Mardi Gras King Cake

Colors of purple for justice, green for faith and gold for power sprinkled on the top of this big cinnamon roll, I mean Mardi Gras King Cake, will surely delight your inner child!  Choosing to split this recipe into 2 cakes was a righteous thing to do; there’s one for us and one to share! The recipe makes a big “cake” and it really was a bit much for us to eat. However, if you have a crowd to serve, just make one huge one OR you can make individual ones in the form of buns! (Update included at the end of this post for Mardi Gras King Buns!)

The King Cake is said to have originated in France around the 12th century. It’s first sighting usually occurs on the Twelfth Night, or January 6th, marking the arrival of the Three Kings. In Louisiana, that signifies the beginning of the carnival season which ends on Mardi Gras. This cake is usually eaten throughout the season. Sometimes hidden within the cake, after baking, is a bean, pea, coin or a little plastic baby signifying the Christ Child. If you are the recipient of that slice, you are expected to bring the next King Cake and supposedly, you will have good luck throughout the year.

To begin, warm up the milk in the microwave to 115-120 F degrees. Dissolve the yeast and let it sit for a bit while you complete the next step.

Whisk the sugar, eggs, melted butter, nutmeg, extract and zest in a stand mixer. Carefully measure the flour by spooning it in and leveling it off. Gradually add one cup at a time, using a dough hook attachment. Once the dough releases from the side of the bowl, remove it to a oiled glass bowl, turning to coat.

Cover with plastic wrap and allow it to double in size in a warm place. One of my favorite methods, displayed here, is to heat a 2-cup measuring cup with water in the microwave for 4-5 minutes.  Then, place the bowl with the covered dough in the enclosed area for about an hour, not disturbing it. Voila! We are ready for the next step!

While you are the waiting on the dough to rise, prep the filling. Soften, but don’t melt, the butter; you want it to be easily spreadable. Toast the pecan chips and plump the raisins by pouring some boiling water over them. (Drain them before using!) Mix together the rest of the ingredients. Toss in the pecans and raisins to the mix before spreading it over the butter.

Punch down the dough and place it on a floured surface. Roll it into a 12″ X 18″ rectangle.

Spread on the softened butter using an offset spatula or a silicone brush. Sprinkle the filling evenly over the butter leaving a 1″ border. It’s at this point that I cut it into halves to form two smaller cakes. Roll up on the longest side and seal edges. Place on parchment paper on a rimmed baking sheet. Pinch the 2 ends together to form a circle. Cut slits to expose the filling and allow it to rise 2-3 hours. If only making one cake, roll up from the longest side shown below.

Brush with an egg wash just prior to placing it in the oven.Bake at 350 degrees for 25-30 minutes. Remove to a cooling rack by lifting the edges of the parchment paper. Once it’s cooled completely, it’s ready to ice!

Mix the sifted confectioner’s sugar, milk and vanilla until smooth. Drizzle the icing over the cakes. Sprinkle the first colored sugar at the 12, 3, 6 and 9 clock positions. The next colored sugar should be at the 1, 4, 7 and 10 positions. Lastly, sprinkle the third sugar at the 2, 5, 8 and 11 positions.

As you slice your Mardi Gras King Cake, be sure to shout, ” Laissez les bon temp rouler!” (Let the good times roll!

Mardi Gras King Buns:

Basically, these are completed as the cake is above through the filling step. Once the filling is spread on the dough, it is rolled up from the long side. Pinch end into the roll to help seal. Next, using a long piece of dental floss, (yes, I said dental floss), slide it under the roll, tie and pull tight as it slices through the roll. Repeat at 1″ intervals. If you have inch markings on your pastry mat, use those or mark with slight cuts to give you a visual of where to place floss under the dough for “tying off” the bun slices.

 

I place the buns on parchment paper in a large baking pan. You can use smaller pans or even cake pans if you don’t have one of comparable size. Cover and let them rise until about double in size. If your kitchen is on the chilly side, one method I have used to escalate the process is to warm the oven to 200 degrees. Then, TURN IT OFF. After about 5 minutes, place the pan in the oven, covered. Check in about 30 minutes.

Once they have a visable expansion, bake at  350  degrees for about  20-25 minutes,. If you have a thermometer, an internal temperature of 190 degrees should yield a yeast bread that is soft and moist, according to King Arthur Baking Company. Make sure it’s inserted in the bread and not the filling.  One thing I forgot here was to brush them with an egg wash to give them a more golden color. There will be a next time.

Once cooled, apply icing and sprinkle with the green, gold and purple sugars.

Serve them up or box up to give away to family, friends and neighbors! Happy Mardi Gras!!