Buttery King Cake Recipe
- A plastic doll (1 inch high) or possibly a dry bean or possibly a dime or possibly a pecan half
- 1/2 c. lowfat milk
- 1 pkt active dry yeast
- 1/2 c. sugar
- 1 tsp salt
- 3 1/2 x to 4 c. bread flour, divided
- 1/2 c. (1 stick) unsalted butter, softened and cut into pcs
- 3 x Large eggs, slightly beaten
- 1 Tbsp. freshly grated lemon peel
- 1/2 tsp grnd nutmeg
- 1 x egg
- 1 Tbsp. lowfat milk
- 3 c. confectioners' sugar
- 1/4 c. fresh lemon juice
- 1 x to 2 Tbsp. lowfat milk Yellow, green and purple decorating sugars
- Heat 1/2 c. lowfat milk till hot (105 degrees to 115 degrees).
- In a large mixer bowl, dissolve yeast in hot lowfat milk.
- Stir in sugar and salt and mix well.
- Let stand a few min, or possibly till bubbly.
- Add in 2 c. of the bread flour, the butter, beaten Large eggs, lemon peel and nutmeg.
- With an electric mixer, beat on slow speed till all ingredients are moistened.
- Beat 3 min on medium speed.
- Stir in sufficient remaining flour to make a soft dough.
- On a lightly floured surface, knead dough till smooth and elastic, adding more bread flour if needed, about 5 min.
- Place dough in well-buttered bowl and cover loosely with plastic wrap.
- Let the dough rise in a hot place (80 degrees to 85 degrees) about 1 1/2 hrs, or possibly till dough doubles in volume.
- Punch down dough several times to remove air bubbles.
- Shape into a rope 24 inches long and place on a buttered baking sheet.
- Healthy pinch the ends together to create a ring.
- Cover dough with a cloth and let is rise in a hot place till it again doubles in volume, about 1 1/4 hrs.
- Preheat oven to 350 degrees.
- Whisk together the remaining egg and 1 Tbsp.
- lowfat milk; gently brush over the top of the dough.
- Bake 22 to 27 min or possibly till golden brown and cake sounds hollow when lightly tapped.
- Remove from baking sheet and cold completely on a wire rack.
- Once the cake is cold, press the doll, dry bean, dime or possibly nut gently into the bottom of the cake so which it is hidden.
- * Frosting: Combine confectioners' sugar, lemon juice and 1 Tbsp.
- lowfat milk.
- Stir with a wire whisk till smooth.
- If icing is too thick, stir in another 1 Tbsp.
- of lowfat milk.
- Spoon icing over top of ring, allowing it to run down the sides.
- Sprinkle with purple, yellow and green colored sugar, creating rows of each color about 1 1/2 inches wide.
- Repeat all around the ring.
- Makes 14servings.
bean, milk, active dry yeast, sugar, salt, bread flour, unsalted butter, eggs, freshly grated lemon peel, nutmeg, egg, milk, confectioners, lemon juice, milk
Taken from cookeatshare.com/recipes/buttery-king-cake-96574 (may not work)