Mardi Gras King Cake Recipe

By KitchenGnome

Ingredients

• GLAZE:
• 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 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

Details

Servings 24
Preparation time 40mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large mixing 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).

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Originally published as Mardi Gras King Cake in Taste of Home's Holiday & Celebrations Cookbook
Annual 2007, p191