King Cake

This time of year here in the Southeast and more particularly Louisiana, King Cake, is well, king. The history of the King Cake indicates that it began with the Feast of Epiphany, also known as King's Day or Twelfth Night, which celebrates the three wise men bearing gifts to the Christ Child 12 days after Christmas (January 6th). The baking of the King Cake is believed to have originated in France in the 12th century to honor the three kings. When French colonists settled in New Orleans, they brought the King Cake tradition with them. Originally, bakers would insert a bean or trinket into their King Cakes, to represent the baby Jesus. These days the trinket takes the form of a plastic baby however, to prevent the plastic baby from melting, it’s now placed into the King Cake after it is baked.

Shortly after the Civil War, a group called the "Twelfth Night Revelers" began the start of the carnival or Mardi Gras season (Twelfth Night to Ash Wednesday) with a King Cake as the main attraction. In New Orleans, the first cake of the season is served on Jan. 6 and thereafter until Mardi Gras Day. Whoever finds the plastic baby is then expected to buy the next King Cake. The traditional colors of the King Cake represent justice (purple), faith (green) and power (gold)- which in turn represent the 3 gifts of the Magi. King Cake comes in a variety of styles: braided, unbraided, filled and unfilled. The most simple is a brioche type cake iced with a sugary icing and then sprinkled with the colors of Mardi Gras. Because I like to be difficult, I chose to braid my King Cake and fill it with cinnamon sugar and pecans.

King Cake
20 servings

Cake:

4 eggs
1 cup evaporated milk
2 sticks butter
¼ cup sugar
2 teaspoons vanilla
5 teaspoons yeast
1 tablespoon sugar
1/3 cup warm water (between 100° and 110°F)
5 cups all purpose flour
1 teaspoon salt

Filling:

1 cup granulated sugar
2 tablespoons cinnamon
1 cup finely chopped pecans

Icing:

3 -4 cups powdered sugar
4 tablespoons milk

Preheat oven to 350. Break eggs into a small bowl and blend to combine. Set aside and allow them to come to room temperature.

Mix evaporated milk, butter and ¼ cup sugar in a saucepan and heat until butter melts and mixture is just beginning to bubble around the edges and the sugar and butter have melted. Remove from the heat and allow to cool. Add vanilla. Cool mixture to about 100°F.

Stir remaining tablespoon of sugar into warm water to dissolve quickly; add yeast and allow “sponge” to develop, about 10 minutes.

In an electric mixer, combine eggs and milk mixture with paddle attachment. Add “sponge” and slowly work in the flour and the salt switching to the dough hook attachment after adding the second cup of flour. Once flour is fully incorporated, knead the dough with dough hook on medium speed until the dough is smooth and elastic, about 10 minutes. Place dough in a large buttered bowl, turning dough to coat with butter. Cover the bowl with plastic wrap and a towel and allow dough to rise in a warm place until doubled in size, about 1 hour.

When dough is ready, punch down, and knead a few times in the bowl. Turn onto a floured surface and roll dough into a long rectangle, about ¼-inch thick. Cut dough into thirds lengthwise and brush with each third with melted butter. Combine sugar and cinnamon until mixed well and sprinkle each section with the cinnamon sugar. Top each section with finally chopped pecans. Roll up each section into a log and seal seams well by pinching them to close.

Braid the dough, shape into an oval and seal ends. Cover with a damp towel and allow to rise in a warm place for approximately 1 hour.

Bake risen cake for 25 to 30 minutes or until just golden. Remove the cake from the oven and place on a rack to cool slightly. Working quickly and using your hands, coat the warm cake with the sugar glaze and sprinkle with the colored sugars. Allow the cake to cool a bit before eating, but definitely try to enjoy while still warm.

Laissez Les Bon Temps Roulez!

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