King Cake/Emeril

* Exported from MasterCook *
King Cake/Emeril
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup warm water -- 105-115 deg
2 Packages dry yeast
2 Teaspoons sugar
4 cups flour -- (4 to 5)
1/2 Cup sugar
2 Teaspoons salt
1 Teaspoon ground nutmeg
1 Teaspoon grated lemon rind
1/2 Cup warm milk
(105 to 115 degrees)
1/2 Cup unsalted butter -- melt/cool
5 egg yolks
1/2 Cup finely chopped candied citron
(1 pecan half
(uncooked dried bean
(or King Cake Baby
Glaze:
2 Cups sifted powdered sugar
2 Tablespoons lemon juice
2 Tablespoons water
Purple, Green & Gold Sugar Crystals

ESSENCE OF EMERIL SHOW KING CAKE/Emeril
YIELD: 10-12 SERVINGS
Preheat the oven 350 degrees. Combine the warm water,
yeast and 2 teaspoons sugar in a small bowl. Mix well and
set aside to a warm place for about 10 minutes. Combine
the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon
rind and add warm milk, melted butter, egg yolks and yeast
mixture. Beat until smooth. Turn dough out on a lightly
floured surface. Kneed in enough remaining flour until the
dough is no longer sticky. Continue kneading until the
dough is smooth and elastic (about 10 minutes). Place the
dough in a well- greased bowl. Turn once so greased
surface is on top. Cover the dough and let rise in a warm
place until doubled in bulk (about 1 1/2 hours).
Punch the dough down and place on a lightly floured
surface.
Sprinkle with the citron and knead until the citron is
evenly distributed.
Shape the dough into a cylinder, about 30 inches long.
Place the cylinder on a buttered baking sheet. Shape into
a ring, pinching ends together to seal. Place a
well-greased 2-pound coffee can or shortening can in the
center of the ring to maintain shape during baking. Press
the boy, pecan half or dried bean into the ring from the
bottom so that it is completely hidden by the dough.
Covers the ring with a towel, and let rise in a warm place
until doubled in bulk, about 45 minutes.
Bake for 30 minutes, or until golden brown. Remove the
coffee can immediately. Allow the cake to cool. For the
glaze: Combine the ingredients and beat until smooth. To
assemble, drizzle cake with the glaze. Sprinkle with sugar
crystals, alternating colors. Cut into the cake and hope
you do not get the baby.


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