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LOCATION: Recipes >> Cake Recipes >> King Cake

Print this Recipe    King Cake

2 T sugar
2 envelopes dry yeast
1/3 C lukewarm water
1/4 lb butter or margarine
2/3 C evaporated milk
1/2 C sugar
2 tsp salt
4 eggs
6 C unbleached white flour

Combine sugar, yeast and water in bowl, let stand until foamy.
Place butter, milk, sugar and salt in small pot and melt slowly,
cool to room temp. Beat eggs into foaming yeast, add milk mixture
when lukewarm. Add flour a cup at a time until dough forms. Knead
5 to 10 minutes on a floured surface.

Grease a large bowl with margarine, place dough in bowl and turn
to coat with margarine. Cover bowl with damp cloth and let dough
rise until double (about two hours in a warm place). While dough
is rising, mix sugars and cinnamon.

Cinnamon Sugars

1/2 box brown sugar
1 C white sugar
2 T cinnamon
1/4 pound butter or margarine, melted

Mix all together.

Punch dough down when doubled. Roll out into a rectangle about 18
by 36 inches. Brush with the melted butter and sprinkle with sugar
mixture. Cut into three strips, rolling each like a jelly-roll,
then braid and place on baking sheet. Cover with damp cloth and
let rise until double.

Bake for 20-30 minutes at 350 degreees.


1/4 C sugar tinted green
1/4 C sugar tinted yellow
1/4 C sugar tinted purple
1 C powdered sugar
2 T milk

Tint sugars with food coloring (about six drops each). Combine
powdered sugar and milk to make a glaze spread. Cover cooled cake
with glaze, then sprinkle with tinted sugars.


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