Table of Contents
Preheat oven to 350º F (180º C). Bake the proofed king cake for 32-38 minutes, rotating the pan halfway through until golden brown on top. When the cake is done and still warm, brush on 1/4 cup of heavy cream all over the cake. This keeps it soft and prevents the crust from developing any more.
King cake is essentially a giant cinnamon roll made with an enriched yeasted dough, brown sugar cinnamon filling, then topped with icing. Many king cake adaptations will include a filling such as pecan praline or cream cheese.
This Louisiana recipe is made with a sweet, flaky dough topped with a buttery icing glaze and green, gold, and purple sugar crystals. When it comes to king cake, our traditional recipe coined by Test Kitchen Professional Pam Lolley reigns supreme.
For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved. 2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…