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Full Online Book HomeLearning KitchenCajunandcreole - Bread - King's Cake
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Cajunandcreole - Bread -  King's Cake Post by :Tim_Russ Category :Learning Kitchen Author :Unknown Date :December 2011 Read :874

Click below to download : Cajunandcreole - Bread - King's Cake (Format : PDF)

Cajunandcreole - Bread - King's Cake

5 teaspoons yeast
2 tsp. sugar
1/2 cup warm water
4 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp. salt
1 tsp. nutmeg
1/2 cup warm milk
1 tsp. lemon zest - finely minced
5 egg yolks
1/2 cup unsalted butter - in small pieces
2 (more) tbsp. butter
1 dried bean, pecan half, or plastic baby (from a novelty store)
egg wash
additional butter for top of cake
tinted sugar (*)


In a large bowl, stir yeast, water and 2 tsp. sugar. Let stand and allow yeast to swell a few minutes. Stir in 3 1/2 cups of the flour, 1/2 cup sugar, salt, nutmeg, and lemon zest. Mix well (an electric mixer works well for this) then add in egg yolks. Work in butter pieces and continue to beat until butter is incoporated and mixture is smooth.

Begin kneading (use a dough hook or by hand), until dough is smooth and elastic, working in remaining cup of flour as required. Kneading in the butter will seem odd but it works out eventually - it takes a bit of time for the dough to accept the butter. Dough should be smooth and not sticky. Knead 6-10 minutes (gently or slow speed of mixer).

Place dough in a lightly buttered bowl and place the entire affair in a plastic bag and loosely seal. Allow to rise until almost doubled, 45-90 minutes (a cool rise is fine for this).

Gently deflate dough. Brush work surface with some butter and form dough into a roll about 15 inches long. Form into a ring shape pressing ends to seal and place on a parchment lined baking sheet. Push bean pecan, or plastic baby into cake from the bottom so it is not visible.

Place entire baking sheet in a large plastic bag. Let rise until doubled - about 45-60 minutes. Brush top of cake with egg wash. Preheat oven to 375 F. Bake until golden brown - about 25 minutes. Cool on a wire rack.

Apply some butter to top of cake and then sprinkle on the sugars, using a separate color to cover one third of the cake each.

(*) To tint sugar:
Place about one cup of sugar in a bowl and knead or stir in food coloring (pastes are better). You can also do this in a food processor. Save leftovers for Christmas baking.

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