Sophia’s King Cake

We were invited to a Super Bowl party yesterday and I was asked to bring a dessert of course.  But, as [good] fortune would have it I was laid out with a stomach virus and couldn’t move off the couch.  This is the conversation I had with my 9 year old, Sophia:

Sophia: “Mommy, aren’t you going to make macarons for the party?”

Me: (Laughing) “Honey, I can’t move!”

Sophia: “But they’ll be so disappointed.”

Me: “Why don’t you make something?”

She was excited by that idea and I reminded her of the king cake she had made from her kids’ cookbook a couple of years ago.  But I challenged her (more like insisted) that she make it from scratch and not from the ready-made biscuit dough that was suggested in her kiddie cookbook.  We argued about this for a little bit before we came to an agreement: she would make it from scratch if I would post it in my blog.  I am so proud of her phenom baking skills.

Little brother can't wait until its done
Little brother can’t wait until its done
Roll up from the wide edge
Roll up from the wide edge
Connect the two ends by slipping one into the other and sealing with your moist fingertip
Connect the two ends by slipping one into the other and sealing with your moist fingertip

Sophia’s King Cake

Makes 2 King Cakes

Ingredients

Pastry:

1 cup milk

1/4 cup butter

2 (.25 ounce) packages active dry yeast

2/3 cup lukewarm water

1/2 cup granulated 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

1/2 cup melted butter

Icing (Sophia likes a lot of icing)

2 cups confectioner's sugar

3-4 Tbsp water

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature.

In the bowl of your stand mixer, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until frothy, about 10 minutes.

When yeast mixture is frothy, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining granulated sugar, salt and nutmeg.

Place the bowl into your stand mixer and beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, switch to the dough hook and knead at low speed until smooth and elastic, about 5 minutes.

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 1 1/2 hours. When risen, punch down and divide dough in half.

Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper or silpat.

To Make Filling: Combine the brown sugar, ground cinnamon and butter.

Roll dough halves out on a well-floured surface into large rectangles (approximately 10x16 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.

Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Pour the icing over the cake while warm and decorate as desired.

http://thecakedr.com/cakes/sophias-king-cake/

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One Comment Add yours

  1. Stephen says:

    it was DELICIOUS!!! I told myself “I’ll just have a little piece” seven little pieces later, I was near food coma! 🙂

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