Browse All Recipes

Search for Recipes & Home Ideas

Posted by

A Southern Classic: Mardi Gras King Cake Recipe

Entry #2079, February 7, 2012

 

Want to experience and taste a bona fide New Orleans tradition? You have to bake this Mardi Gras King Cake recipe. This is no ordinary cake to be served to the guests. The cake holds the answer of who’s going to host the next party. The catch is that inside the cake is a hidden baby toy wrapped in plastic. The one who gets the sliced of the plastic baby toy will be the next host. Pretty exciting, right? Get your kitchen ready and bake the Mardi Gras King Cake recipe today.

Mardi Gras King Cake Recipe

mardi gras king cake recipe

Mardi Gras King Cake recipe

Image recipe: Brown Eyed Baker

Ingredients

PASTRY:

1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING:

1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:

  • 1 cup confectioners’ sugar
  • 1 tablespoon water
mardi gras mini king cakes

Why not try mini versions of a Mardi Gras King cakes

Image via: Eclectic Recipes

Directions

  1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
  5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  6. Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

That should do it. Make sure to choose a baby toy that is big enough to get noticed and not easily swallowed. So, take a slice and see your luck!

For more holiday food recipes on Stagetecture, click here.

Related Posts with Thumbnails

Receive Stagetecture's Daily Lifestyle Ideas

FREE - Daily emails with recipes, home decor, D.I.Y, and lifestyle tips! : ) Who doesn't need help?

0 0 2125 07 February, 2013 Desserts, Food Recipes, Holiday February 7, 2013

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Join Me

Stagetecture makes your home life easier! Find ideas, food recipes, and inspiration for every part of your home.

-Ronique Gibson, Assoc. AIA, LEED AP

Ronique's Full Profile

 Meet Stagetecture Contributors

Lifestyle Writing Services

Writing Services
BlogTourLA_Stagetecture