Mardi Gras King Cake
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1/2 cup warm milk (110 to 115 degrees)
1/3 cup shortening
1/3 cup sugar
1 teaspoon salt
1 large egg, room temperature
4 to 4-1/2 cups all-purpose flour
2 cans (12-1/2 ounces each) almond cake and pastry filling
GLAZE:
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons water
Purple, green and gold colored sugar
In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar,
salt, egg and 2 cups flour. Beat on medium speed 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, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll
one portion into a 16-in. x 10-in. rectangle. Spread almond filling 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. Repeat with remaining dough and filling.
Cover and let rise until doubled, about 1 hour.
Preheat oven to 375 degrees. Bake until golden brown, 20-25 minutes. Cool on
a wire rack. For glaze, combine confectioners' sugar, vanilla and enough
water to achieve desired consistency. Spread over cooled cakes. Sprinkle
with colored sugars.
Editor's Note
This recipe was tested with Solo brand cake and pastry filling. Look for it
in the baking aisle.
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1/2 cup warm milk (110 to 115 degrees)
1/3 cup shortening
1/3 cup sugar
1 teaspoon salt
1 large egg, room temperature
4 to 4-1/2 cups all-purpose flour
2 cans (12-1/2 ounces each) almond cake and pastry filling
GLAZE:
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons water
Purple, green and gold colored sugar
In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar,
salt, egg and 2 cups flour. Beat on medium speed 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, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll
one portion into a 16-in. x 10-in. rectangle. Spread almond filling 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. Repeat with remaining dough and filling.
Cover and let rise until doubled, about 1 hour.
Preheat oven to 375 degrees. Bake until golden brown, 20-25 minutes. Cool on
a wire rack. For glaze, combine confectioners' sugar, vanilla and enough
water to achieve desired consistency. Spread over cooled cakes. Sprinkle
with colored sugars.
Editor's Note
This recipe was tested with Solo brand cake and pastry filling. Look for it
in the baking aisle.
