Are you ready to transport your taste buds to the vibrant streets of New Orleans? This Emeril Lagasse-inspired King Cake recipe is your ticket to a Mardi Gras celebration, regardless of the time of year! This easy recipe brings the delicious flavors of cinnamon, sugar, and a touch of mystery (that hidden plastic baby!) right to your kitchen. Whether you're a seasoned baker or a kitchen novice, this recipe promises a delightful and memorable experience. Get ready for a delicious journey!
Ingredients:
For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 4 tablespoons (½ stick) unsalted butter, melted and cooled
- 1 teaspoon salt
- 4 ½ - 5 cups all-purpose flour
For the Filling:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-4 tablespoons milk
- Assorted sprinkles (purple, green, and gold are traditional!)
- A small plastic baby
Instructions:
Making the Dough:
- Activate the Yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and kicking!
- Combine Wet Ingredients: Add the egg, melted butter, and salt to the yeast mixture. Whisk until well combined.
- Gradually Add Flour: Gradually add the flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if needed, but be careful not to over-flour.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Assembling and Baking the King Cake:
- Prepare the Filling: While the dough is rising, cream together the softened butter and sugar until light and fluffy. Stir in the cinnamon.
- Roll and Fill: Punch down the risen dough and roll it out into a 12x18 inch rectangle. Spread the cinnamon filling evenly over the dough.
- Shape the Cake: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
- Form the Ring: Gently form the log into a ring, joining the ends and pinching them together to seal. Place the ring on a baking sheet lined with parchment paper.
- Second Rise: Cover the ring with plastic wrap and let rise for another 30-45 minutes, until slightly puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown. Keep an eye on it to prevent burning.
Glazing and Decorating:
- Make the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk if needed to reach your desired consistency.
- Glaze and Decorate: Once the cake has cooled slightly, pour the glaze over the top, letting it drip down the sides. Immediately sprinkle with your colorful sprinkles. Carefully hide the plastic baby inside the glaze before it sets.
Cooking Tips and Variations:
- For a richer flavor, use brown sugar in the filling.
- Add a touch of nutmeg or allspice to the filling for a warm spice blend.
- You can use different types of sprinkles or even edible glitter for extra sparkle.
- If you don't have a plastic baby, you can use a small, washed-clean toy or a pecan.
Nutritional Information (Approximate per serving):
- Calories: Around 350-400 calories (depending on size and glaze)
- Fat: Around 15-20g
- Carbohydrates: Around 50-60g
- Protein: Around 4-5g
This Emeril-inspired King Cake is a delightful treat perfect for sharing with family and friends. Enjoy the sweet taste of Mardi Gras! Remember to check for the hidden baby – whoever finds it gets crowned King or Queen of the celebration!