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King Cake
This traditional New Orleans sweet bread gets an update with rum flavored dough and pecan praline filling.
Course
Brunch/Dessert
Cuisine
Holiday
Prep Time
2
hours
hours
Cook Time
40
minutes
minutes
Total Time
2
hours
hours
40
minutes
minutes
Servings
24
Calories
167
kcal
Author
Marye Audet-White
Ingredients
King Cake Dough
2
packages
active dry yeast
½
cup
warm water
110F - 115F
1
cup
warm milk
110F
½
cup
rum
1
egg
½
cup
butter
melted and cooled to 110F
5-⅔ to 6-⅔
cups
all purpose flour
⅓
cup
vital wheat gluten
⅓
cup
sugar
add a little more if you like a sweeter bread
2
teaspoons
cinnamon
2
teaspoons
kosher salt
1
plastic baby
find in the cake decorating or baby shower section
Pecan Praline Filling
1-½
cups
pecans
chopped
1
cup
brown sugar
½
cup
butter
2
teaspoons
vanilla
Glaze
1-½
cups
Confectioner's sugar
4 to 6
tablespoons
heavy cream
1
teaspoon
vanilla
⅛
teaspoon
almond extract
Green, Yellow, Purple sugars
Instructions
King Cake Dough
Stir the ½ cup warm water and the yeast together with a pinch of the sugar. Set aside until it's foamy - about 5 minutes
Blend the egg, milk, rum, and butter and add to the yeast mixture.
Stir in 3 cups of the flour, the cinnamon, the sugar, and the salt.
Beat
at medium speed about 2 minutes.
Add the vital wheat gluten and enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl.
Knead about 4 minutes or 8 minutes by hand.
Put in greased bowl, grease the top of the dough, and let rise in a warm place until double -- about an hour.
Punch down and then let rest 10 minutes.
Divide dough into 3 equally sized parts and roll each part into a long rectangle about 4 inches wide by 18 inches long.
Spread the praline filling down the center of each rectangle. Sprinkle with pecans.
Fold
one side of the dough over the filling and pinch along the edge to seal. Gently roll into a cylinder. Repeat with each rectangle.
Braid the filled cylinders and form into an oval.
Bake at 400F about 20 to 25 minutes or until done. Bread is about 200F on the inside when it is finished.
Remove from oven rub with butter, cover with a towel, and let cool.
Tuck the plastic baby inside the cake somewhere.
Pecan Praline Filling
Stir the brown sugar into the melted butter to make a smooth paste. Add the vanilla.
Set aside until ready to fill and shape the dough.
King Cake Glaze
Mix the Confectioner's, vanilla, almond extract, and
cream
until smooth. Add more
cream
as needed to get a thick glaze.
Spread on cooled cake.
Sprinkle the green, purple, and yellow sugars in thick sections on the glaze immediately.
Nutrition
Calories:
167
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
28
mg
|
Sodium:
272
mg
|
Potassium:
43
mg
|
Fiber:
0
g
|
Sugar:
14
g
|
Vitamin A:
265
IU
|
Vitamin C:
0
mg
|
Calcium:
28
mg
|
Iron:
0.3
mg