King Cake

This is an old one that I forgot to update with the recipe.  However, it's just in time for Mother's Day.  It's a beautiful pastry and great for Sunday brunch (minus the colored sugar).  So, here it is for any adventurous bakers... it's a time consumer FYI.  

King Cake (large platter-$40)

I got this online a while back, but don't know from where

Pastry:

1 cup milk

1/2 stick butter

2-.25 oz pkg active dry yeast (4 ½ tsp)

½ cup sugar (split)

2 eggs

1 ½ tsp salt

½ tsp nutmeg

5 ½ cups all-purpose flour

Filling:

1 cup brown sugar

½ tsp cinnamon

2/3 cup pecans, chopped

½ cup flour

Optional:  ½ cup raisins

½ stick butter, melted

Or:

8 oz block cream cheese, softened

¼ cup sugar

Topping:

1 cup powdered sugar

1 Tbs water

¼ cup each:  purple, green, gold sugar crystals

Optional: traditional plastic baby

 Pastry:  Scald milk, remove from heat and stir in ½ stick butter.  Allow mixture to cool to room temperature.  In large bowl, dissolve yeast in 2/3 cup of warm water with 1 Tbs sugar.  Let stand until creamy (about 10 minutes).  When yeast mixture is bubbly add the cooled milk and butter mixture.  Whisk in the eggs and stir in the remaining sugar, salt and nutmeg.  Beat the flour into the milk/egg mixture 1 cup at a time.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, (about 8-10 minutes).  Kneading can be done using the electric mixer on low speed stopping 2 or 3 times to readjust dough.  Lightly grease a large bowl and place the dough in the bowl turning to coat dough completely.  Cover with a damp cloth or plastic wrap and let rise in warm place until doubled in volume (about 2 hours).  Once risen, punch down and divided dough in half. 

Filling:  Combine the brown sugar, cinnamon, pecans, flour and raisins (optional).  Pour melted butter over dry ingredients and mix until crumbly.  Or, beat cream cheese and sugar until mixed thoroughly.

Formation:  Roll dough halves out into large, long rectangles (about 10”x16”).  Spread the filling evenly down the center of the dough and roll over like a jelly roll beginning with the wide side sealing in the filling.  Bring the ends of each roll together gently mashing to seal the seams to form one large oval shaped rings.  Place each ring on a parchment lined cookie sheet.  With scissors make 1” slits in the top of the dough at 2” intervals.  Let rise in warm spot until doubled in sized (about 45 minutes). 

Baking:  Preheat oven to 375*  Bake in preheated oven for 25-30 minutes. Cool on rack for 30 minutes. 

Optional:  Push the plastic baby into the bottom of the cake. 

Topping:  Mix powdered sugar and water until it mixture forms a paste.  Pour down the center of the bread and let the frosting run down the sides of the bread. Heavily sprinkle purple, green and gold sugars alternating colors every 3”.