My version of King Cake.
In celebration of Fat Tuesday I decided to make a King Cake. Turns out the cake isn’t so much a cake as a bread, but that doesn’t stand in the way of the dessert being delicious. Here’s my version of King Cake.
Dough
Into the bread maker put:
3 cups flour
1/3 cup sugar
1 teaspoon of salt
1 egg
One cup milk less a tablespoon
¼ cup melted butter
2-1/2 teaspoons of active dry yeast (which goes in your bread maker’s yeast dispenser)
When the dough is ready, roll it out into a long thing rectangle and then fill with:
Filling
¼ cup softened butter
¾ cup brown sugar.
Mix butter and sugar into a paste and then spread on the dough. Roll the dough up jellyroll fashion and then shape into a large circle.
Bake the King Cake for 15-18 minutes in a 350-degree oven. Ice with your favorite vanilla icing. My favorite go-to icing includes:
Icing
¼ cup softened cream cheese
¼ cup of softened butter
1-1/2 cups of confectioner’s sugar
Milk as needed (about a 1/2 cup)
Whisk cream cheese and butter together and then alternately add confectioner’s sugar and milk. I mix in just enough milk to make the icing easy to pour but not runny.
Decorate with yellow, green and blue colored sugars!