KING CAKE RECIPE
- 1 package yeast
- 1/4 cup warm water
- 6 tablespoons milk, scalded & cooled
- 4 cups sifted flour
- melted butter
- 1 cup (2 sticks) butter
- 3/4 cup sugar
- 4 eggs (reduce if eggs are x-large)
Dissolve yeast in warm water. Add milk & enough flour, about 1/2 cup, to make a soft dough. In another bowl, combine butter, sugar, salt & eggs with electric mixer. Remove from mixer & add soft ball of yeast dough. Mix thoroughly. Gradually add 2 1/2 cups flour to make medium dough that is neither too soft nor too stiff. Place in a greased bowl & brush top of dough with butter. Cover with a damp cloth & set aside till doubled in bulk, about 3 hours. Use remaining 1 cup flour to knead dough into oval ring shape. The center should be about 7 x 12 inches. Connect ends of dough by dampening with water. Cover with a damp cloth and let rise until doubled in bulk, about 1 hour. A bean or one-inch plastic baby may be placed in the cake at this time.
Bake in 325 degree oven for 35-45 minutes or until lightly browned.
Decorate by brushing top of cake with corn syrup or white glaze icing (melted white tub icing works fine) and alternating bands of purple, green and gold color sugar. (To color sugar, add a few drops of food coloring to sugar and shake in tightly covered container until desired color is achieved.)