my dad is from new orleans and i have lots of family that grew up there and some that are still there. so we celebrate mardi gras in my house! this year i made my best king cake ever and i am posting the recipe. i found a recipe and changed it a lot to suit what i felt was what my fav. king cake would be….
- 1/2 cup rice milk (or regular milk)
- 2 tblsp fake butter
- 1 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/4 cup white sugar
- 1 egg substitute
- 1/2 teaspoons salt
- 1/2 teaspoon pumpkin pie spice
- 3 cups all-purpose flour or enough that the dough looks good
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/3 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/2 cup melted fake butter
- 2 cups confectioners’ sugar
- 1/4 water
- 3 tablespoons of fake butter
- dash of rice milk (or regular milk)
- change this to your taste and the consistency you like… i find that with a thin glaze it spreads really well and makes the sprinkles stick
- colored sugar sprinkles (green,yellow, purple)
- heat milk, remove from heat and stir in butter. Allow mixture to cool to room temperature. in your main mixing bowl, dissolve yeast in the warm water with 1/2 tablespoon of the white sugar.
- when yeast mixture is bubbling, add the cooled milk mixture. wisk in the egg. stir in the remaining white sugar, salt and pumpkin pie spice. add the flour into the milk/egg mixture 1 cup at a time. when the dough looks good, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.(less if you have a kitchenaid mixer that sort of works the dough for you… i didn’t want to mess up my table twice so i did this in the air like i was making pizza dough …. it was funny but it worked!
- 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.
- filling: mix the brown sugar, ground cinnamon, chopped pecans, and flour. pour melted butter over the cinnamon mixture and mix until thick and yummy looking…. you can adjust consistency to what you like but i like it thick and barely pourable
- roll dough out into large rectangles (approximately 10×16 inches or so). spread the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. bring the ends together to form an oval shaped rings. place ring on a prepared (greased or parchment paper) cookie sheet. used a knife to make small not very deep cuts about an inch apart on the top of the roll. (this helps with blowouts) let rise in a warm spot until doubled in size, about 45 minutes.
- preheat oven to 375 degrees F
- bake in preheated oven for 25-30 minutes. after it gets out of the oven you can push a doll in the bottom if you want. glaze it while it’s warm and then you can add colored sprinkles. it tastes so much better than it looks!