Mardi Gras King Cake

It’s that time of year again…Mardi Gras! While living in Baton Rouge, LA, we discovered the delectable dessert, and our most favorite comes from Gambino’s. They come in all different flavors, but my most favorite is the traditional filling of brown sugar, butter and cinnamon. Having never made one before, I decided this year would be the year. I came across this recipe and gave it a whirl. I followed the directions for the filling (minus the pecans) of melting the butter, and I found that the filling was then too runny and oozed out the sides. So next time I will prepare the filling as I do for cinnamon rolls–spread softened butter, then add brown sugar and spices. So the recipe below reflects my changes for future king cakes.

Most people don’t realize that the Mardi Gras colors actually have a meaning behind them. Purple = Justice, Gold = Power, and Green = Faith. The reason LSU’s colors are purple and gold, is that one time a long long time ago, the school needed some decorations, and the only decorations in the stores were items with Mardi Gras colors, so LSU then adopted purple and gold as the colors that represent the school.

Ingredients:

Cake:

• 1 Envelope Active Dry Yeast
• 2 TBSP. Warm Water (115 degree F)
• 1 tsp. Iodized Salt
• 2 TBSP. Granulated Sugar
• 1/4 c. Milk
• 2 tsp. Orange Zest, minced
• 2 c. Flour, sifted
• 1 tsp. Cinnamon
• 2 Eggs, beaten
• 1 1/4 sticks cold butter, cut into cubes
• 1 Egg beaten and 2 Tbsp water, for the egg wash

Filling:

• 1/4 c. butter
• 2/3 c. Brown Sugar
• 1 tsp. Vanilla extract
• 1 tsp. Cinnamon
• 1/2 tsp. Ground Allspice

Glaze:

• 1/2 c. powdered sugar
• enough lemon juice to make the glaze thin enough to drizzle
• purple, green and yellow sugar sprinkles

Directions:

1. Dissolve the yeast in the bowl of a stand mixer fitted with the dough hook attachment, let stand until frothy.
2. Dissolve the salt, sugar, orange zest and milk in a small bowl. When dissolved combine the milk mixture with the yeast mixture. Mix the cinnamon with the flour.
3. With the mixer on low speed, add the eggs, then gradually add the flour, until all is incorporated. Knead on low speed for 10 minutes, or until a smooth elastic dough is formed. A little more flour may be necessary. With the motor running, incorporate the butter into the dough, a little at a time but rather quickly so that it doesn’t heat up and melt.
4. Turn the dough into an oiled bowl, loosely cover with plastic wrap and let rise for 1 hour in a warm spot.
5. When the dough has doubled in bulk punch it down, cover and place in the refrigerator overnight.
6. Roll the dough out to a 6 x 18 inch rectangle. Mix the brown sugar, vanilla, cinnamon and allspice in a bowl. Spread the softened butter on the dough and then sprinkle the brown sugar mixture evenly over the dough, leaving about 1 1/2 inch on each side. Fold the length of the dough over the filling and roll up tightly, leaving the seam side down. Turn the roll into a circle, seam side down and put one end inside of the other to hide the seam, and seal the circle. Place the cake on a baking sheet and let rise, loosely covered with plastic wrap, for 45 minutes or until doubled in bulk.
7. Preheat the oven to 350 degrees F.
8. Before baking, brush the entire king cake with the egg wash.
9. Place the king cake into the oven and bake for 30 minutes or until golden brown–start checking at 25 minutes.
10. When the cake cool, drizzle the top of the cake with the icing and sprinkle with the colored sugar in stripes.
11. Place on a large round serving plate and decorate with Mardi Gras beads, doubloons and whatever else that you like.

King Cake: