King Cake


I had found this recipe in my Grandmother's cookbook written on a piece of paper with many, many notes all over it. Cross outs, additions, and one-note circled: "No Sugar". Which I believe is the crystal-colored sugar you sprinkle on the icing, I know she was not a fan of additional sugar being added. I remember you said it did not add anything and it was messy.


Here is my Grandmother's recipe for King Cake which is actually just a Brioche Coffee Cake.


Ingredients


Cake

1 cup of bread flour

3/4 cup of all-purpose flour

3 eggs

2 1/2 tablespoons of raw sugar

1 teaspoon of salt

3/4 teaspoon of Vanilla Extract

1/3 teaspoon of Almond Extract

1/2 teaspoon of ground cinnamon

4 tablespoons of unsalted butter, room temp


Cake Starter

1/4 cup of half and half, warmed - needs to be at least between 90 and 100 degrees

6 tablespoons of bread flour

1 1/2 tablespoons of raw honey

1 package of Active dry Yeast - 2 1/4 teaspoons


Filling

4 tablespoons of unsalted butter

1/2 cup of brown sugar

1 cup of chopped pecans


Egg wash

1 egg

1 tablespoon of half and half


Frosting

1/3 cup half and half

1 to 2 teaspoons of fresh lemon juice

2 cups of powdered sugar

1/3 teaspoon corn starch


Cyrstal sugar for decoration: Gold, Purple, Green


Directions


Place cake starter into a bowl and whisk until combined, needs to be smooth. Cover and let rise for about 20 to 25 minutes. Note: I use the stand mixer bowl, it will make it easier for the next step.


In a bowl whisk together the dry ingredients for the cake.


Now add the cake ingredients to the bowl with the starter, use the paddle first until combined and starting to form a ball, and then switch to the bread hook, and knead for at least 4 minutes: at medium speed.


Now add the butter one tablespoon at a time; each tablespoon of butter must be well incorporated into the dough before adding the next. Kneed for an additional 2 minutes after the last tablespoon of butter has been added. Turn out into a buttered bowl, cover, and let rise for at least one hour or until doubled in size.


While bread is rising make the filling. Place butter into a saucepan and melt, then add the sugar and whisk until dissolved and well combined. Remove from heat and fold in the pecans and set aside.


Line a baking sheet with parchment paper and preheat the oven to 375 degrees.


Prepare a work surface to roll out the dough.


Roll out the dough to about 6 inches by 24-inches rectangle. Spread pecan filling in the center, then roll into a long rope (24-inch side). Connect end to form a circle and place on prepared baking sheet seam end down. Cover with plastic wrap or a damp towel and let rise for another hour.


Prepare egg wash and wash bread and then bake for 25 to 30 minutes, until golden brown. Remove and let cool on the baking sheet for about 15 minutes. Transfer to a cooling rack.


While the cake is cooling place all the ingredients for the icing in the stand mixer and whip until smooth.


Transfer cooled cake to serving platter and drizzle with icing and add crystal sugar before the icing has set.







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