15 February, 2010

Fleischmann's Yeast King Cake | Louisiana Cookin'



Fleischmann's Yeast King Cake ingredients
Makes 10 - 12 servings
For cake:
4.75 cups all-purpose flour, in all
1 cup sugar
2 pkgs Fleischmann’s Rapid Rise Yeast
3/4 cup milk
1/2 cup water
1 stick salted butter plus 1/4 cup melted butter
2 large eggs
1.5 tsp salt
1 Tbsp cinnamon


For glaze:
2 cups powdered sugar, sifted
2 to 3 Tbsp whole milk

For garnish:
Colored Sugars

Notes:


Directions
In a large bowl, combine 1.5 cups flour, 1/4 cup sugar and the undissolved yeast.

Heat milk, water and stick of butter until very warm, about 120°F to 130°F; add to the flour mixture and beat for 2 minutes using an electric mixer on Medium speed. Add eggs and 1/2 cup of the remaining flour and salt; beat on High speed for 2 minutes. Then, stir in the remaining flour to make a stiff batter.

Cover tightly with plastic wrap and refrigerate for about 2 hours. 

Punch down dough. Remove to a lightly floured surface and divide into 3 equal portions. Roll each portion to 28- x 4- inches; brush each with melted butter, then sprinkle evenly with the remaining 3/4 cup sugar and the cinnamon.

Beginning at the long end, roll-up tightly each up portion as for a jelly-roll; pinch seams to form long ropes. Braid; then form into an oval. Pinch ends together to seal. 

Place on a greased baking sheet. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Bake at 375°F until lightly golden, about 30 to 40 minutes. Remove from baking sheet to cool on a wire rack. Brush with powdered sugar glaze and sprinkle with the Mardi Gras colored sugars.

For the glaze, start with 2 Tbsp of milk and combine with the powdered sugar in a medium bowl and whisk until smooth. If the mixture is too thick, add the remaining tablespoon of milk. The mixture should be thick enough to stay in place when placed on the cooled king cake.

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