- 1/2 cup sugar
- 2 tablespoons active dry yeast
- 2 teaspoons salt
- 4 to 4-1/2 cups all-purpose flour
- 1 cup 2% milk
- 3/4 cup butter, cubed
- 5 egg yolks
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 1-1/3 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- Purple, yellow and green colored sugars
- In a large bowl, mix the sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg yolks; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
- For filling, mix sugar and cinnamon in a small bowl. Punch down dough. Turn onto a lightly floured surface; roll into a 24-in. x 6-in. rectangle. Sprinkle cinnamon-sugar lengthwise down one half of the dough. Fold dough lengthwise over filling; pinch seam to seal. Transfer to a greased baking sheet, seam side down. Shape into a ring, pinching ends together to seal. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
- Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool completely. For topping, mix the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over cake; sprinkle with colored sugars. Yield: 1 cake (16 slices).
Reviews forFestive King's Cake
"This was a fun recioe to make. I WISH I had read about spreading butter down on the dough as my filling harden l also. I also did the standard way of yeast rising. And it worked well."
"To the reviewer who had trouble with the filling being very hard, I would spread the dough with about 2 tablespoons of softened butter before sprinkling the filling on top.I made this version and also made another recipe which used cream cheese filling. This version took rather a long time to rise, but I usually use this method only with yeast doughs that will rise in the refrigerator. Next time I will proof the yeast in liquid. That said, everyone enjoyed this very much. My family preferred the cream cheese version, but begged me to keep this recipe, too. Thanks for a great recipe. I would ignore ratings that do not consider the recipe, and only remark on whether it is "traditional" or not. Everyone has different versions of their traditions, and this recipe makes a lovely dessert."
"The top statement is incorrect. You get the baby and the next Friday you throw a Mardi Gras party, and whoever gets the baby each friday throws the party till Fat Tuesday. I am from New Orleans born and raised 47 years...it's our French Tradition.Also King Cakes are made with brioche bread and do not taste like cinnoman rolls."
"easy & Delicious"
"Where does the plastic baby come in? Add after it is baked?"