Classic cinnamon-swirl cake that is a Mardi Gras tradition in New Orleans. A plastic baby (or a dried bean) is hidden in the cake. Whoever finds the token in his or her piece will have a year of good luck. In some areas, whoever finds the token is obliged to provide the next King Cake.

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Name: Mardi Gras King Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: French
Ingredients: 2 packages Active dry yeast; 1/2 cup Warm water 110 - 115 degrees; 1/2 cup Sugar; 1/2 cup Butter softened; 1/2 cup 2% Milk 110 - 115 degrees; 2 Egg yolks; 1-1/4 teaspoon Salt; 1 teaspoon Lemon peel grated; 1/4 teaspoon Nutmeg; 1/4 teaspoon Cardamom optional; 3-1/2 cups Flour; 1 Egg beaten; Filling; 2 teaspoons Cinnamon; 1/2 cup Sugar; Glaze; 3 cups Confectioners Sugar; 1 teaspoon Vanilla; 5 tablespoons 2% Milk; Sand Sugar Purple, Yellow, Green

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INGREDIENTS

2 packages Active dry yeast
1/2 cup Warm water ; 110 - 115 degrees
1/2 cup Sugar
1/2 cup Butter ; softened
1/2 cup 2% Milk ; 110 - 115 degrees
2 Egg yolks
1-1/4 teaspoon Salt
1 teaspoon Lemon peel ; grated
1/4 teaspoon Nutmeg
1/4 teaspoon Cardamom ; optional
3-1/2 cups Flour
1 Egg ; beaten
Filling
2 teaspoons Cinnamon
1/2 cup Sugar
Glaze
3 cups Confectioners Sugar
1 teaspoon Vanilla
5 tablespoons 2% Milk
Sand Sugar ; Purple, Yellow, Green

Servings

INSTRUCTIONS

In a large bowl, dissolve yeast in warm water. Add sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg, cardamom, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, adding flour as needed, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Roll into a 16 x 10 inch rectangle. Combine cinnamon and sugar for filling; sprinkle over dough to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with beaten egg.

Bake at 375 degrees for 25-30 minutes or until golden brown. Cook completely on a wire rack. For glaze, combine the confectioner's sugar, vanilla, and milk. Spread over cake and sprinkle with colored sugars.

NOTES

Do not bake the plastic baby in the cake, it should only be added after the cake cools.

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Mardi Gras King Cake

2 packages Active dry yeast
1/2 cup Warm water 110 - 115 degrees
1/2 cup Sugar
1/2 cup Butter softened
1/2 cup 2% Milk 110 - 115 degrees
2 Egg yolks
1-1/4 teaspoon Salt
1 teaspoon Lemon peel grated
1/4 teaspoon Nutmeg
1/4 teaspoon Cardamom optional
3-1/2 cups Flour
1 Egg beaten
 Filling
2 teaspoons Cinnamon
1/2 cup Sugar
 Glaze
3 cups Confectioners Sugar
1 teaspoon Vanilla
5 tablespoons 2% Milk
 Sand Sugar Purple, Yellow, Green

In a large bowl, dissolve yeast in warm water.  Add sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg, cardamom, and 2 cups of flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, adding flour as needed, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Turn onto a lightly floured surface.  Roll into a 16 x 10 inch rectangle.  Combine cinnamon and sugar for filling; sprinkle over dough to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Place seam side down on a greased baking sheet; pinch ends together to form a ring.  Cover and let rise until doubled, about 1 hour.  Brush with beaten egg.

Bake at 375 degrees for 25-30 minutes or until golden brown.  Cook completely on a wire rack.  For glaze, combine the confectioner's sugar, vanilla, and milk.  Spread over cake and sprinkle with colored sugars.

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 12 Servings

Calories: 412
Calories from Fat: 146 (35%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.7g
Cholesterol 75.6mg		23 %
Sodium 4763.5mg		164 %
Potassium 44.2mg		1 %
Total Carbohydrate 68.5g		20 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 67.9g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 412

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