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Basic King Cake

1 envelope dry yeast
1/4 cup warm water
1/2 cup milk
1 cup (2 sticks) butter
1/2 cup sugar
2 egg yolks
2 whole eggs
4 cups, approximately, unbleached flour

Mix the yeast with the warm water. Stir 1 teaspoon of the sugar
and 1 teaspoon of the flour into the yeast and set aside. By the
time you have measured the other ingredients, the yeast should be
beginning to bubble and show signs of life.

Bring the milk to a boil and stir in the butter and the sugar. Pour
into a large bowl; the mixture should be lukewarm. Beat in the egg
yolks, whole eggs and the yeast.

Beat in approximately 2 cups of flour, until the dough is fairly
smooth, then gradually add enough additional flour to make a soft
dough that you can form into a ball. Knead it, by hand or machine,
until smooth and elastic. Lightly oil a bowl, turn the dough once
or twice in it to grease it lightly all over, cover with a cloth
and leave to rise in a warm spot until doubled in size, about 1
1/2 to 2 hours.

Pat the dough down and cover the bowl with a damp towel, plastic
film over that and refrigerate until the next day. This recipe
makes enough dough for two king cakes. Extra dough may be frozen,
or make two king cakes and freeze one. Thaw frozen cake and reheat
10 minutes in a 375-degree oven.


1/2 recipe king cake (above)
1 (16-ounce) can cherry, apple or apricot pie filling
8 ounces cream cheese
1/4 cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring

Remove dough from refrigerator and with well-floured hands, while
it's firm and cold, shape it into a long sausage shape. Using a
floured roller on a floured surface, roll out the dough into a
30-by-9-inch rectangle as thin as pie crust. Let dough rest.

If necessary, drain extra juice from pie filling. Mix the cream
cheese with the sugar, flour, egg yolks and vanilla. Spoon an
inch-wide strip of fruit filling the length of the dough, about 3
inches from one edge. Spoon the cream cheese mixture alongside the
fruit, about 3 inches from the other edge. Brush both sides of
dough with egg wash. Insert the bean.

Fold one edge of dough over the cream cheese and fruit, then fold
the other edge over. Gently place one end of the filled roll onto
a greased pizza pan or large cookie sheet. Ease the rest of the
roll onto the pan, joining the ends to form a circle or oval. Cover
and let rest for 30 minutes. Brush again with egg wash and cut deep
vents into the cake. Sprinkle with colored sugars if desired.

Bake 45 minutes to 1 hour, or until cake is well risen and golden.
Cool before icing with confectioner's sugar mixed with enough water
to make a spreadable paste and tinted purple, green and gold. Make
one cake that serves 10 to 12 people. If using a plastic baby
instead of the bean, insert it into the bottom of the cake after
it is cooked.


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