02/03/2014 Mardi Gras King Cake
Mardi Gras King Cake
Pastry:1 cup milk ¼ cup butter 2 (.25 oz.) packages active dry yeast 2/3 cup warm water (110 degrees F) ½ cup white sugar 2 eggs 1 ½ tsp. salt ½ tsp. grated nutmeg 5 ½ cups all-purpose flour
Filling:1 cup packed brown sugar 1 Tbsp. ground cinnamon 2/3 cup chopped pecans ½ cup all-purpose flour ½ cup raisins ½ cup melted butter
Frosting:2 cups confectioners’ sugar ¼ cup water
To make dough:
Scald milk, remove from heat and stir in ¼ cup of butter. Allow mixture to cool to room temperature.
In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg.
Beat the flour into the milk/egg mixture 1 cup at a time.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 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 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F. Grease 2 cookie sheets or line with parchment paper.
To make filling:
Combine the brown sugar, ground cinnamon, chopped pecans, ½ cup flour and ½ cup raisins. Pour ½ cup melted butter over the cinnamon mixture and mix until crumbly.
Roll out dough halves into large rectangles (approximately 10×16 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 a 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 a preheated oven for 30 minutes.
Push the doll into the bottom of the cake.
Frost while warm with the glaze.