Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, January 3, 2008

King Cake

This Sunday is the Feast of the Epiphany. Many people prepare a King Cake on the Epiphany to celebrate, so I'm sharing my favorite King Cake recipe here for anyone who wants to plan to make one.

King Cake

1 pkg yeast
¼ cup warm water
6 t. milk, scalded and cooled
4 - 5 cups flour
2 sticks butter
¾ cup sugar
¼ t. salt
4 eggs
2 t. melted butter
cinnamon sugar
plastic baby doll or kidney bean
powdered sugar glaze
brightly colored sugar

Dissolve yeast in water.
Add milk and about 1/2 c. flour.
In a large bowl, blend butter, sugar, salt and eggs.
Add yeast mixture and mix thoroughly.
Gradually add 2-1/2 c. flour to make a medium dough.
Place in a greased bowl.
Cover and let rise until double, about 3 hours.
Knead more flour into dough, to make it rollable, and roll dough out into a 24-inch rectangle.
Sprinkle with cinnamon sugar.
Roll up jelly-roll style from long edge.
Pinch seams and form into a ring.
Push plastic baby doll or kidney bean into dough and pinch closed.
Bake 35 to 45 minutes or until lightly browned.
Cool and glaze and sprinkle with alternating bands of colored sugar.



Anonymous said...

Thanks for this recipe. It tasted very good. The only problem I had with it was that even after the addition of extra flour (up to at least a cup) the batter never got to a bread consistency. It was more like thick cake batter. So, I think it needs quite a bit more flour. It was fun to make for Mardi Gras.

scmom (Barbara) said...

So sorry about that. I did not make this recipe this year, but don't remember having a problem in the past. It doesn't seem like very much liquid, but I would say continue to add flour until you get a soft, but manageable, dough for the next time you run into this problem. The thing about dough is that the liquid:flour ratio depends upon a lot of things -- your brand of flour, the size of your eggs and the weather.