Side Pannel
New Orleans King Cake
New Orleans King Cake
- Recipe Submitted by Healthy Recipes on 03/08/2011
Category: Desserts, Holiday, Cakes
Ingredients List
- For the Cake:
- 8-ounce (half a container) sour cream
- 3 tablespoon sugar
- 2 tablespoon butter
- 1/2 teaspoon salt
- 1 (1/4-ounce) envelopes active dry yeast
- 1/4 cup warm water (100° to 110°)
- 1 1/2 teaspoon sugar
- 1 large eggs, lightly beaten
- 3 to 3 1/4 cups bread flour (3 to 3 1/4 cups all-purpose flour may be substituted, though please note that this would result in a more dense cake)
- 3 tablespoons sugar
- 2 tablespoons butter
- 1/2 teaspoons ground cinnamon
- Creamy Glaze (see ingredients below)
- Purple-, green-, and gold-tinted sparkling sugar sprinkles
- For the Creamy Glaze:
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons butter, melted
- 1 tablespoons fresh lemon juice
- 1/8 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Directions
Directions for the Cake:
1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
2. Stir together yeast, warm water, and 1 1/2 teaspoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
3. Beat sour cream mixture, yeast mixture, eggs, and 1 cup flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (2 to 2 1/4 cups) until a soft dough forms.
4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 2 tablespoons softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 3 tablespoons sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
7. Roll up each dough rectangle, jelly-roll fashion, starting at the long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
8. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
9. Preheat your oven at 375° and bake the cake for 14 to 16 minutes or until golden. Allow to cool slightly on wire racks (about 10 minutes). Drizzle Creamy Glaze (recipe below) evenly over warm cake and then sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
Directions for the Creamy Glaze:
1. Stir together powdered sugar, melted butter, lemon juice and vanilla extract.
2. Stir in milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
2. Stir together yeast, warm water, and 1 1/2 teaspoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
3. Beat sour cream mixture, yeast mixture, eggs, and 1 cup flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (2 to 2 1/4 cups) until a soft dough forms.
4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 2 tablespoons softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 3 tablespoons sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
7. Roll up each dough rectangle, jelly-roll fashion, starting at the long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
8. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
9. Preheat your oven at 375° and bake the cake for 14 to 16 minutes or until golden. Allow to cool slightly on wire racks (about 10 minutes). Drizzle Creamy Glaze (recipe below) evenly over warm cake and then sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
Directions for the Creamy Glaze:
1. Stir together powdered sugar, melted butter, lemon juice and vanilla extract.
2. Stir in milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
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