Northwest Arkansas Democrat-Gazette
Oh, baby! King Cakes make for regal Fat Tuesday
Happy Fat Tuesday! With extra emphasis on the fat. Today’s topic: King cakes. A lifelong Catholic who grew up on the East Coast, I wasn’t exposed to “Fat Tuesday” or Mardi Gras in my younger years. My parents, raised in Pennsylvania, referred to the day prior to Ash Wednesday as “Doughnut Day.” All that was required for that was a quick trip to Dunkin’.
So when I relocated to this part of the country, I was intrigued by the tradition of celebratory, showy king cakes, stuffed with a plastic baby (whoever bites in and finds it must buy the next cake … probably after a trip to the dentist) and crowned with purple, gold and green sugars.
Sure, you can buy them. Plenty of grocery stores and bakeries will have them available today. But for even more Fat Tuesday fun, you and your krewe could bake one. I’ve made my share of king cakes, and I can assure you, they’re not a royal pain and you needn’t invest a king’s ransom.
That said, they are a bit time- consuming ( all that mixing, kneading, rising,
punching, rolling, baking, glazing and decorating could take two hours or more). And you have to find the accessories: petite baby figurines and just the right colored sugars (search party/craft aisles and stores).
Last year, I gathered all the supplies to make one, but instead of embracing “Laissez les bons temps rouler,” I embraced the lazies. Royal flush! Not this year. I’m not spending Shrove at the stove.
The recipe, adapted from Southern Living (tinyurl.com/ kingcakesrecipe), makes two King Cakes — an heir and a spare. It is the one I have used multiple times (adding a good amount of cinnamon to the filling, so it takes on a cinnamon roll flavor), and it’s most certainly fit for a king.
Cream Cheese-Filled King Cake
Cake:
1 (16-ounce) container sour
cream
1/3 cup sugar, plus 1
tablespoon, divided use 1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast (scant 5 teaspoons)
1/2 cup warm water (100 to
110 degrees)
2 eggs, lightly beaten
6 to 6 1/2 cups bread flour or
all-purpose flour, divided
use
Filling:
3/4 cup sugar
2 (8-ounce) packages cream
cheese, softened
1 egg
2 teaspoons vanilla extract 1 tablespoon cinnamon or to
taste (optional)
2 tiny plastic baby figurines Creamy Glaze (recipe follows) Purple, green and gold sparkling sugar sprinkles
In a medium saucepan, combine the sour cream, 1/3 cup sugar, butter and salt over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100 to 110 degrees.
In a small glass measure or bowl, stir together yeast, warm water and 1 tablespoon sugar; let stand 5 minutes.
In a mixing bowl, beat sour cream mixture, yeast mixture, eggs, and 2 cups flour on medium speed with an electric mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a wellgreased bowl, turning to grease top.
Cover and let rise in a warm place until dough has doubled in bulk, about 1 hour.
Meanwhile, beat the 3/4 cup sugar, cream cheese, 1 egg, vanilla and cinnamon at medium speed with an electric mixer until smooth; set aside.
Punch down dough; divide in half. Roll each portion into a 22-by-12-inch rectangle. Divide and spread cream cheese mixture evenly on each dough rectangle, leaving a 1-inch border on all sides. Place a plastic baby on each dough rectangle.
Working with one rectangle at a time, roll each dough rectangle, jelly-roll style, starting on a long side, into a log. Place each dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form a ring, moistening and pinching edges together to seal.
Cover and let rise in a warm place for 20 to 30 minutes or until doubled.
Bake at 375 degrees for 14 to 16 minutes or until golden. Let cakes cook on pans for about 10 minutes. Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors. Let cool completely.
Makes 2 cakes (18 servings each … but it’s Fat Tuesday, so let’s say 9 servings each!)
Recipe adapted from Southern Living
Creamy Glaze
3 cups confectioners’ sugar 3 tablespoons butter, melted 2 tablespoons fresh lemon
juice
1/4 teaspoon vanilla extract 2 to 4 tablespoons milk
Stir together sugar, butter and lemon juice. Stir in 2 tablespoons milk, adding more milk as needed to achieve spreading consistency.
Makes enough glaze for two Cream Cheese-Filled King Cakes.
Recipe from Southern Living