Mardi Gras King Cake

Prep Time: 2½ Hours
Yields: 10 Servings

Comment:
The king cake is the traditional dessert of the Carnival season and was originally served on the Feast of the Epiphany. To make the dessert fun and unique, a bean was pressed into the dough prior to cooking. Whoever got the slice containing the bean had to host a party for all guests in attendance. Today, the bean has been replaced with a plastic baby to signify the New Year.

Ingredients for Dough:
½ ounce instant yeast
1½ cups warm water
½ cup sugar
5 cups flour
½ cup dry milk powder
2 tsps salt
2 eggs, beaten
1 cup melted butter

Method:
In a measuring cup, combine yeast and ½ cup of water. Set aside. In a large mixing bowl, sift together all dry ingredients. Using a dough hook on an electric mixer, blend ingredients 2–3 minutes on low speed. In a separate mixing bowl, combine eggs, ¾ cup butter and remaining water. Slowly pour liquids and blossomed yeast into mixing bowl with flour, gradually increasing speed. Mix 8–10 minutes or until dough separates from bowl. An additional ½ cup of flour may be sprinkled into bowl if dough is too wet. Brush a large stainless bowl with melted butter until coated then place dough inside. Brush dough with remaining butter and cover tightly with plastic wrap. Allow dough to proof in a warm place 1 hour or until double in size.

Ingredients for Glaze:
2 pounds powdered sugar
1 pinch salt
1 tbsp almond extract
¾ cup water
1 tsp cinnamon

Method:
In an electric mixer, combine sugar and salt. Mix on low speed while slowly pouring in almond extract and water. Add cinnamon and continue to blend until glaze is smooth. Set aside.

Ingredients for Assembly:
¼ cup melted butter
½ cup sugar
1 tbsp cinnamon
egg wash (½ cup milk, 2 eggs beaten)
purple, green and gold sugars

Method:
Preheat oven to 350°F. After dough has proofed, roll out onto a well-floured surface into an 18" x 12" rectangle. In a small bowl, combine sugar and cinnamon. Brush top of dough with melted butter, then sprinkle with sugar and cinnamon mixture. Cut cake vertically into 3 even sections. Pinch together end of each strip. Starting from the joined end, form into a basic 3-strand braid. Shape braid into a circle and pinch together to hold form. Brush entire cake with egg wash and proof in a warm place until it doubles in size. Bake 20–25 minutes or until golden brown. Drizzle glaze over entire cake and sprinkle with purple, green and gold sugars. These sugars are available at pastry and cake decorating outlets.