- Hands-on time:
- 30 mins. to 45 mins.
- Baking time:
- 40 mins. to 45 mins.
- Total time:
- 3 hrs 25 mins. to 3 hrs 50 mins.
- 12 cakes
Enjoy individual servings of New Orleans' traditional King Cake.
- 1/2 cup (8 tablespoons) butter, melted
- 3/4 cup lukewarm milk
- 2 large eggs + 1 large egg yolk, white reserved
- 1/4 cup sugar
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon lemon oil, or 1 teaspoon grated lemon rind
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- ½ cup Lemon Bits or lemon chips, optional
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
- 1 tablespoon + ½ to 1 teaspoon milk, enough to make a thick but pourable glaze
- yellow, purple, and green sparkling sugars
- 1) Mix and knead all of the dough ingredients to make a smooth, soft dough.
- 2) Let the dough rise, covered, for 1 hour.
- 3) Place 12 mini-panettone papers on a baking sheet. Or line a standard muffin pan with cupcake papers, and grease the papers.
- 4) With greased hands, divide the sticky dough into 12 equal pieces, forming each into a smooth ball.
- 5) Place the balls of dough into the papers. Cover the pan, and let the cakes rise for 1 hour. Towards the end of the rising time, preheat the oven to 350°F.
- 6) Whisk the reserved egg white with 1 tablespoon water, and brush it over the cakes.
- 7) Bake the cakes for 20 minutes, then tent them lightly with aluminum foil and bake for an additional 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and transfer to a rack to cool.
- 8) Beat together the icing ingredients, dribbling in the final teaspoon of milk until the icing is thick yet pourable.
- 9) Dip the top of each cake in the icing, or drizzle icing over the tops of the cakes. While the icing is still tacky, sprinkle with the colored sugars.
- Yield: 12 cakes.