King Cake!

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King Cake for Mardi Gras

1 C Milk
1/4 C Butter
2 1/4 tsp yeast
2/3 C warm water
1/2 C brown sugar
2 eggs
1 tsp salt
1/2 tsp nutmeg
5 – 6 C flour

Filling:
1 C Brown Sugar (firmly packed)
1 T ground cinnamon
2/3 C chopped pecan
1/2 C flour
1/2 C raisins
1/2 C melted butter

Frosting: 
Confectioners sugar, water, to consistency — food dye

Dissolve yeast into warm water and let stand.  Heat milk to near scald, remove from heat and chop in your butter.   Allow mixture to cool while butter melts.   When cooled, add proofed yeast mixture.   Thoroughly mix in eggs, and then stir in remaining sugar, salt and nutmeg.    Add flour to mixture 1 C at a time — until dough has pulled together.  Knead until smooth and elastic.    Lightly oil a bowl and place the dough in the bowl, turning to coat.  Cover with a damp cloth and allow to stand in a warm place until doubled in volume (30 – 45 minutes).   Preheat your oven to 375.   Prepare your filling by combining sugar, cinnamon, chopped pecans, flour and raisins.   Then, pour melted butter over the top and mix lightly with your fingertips until crumbly.

This next process is similar to cinnamon rolls.   Split the dough into halves and roll each into a rectangle (approximately 10×15″).   Spread the filling evenly over the rectangle and roll up starting with the wide side.   Bring ends together and press, place each ring on a parchment or silpat on a cookie sheet.   Allow to rise again about 30 minutes, until doubled in size and bake in a preheated oven for 30 minutes.   When cake is slightly warm, brush with confectioners sugar dyed in traditional color if desired.

Don’t forget to tuck in a small plastic baby!

king3Spreading the filling….

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