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King Cake #6

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains 1 Servings

INGREDIENTS

1/2 c Lukewarm water, 110-115
degrees
2 Dry yeast
4 1/2 c Sifted flour, up to 5-1/2
1/2 c Sugar
1/2 t Freshly grated nutmeg
2 t Salt
1 t Grated lemon rind
1/2 c Lukewarm milk
3 Eggs
4 Egg yolks
1/2 c Plus 2 T Butter, softened
1 Baby, dry bean or
sterialized coin
3 c Confectioners' sugar
1/4 c Strained fresh lemon juice
3 T Water, up to 6
2 Candied cherries, halved
lengthwise optional
12 T Granulated sugar, divided
into three batches of 4
T.
each
Green, purple and yellow
food coloring paste do
not
use liquid food coloring
as
it will make the sugar
dissolve
inches long.

INSTRUCTIONS

Soften yeast in lukewarm water. Combine flour, sugar, nutmeg and salt
in mixing bowl. Stir in lemon rind.  Make a well in the center of the
flour mixture and pour in the yeast  mixture and milk.  Add eggs and
egg yolks and with a large wooden spoon gradually  incorporate dry
ingredients into liquid mixture. Beat in 1/2 cup  butter and continue
beating until dough forms ball. (Mixing of the  dough can be done in a
food processor).  Place ball on floured board and incorporate more
flour if necessary,  by sprinkling it over ball by the tablespoon.
Knead until smooth and  elastic.  Brush inside of large bowl with 1 T
softened butter. Set dough in  bowl and turn it so as to butter entire
surface. (At this point you  can refrigerate dough overnight.)  Cover
bowl and set aside for 1 1/2 hours or until doubled in bulk.  Brush a
large baking sheet with remaining butter. Punch dough down on  lightly
floured surface. Knead, then pat and shape dough into a  cylinder about
Place on baking sheet and form into a ring or oval. Press bean, coin,
or baby into dough so that it is hidden. Set aside again to rise.  When
ready to bake, brush the top and sides of the ring with the  egg-milk
wash.  Bake in the middle of the oven at 375 degrees for 25 to 30
minutes, or  until golden brown. Slide cake onto a wire rack to cool.
Icing: When the cake has cooled, prepare the icing. Combine the
confectioner's sugar, lemon juice and 3 T of water in a deep bowl and
stir until the icing mixture is smooth. If too stiff to spread, beat
in 1 tsp. water at a time, until desired consistency is reached. With
a small metal spatula, spread the icing over the top of the cake,
allowing it to run down the sides.  Colored Sugar: Sprinkle the colored
sugars over the icing immediately,  forming a row of purple, yellow,
and green strips, each about 2 inches  wide. Do both sides of the ring.
Arrange the two cherry halves at  each end of the cake, pressing them
gently into the icing.  Posted to Bakery-Shoppe Digest V1 #499 by Lee
Ann Hamm  <lhamm@premier.net> on Jan 10, 1998

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