Mardi Gras which French for Fat Tuesday begins on January 6 and culminates on the day before Ash Wednesday. The King Cake is a quintessential confection that is decorated in Mardi Gras colors. Purple signifies justice; green denotes faith; and gold or yellow signifies power. Traditionally, a tiny plastic baby is hidden in the King Cake. Whoever, ends up with the baby is named “King” for a day and bound by custom to host the next party and provide the King Cake.
Since we’re in the Mardi Gras season, I thought it would be fun to make a King Cake. I used the recipe based on King Cake in a Bread Machine from the Allrecipes site.
Ingredients for the King Cake Dough:
I used the following ingredients for the dough: water, salt, unsalted butter, egg, sour cream (I used reduced fat sour cream), granulated sugar, bread flour and bread machine yeast.
First, I placed the dough ingredients into the bread machine in the order listed, and started the machine on the dough cycle. I checked the dough after a bit to see if it was at the proper consistency. It was perfect! After the dough cycle ended, I rolled the dough into a 28×10-inch rectangle on a piece of floured parchment paper. I let it rest every now and then because it was somewhat elastic.
Making the Fillings:
Meanwhile, I worked on the two fillings. I used cream cheese and confectioners’ sugar beaten together for the first filing. I used granulated sugar, cinnamon and melted unsalted butter for the second filling.
Once the dough was roughly 28×10-inches, I trimmed the sides to form the rectangle. First, I spread the cream cheese filling on the dough to about 1-inch from the sides. Then I spread the sugar-cinnamon mixture on the cream cheese filling to about 1-inch from the sides.
I pinched the dough to seal the log, and formed a circle after placing it onto a parchment lined baking sheet. Using a little bit of water, I pinched the ends together to seal the circle and was very careful to ensure an even thickness. Then, I placed a small buttered Pyrex dish in the center to ensure that the center didn’t close up during the rise.
I let the cake cool for about 10 minutes. Then I decorated the King Cake with the icing, and colored sprinkles. Yum!