The day after signing copies of her new cookbook at the adorable Page and Palette bookstore in charming Fairhope, Alabama, Sister was invited to perform a cooking demonstration on WKRG Channel 5 in Mobile. Since the season of Mardi Gras parades is upon us and this region of the country celebrates this tradition in style, Sister schubert shared her delicious King Cake recipe with the viewers. Click here to watch the clip of Sister’s appearance on WKRG.
Click to read the rest of this post for the full King Cake recipe.
King Cake for Mardi Gras
1 package active dry yeast
2 tablespoons warm water (110°F to 115°F)
1 teaspoon salt
2 tablespoons sugar
¼ cup whole milk
3 teaspoons orange zest, finely chopped
2 cups all-purpose flour
1 teaspoon ground cinnamon
2 eggs, lightly beaten
¾ cup butter, cold
Small plastic baby (or a red kidney bean)
Egg Wash:
1 egg, lightly beaten
2 tablespoons water
Pecan Filling:
1 cup pecan pieces, roasted until fragrant
⅔ cup light brown sugar, firmly packed
1 teaspoon vanilla extract
½ teaspoon ground allspice
Dash salt
4 tablespoons maple syrup
Glaze:
1 cup powdered sugar
¼ teaspoon almond extract
1–2 tablespoons milk
Green, purple, and yellow paste food coloring
Dissolve yeast in warm water in the large bowl of a stand mixer fitted with dough hook; let stand 5 to 10 minutes until frothy.
Combine salt, sugar, orange zest and milk in a small bowl. Combine milk mixture with yeast mixture. Combine cinnamon and flour in a separate bowl.
With mixer on low speed, alternate adding flour and beaten eggs a little at a time, beginning and ending with flour, until completely incorporated. Knead on low speed for 10 minutes. Dough will be smooth and elastic. Chop cold butter into small pieces; with mixer at low speed, add butter slowly until incorporated. Do not melt butter.
Place dough into a well-oiled bowl and turn to coat top. Cover loosely with a damp tea towel and allow to rise in a warm place (85°F), free from drafts, for 1 hour or until dough has doubled in bulk. Punch down, cover with plastic wrap and refrigerate for 8 hours or overnight.
Prepare filling: Combine all ingredients, stirring until well blended.
Remove dough from refrigerator and allow to return to room temperature. Roll dough out on a lightly floured surface to a 6 x18-inch rectangle. Spread pecan filling over surface of dough, leaving a 1½-inch margin on each side. Place the plastic baby (or kidney bean) somewhere in the filling.
Fold long side of dough over and roll tightly. Place the dough roll on a lightly greased baking sheet and form into a circle, seam side down, tucking one end into the other. With wet fingertips, seal the seam. Cover loosely with a damp tea towel and allow to rise in a warm place, free from drafts, until doubled in bulk, for approximately 45 minutes.
Preheat oven to 350°F.
Prepare egg wash: beat egg and 2 tablespoons water until well combined. Brush over surface of dough.
Bake until golden brown and bread sounds hollow when tapped, approximately 30 to 35 minutes. Remove to wire rack to cool.
Prepare glaze: Combine powdered sugar, almond extract and milk, stirring until glaze is a smooth fluid consistency. Divide between 3 small bowls; tint one batch purple, one green and one yellow, stirring until well combined. Place tinted glaze into 3 small zipper bags and seal, pressing air out. Snip one corner of each bag and drizzle over cooled bread. (Traditionally, the colors are applied to separate sections, but use your creativity here.)
Decorate the platter with doubloons and Mardi Gras beads.
Yield: 1 large loaf