This Mardi Gras king cake recipe is baked in a round pan | The place NOLA Eats

Have you ever tried baking your personal king cake for Mardi Gras but? I like this recipe despatched to me by Frank Speyerer, a reader in north Texas. He flavors his with anise extract, lemon zest and nutmeg.  

One of many variations in Frank’s recipe is that he bakes the king cake in a round spherical pan. This ensures a pleasant form, and avoids the duty of getting to pinch collectively the ends of a dough ring.

Very important wheat gluten is added to yeast doughs by some bakers to make sure a great rise. It is non-compulsory if you do not have it.

That is an ever-popular king recipe that we first wrote about in 2015.

Thanks, Frank!

Frank’s King Cake

Makes 8 servings

1/2 cup heat water (100 to 110 levels)

2 teaspoons white sugar

2 (.25 ounces every) envelopes Fleischmann’s RapidRise yeast

1/2 cup heat milk (100 to 115 levels)

1/2 cup sugar

1/2 cup melted butter, cooled

2 teaspoons salt

4-5 cups bread flour

4-5 teaspoons important wheat gluten (non-compulsory)

5 egg yolks

1 teaspoon anise extract

1-1/2 teaspoons floor nutmeg

Grated zest of 1 lemon

Vegetable oil/shortening

1 plastic child toy


Makes 1-1/2 cups

Each Thursday we provide the scoop on NOLA eating. Enroll at the moment.

2 cups sifted powdered sugar

1 teaspoon almond extract

2-3 tablespoons water

Purple, inexperienced and gold sugar

Dissolve 2 teaspoons sugar in 1/2 cup heat water in a small bowl. Add yeast. Combine effectively and let stand in a heat place for about 10 minutes till yeast resembles creamy foam.

In the meantime, scald milk by heating it in a heatproof glass container in a microwave oven till milk is simply sizzling, steaming with small bubbles across the edges; don’t boil.

Mix the milk, sugar, butter and salt within the bowl of a massive electrical mixer and funky to lukewarm.

Stir in 2 cups of the flour and beat effectively. Add the yeast combination and the marginally crushed egg yolks, one yolk at a time. Stir within the grated lemon peel, anise extract and nutmeg. Regularly add the remaining flour one cup at a time.

Utilizing a dough hook, beat for 10 minutes on low pace. As soon as all of the dry substances are included effectively, enhance pace and beat 5 minutes, or till the dough begins to drag away from the edges of the bowl. (When you don’t have a mixer with a dough hook, knead the dough on a floured floor till it’s clean and elastic, about quarter-hour.)

Prove on a evenly floured floor and knead for 8 to 10 minutes, till the dough is clean and elastic, including flour as crucial to forestall stickiness.

Place in a well-greased bowl and switch it to grease all sides. Cowl the bowl with plastic wrap, set in a heat (85 levels), draft-free place* and let rise till doubled in dimension, about 1-1/2 hours.

Punch dough down and prove onto a evenly floured floor. Poke gap in dough and form dough right into a circle. Pull the dough into the form to suit your round baking pan.** Coat the pan with non-stick flour spray and place the dough within the pan.

Cowl the ring with a towel and place in a heat, draft free place. Let the dough rise for about 45 minutes or till the dough doubles in dimension.

Preheat oven to 350 levels. Bake half-hour or till inside temperature is 190 levels. To forestall the cake from getting too brown on prime, tent the highest with foil when it’s simply golden brown.

Rigorously take away the cake from the round pan and funky on a rack.

When cool, make the icing.

Mix 1 teaspoon almond extract, water and a pair of cups sifted powdered sugar in a medium bowl. Stir to mix effectively.

With a rubber spatula, unfold the icing evenly excessive of the cake, or  drizzle it on, as desired.

Instantly sprinkle the coloured sugars in 2- to- 3 inch alternating bands of purple, inexperienced and gold. Gently push the infant appeal into the underside of the cake. Serve.

*A closed unlit gasoline oven is a wonderful draft-free place. The warmth from the pilot supplies enough heat for correct rising. With an electrical oven, flip to 150 levels for about 3 minutes, then flip off the warmth and open the door for 3 minutes. Place the bowl of dough within the oven and shortly shut the door. This provides you with an approximate temperature of 85 levels, good for even and pretty fast rising.

**When you don’t have a round baking pan: Form dough right into a cylinder 30 inches lengthy and 6 inches in diameter. Place dough roll on a evenly greased baking sheet. Deliver ends collectively to kind an oval ring, moistening and pinching edges collectively to seal.

Place a well-greased 2-pound espresso can within the middle of the ring to take care of the form.


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