Mardi Gras King Cake Recipe
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm milk (110° to 115°)
- 1/3 cup shortening
- 1/3 cup sugar
- 1 teaspoon salt
- 1 Eggland's Best Egg
- 4 to 4-1/2 cups all-purpose flour
- 2 cans (12-1/2 ounces each) almond cake and pastry filling
- 3 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 tablespoons water
- Purple, green and gold colored sugar
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars. Yield: 2 cakes (12 servings each).
Reviews for Mardi Gras King Cake(5)
Sort By :
This was wonderful. We normally get our king cakes from Gambino's bakery in New Orleans but this year I made them. I modified the recipe a bit by only using one can of almond paste split between the two cakes. I also added cream cheese spread over the almond paste. Excellent!
My granddaughter and I had fun making one very similar to this. I'll let you know how this one turns out.
This is also called Potica.....Slavic bread that is sweet enough to be called a cake. My aunt was always making this treat for us.
This recipe, though not anything like a "cake" (more like a pastry) was very good! I made one cake for a Mardi Gras themed birthday party and the other I took took work where it promptly disappeared! I was a little time consuming, but well worth it.
I would suggest letting the icing cool a bit to thicken up some before pouring (or just make it thicker). Otherwise most of it will run off the cake. The sugar coating needs to be added quickly as well so it can adhere to the icing before the icing dries.
To get the coloring in the picture, you will need a LOT of sugar.
This recipe was fun to prepare, and everyone enjoyed the bread. Very rich with the almond pastry filling! I'm not sure why this is called a "cake"--it is definitely a sweet bread, but no matter the name, it is a treat!