) Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated.  Move to dough hook.  Beat until balled. 
4) Oil, cover, let rise for ~2 hours. 
5) Turn out, work by hand into rectangle ~30"x6".  Spread filling over bottom half, roll over, form into loop.  Optionally hide token. 
6)  Cover and let rise for 45 min. 
7) Brush top with milk. 
8) Bake at 350 for 25-30 min or until golden brown. Ice and serve. 

Filling 

1 lbs cream cheese 
1 c confectioners sugar 

Allow cream cheese to come to room temperature. Mix well. 

Icing 

2 c confectioners sugar 
5 TB milk 
3 TB lemon juice 

Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioners' sugar in medium-size mixing bowl. Stir to blend well.  Optionally separate half of the icing and color portions of it for decoration.