Recipe

Mardi Gras King Cake Recipe

	Peetabear / All my dishes 9 months ago this is the history and the tradition of the Kings Cake: No Mardi Gras celebration is complete without a King Cake, also known as Twelfth Night Cake. This cake is actually a sweetened yeast bread, usually baked in a ring shape. The cake is frosted w... More Prep:60m Cook:15m Servings:0	Peetabear
	kings cake mardi gras

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Fans

clbacon

juels

gagagrits

mbeards2

minitindel

Ingredients

1/4 cup butter or margarine

1 (16 ounce) container sour cream

1/3 cup sugar

1 teaspoon salt

2 (.25 ounce) envelopes active dry yeast

1 tablespoon white sugar

1/2 cup warm water (100 to 110 degrees F.)

2 eggs

6-1/2 cups all-purpose flour, divided

1/2 cup white sugar

1-1/2 teaspoons ground cinnamon

1/3 cup butter or margarine, softened

Colored Frostings (see below)

Colored Sugars (see below)

Dried pea, bean, or 1-inch tall plastic or ceramic baby (optional, see Note)

Colored Frosting:

3 cups powdered sugar

3 tablespoons butter, melted

3 tablespoons milk

1/4 teaspoon vanilla extract

2 drops green food color

2 drops yellow food coloring

2 drops blue food coloring

2 drops red food color

Colored sugars:

1-1/2 cups white sugar

Directions

Cook butter or margarine, sour cream, sugar, and salt in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees F.

Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Stir together 1/2 cup sugar and cinnamon; set aside.

Punch dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.

Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375 degrees F. for 15 to 20 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.

Colored Frostings:

Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.

Colored Sugars:

Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

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Comments

clbacon 9 months ago said:
Happy Mardi Gras!

minitindel 9 months ago said:
This is wonderful cake ive had it before yum yum
thanks for posting it and on my birthday too lol your sooooooo sweet lol
and a drink to go with it wow i need the main course now lol

five

tink

gagagrits 9 months ago said:
Peeta how nice for you to post this on Fat Tuesday, this brings back all the memories of New Orleans....

juels 9 months ago said:
I've heard of this bread! Sounds really pretty and so yummy! Thanks for providing the history info too, very interesting!

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