Homemade King Cakes?

I just sent one Thursday delivered Friday from Haydel's.

Did you try Nonna Randazzos?

The last couple of years I have used this mix that seems pretty easy to find in stores:

Mam Papauls

It comes out pretty good and you can do whatever you like for a filling.

John Besh has one in his my New Orleans cookbook, I've made it twice, its on par with the high end shippers. the last one I did I used a praline pecan creme cheese filling thats not in the recipe, this was the best one

Post your email and I'll send you a recipe I was given. It's by far the best I've ever had. I'm making it myself for the first time this week.

FLEISCHMANN’S YEAST KING CAKE (Marcelle Bienvenu)

1 ½ cups sifted all purpose flour
¼ cup sugar
1 ½ teaspoons salt
2 packages Fleischmann’s Rapid Rise Yeast
(each package equals 2 ½ tsps.)

¾ cups milk
½ cup water
½ cup (1 stick) butter

2 eggs
½ cup sifted flour

2 ¾ cups sifted flour

¼ cup melted butter
¾ cup sugar
1 Tbsp. cinnamon


In a large bowl, combine 1 ½ cups flour, ¼ cup sugar, salt, and undissolved yeast. In a small bowl, heat the milk, water, and butter until very warm, about 120 to 130 degrees. Add to the dry ingredients and beat for 2 minutes at medium speed on an electric mixer. Add the eggs and ½ cup of the flour. Beat on high speed for 2 minutes. Stir in 2 ¾ cups flour with a wooden spoon, to make a stiff batter. Cover tightly and refrigerate for about 2 hours.

Punch the dough down. Remove the dough to a light, floured surface. Divide into 3 equal portions. Roll each to 28X4 inches. Brush with the melted butter, then sprinkle evenly with the remaining ¾ cup sugar and cinnamon. Beginning at the long end, roll up each section of dough tightly as for jelly roll.

Pinch the seams to form long ropes. Braid, then form braided ropes into
an oval. Pinch the ends together to seal. Place on a greased baking sheet. Cover and let rise in a warm, draft free place until doubled in size, about 1 hour.

Bake at 375 degrees for about 30 minutes, or until lightly golden. Remove from the baking sheet and cool on a wire rack. Brush with the powdered sugar glaze and sprinkle with the colored sugars.

POWDERED SUGAR GLAZE
2 cups powdered sugar, sifted
2 to 3 tablespoons milk
Whisk until smooth.

COLORED SUGARS - MIX FOOD COLORING BEFORE ADDING THE SUGAR
½ cup sugar with 8 drops of green food coloring sealed in a jar or plastic bag
½ cup sugar with 8 drops of yellow food coloring
½ cup sugar with 8 drops of blue and 16 drops of red food coloring

Best I've ever had.

John Besh has a great recipe.