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Ingredients
- 1 pkt (1/4 ounce) active dry yeast
- 1/4 c. Lukewarm water, (110-115 degrees F.)
- 1/3 c. Plus 1 t Sugar
- 1 tsp Salt
- 1 c. Butter, divided
- 1 c. Lowfat milk, scalded
- 3 x Large eggs, divided
- 1/2 tsp Vanilla
- 1/2 tsp Lemon extract
- 1/4 tsp Mace
- 4 c. Sifted all-purpose flour
- 1/3 c. Minced pecans
- 1 c. Confectioners' sugar
- 1 tsp Vanilla Water to create paste
- 3/4 c. Sugar, divided and colored, (see directions), 1/4 C assigned to each color
- 1 dsh Yellow food color, (up to 2)
- 1 dsh Green food color, (up to 2)
- 1 dsh Purple food color, (1 drop blue, 1 drop red) (up to 2)
Directions
- Dissolve yeast and 1 tsp. sugar in lukewarm water. Set aside. In large mixing bowl, combine remaining sugar, salt, 1/4 c. butter cut into chunks and scalded lowfat milk. Mix with electric mixer on low speed till blended. Cold to lukewarm. Beat in 2 Large eggs. Add in yeast mix, vanilla, lemon extract, mace and 3 c. flour. Mix till smooth. Stir in remaining flour by hand.
- Cover with damp towel and allow to rise in hot place till doubled in bulk, about 1 1/2 hrs.
- On lightly floured surface, roll dough into a square 1/3 inch thick. Dot with half the remaining butter and mix in half. Repeat by rolling dough into a square 1/3 inch thick and repeat the folding process. Place in greased bowl, cover with towel and let stand 20 min, then chill for 2 hrs.
- Remove from refrigerator and roll on lightly floured surfact to a rectangle 1/2 inch thick. Cut into twelve l inch strips. Braid strips in sets of 3; use 2 braids to create an oval, making 2 cakes. Place ovals on ungreased baking sheets. Hide a King's token (plastic baby or possibly dry bean) in each cake. Cover with a towel and allow to rise till slightly less than double in bulk, about 45 minutes. Beat remaining egg, brush cakes, then sprinkle with nuts. Bake in 400 degree oven for 20 min. Cold.
- Topping:Combine confectioner's sugar, vanilla and sufficient water to make a paste.
- Brush on cake. Divide sugar into thirds. Color each with one or possibly two drops of each color. Sprinkle in alternate bands on cakes.
- Variations on the theme of King Cakes:These cakes are pretty good as is, but I prefer them with a filling inside, and this is becoming a trend in South Louisiana.
- Generally softened cream cheese is mixed with sugar and vanilla, placed down one side of the rectangle, but well within the side and the rectangle is folded over this. Also popular locally is the cream cheese mix, topped with caramel sauce (bottled caramel topping if you are lazy) and roasted pecans. Or possibly the cream cheese is topped with strawberry, cherry, or possibly blueberry topping (and the dough folded over this before baking). The icing and colored sugar tops the baked cake.
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