This recipe makes an authentic Louisiana King Cake with a lightly sweet crumb and crunchy colored sugar topping. Great with café au lait or rich chicory coffee.
Course Breakfast, Dessert
Cuisine Cajun, Creole, Louisiana, New Orleans, NOLA
In a small bowl, combine yeast and 1/4 cup water and set aside for the yeast to bloom.
In the bowl of the stand mixer, combine 1/4 cup sugar, all purpose flour, dry milk powder and salt. Whisk well to combine. Secure the bowl in the stand mixer and insert the dough hook.
In a separate bowl, combine one egg, 6 tablespoons melted butter and remaining 1/2 cup water and whisk well to combine.
Slowly pour egg mixture and bloomed yeast into the flour mixture while mixing on low speed. Gradually increase speed to medium and mix for 8-10 minute sor until dough starts to pull away from the sides of the bowl. Note if dough doesn't pull away, add more flour a heaping tablespoon at a time and incorporate fully before adding more. (Depending on the humidity of the day, it will affect how the flour absorbs liquids...(I had to add about half a cup more flour because of the humidity here in South Florida.)
Brush a large stainless steel bowl with butter and transfer the dough to the bowl. Cover with plastic wrap and let proof for about an hour or until the dough doubles in volume.
Line a baking sheet with parchment paper or a silpat and set aside.
When dough has risen, generously flour a work surface and transfer the dough. Sprinkle with a little extra flour and knead 10-12 times until smooth. Roll the dough out into a rectangle, about 9" x 12".
Combine the cinnamon with the remaining 1/4 cup of sugar and mix well.
Brush the remaining melted butter over the dough. Sprinkle the cinnamon sugar evenly over the melted butter.
Using a pizza cutter or sharp knife, cut the dough into 3 equal sections (3" x 12"). Pinch the dough together at the top, so that it holds. Braid the 3 pieces of dough to the end and lightly pinch together.
Carefully transfer the dough to the prepared baking sheet and form into a circle, pinching the two ends together to stick.
In a small bowl mix together the egg and a teaspoon of water. Brush the egg wash over the dough and set in a warm, draft free place to proof and double in size again.
While the dough proofs, heat the oven to 350°. When dough has risen, bake for 20-25 minutes or until cooked through and golden brown. Remove the King Cake from the oven to cool.
MAKE THE GLAZE:
In a medium bowl, combine the powdered sugar, salt, almond extract, water and cinnamon and whisk until smooth.
Transfer the cake to a cake plate and pour the glaze liberally over the top of the cake. (Note: for a neater appearance, you can also place the cake on a wire rack to glaze, so that excess runs off the cake. Then gently transfer the glazed cake, while the glaze is still wet, to a cake plate and decorate with sprinkles as instructed below.)
Place the sprinkles into 3 separate small bowls. Use a spoon to sprinkle the colored sugar in patches of each color over the cake, covering the entire cake with sparkling sugar. Tuck the baby or bean, underneath the cake, but don't tell anyone where it is. Slice and serve. (Remind people to be on the lookout for the baby -- and don't eat it.) Whomever gets the baby (or bean) is responsible for bringing the King Cake the following year.