I found the best king cake in Baton Rouge.

Ehhhrr, try again

I found the best king cake in Georgia. Lil' Dropette and I baked them for cultural night at the elementary!

wish I could cut you a slice. Tastes better than it looks.

Look great Dropper. Not a fan of the colored sugar on top but I'm a bit odd in that preference. I'm sure they were a huge hit at school.

eta:

quote:

---

Sam's club

---

quote:

---

Not a fan of the colored sugar on top

---

i mean thats like 95% of king cakes.

Sure thing...

I had to rewrite some steps because we use a proofing cabinet and I don't know too many people who have one in their homes.


King Cake

Yield: 2 Cakes

Dough
5c All-Purpose Flour
1t Salt
4oz Butter (Melted)
¾c Milk
2 Eggs
2t Vegetable Oil
1/2c Warm Water (100°f)
1t Yeast
½c Sugar
1t Cake Batter Extract


Cinnamon Sugar Filling
4oz Butter (Melted)
½c Brown Sugar
1t Cinnamon
1t Vanilla Extract

Glaze
6c Powder Sugar
4oz Water
6oz Butter (Melted)
1t Vanilla Extract
1t Imitation Butter Flavoring

MOP

In the bowl for a stand mixer, mix the yeast, 2 T of the sugar (this doesn’t have to be exact, just sprinkle a little sugar into the bowl , all of the oil, and the warm water/milk together and set aside for 6-10 minutes..

After 6-10 minutes, add flour, salt, and the rest of the sugar to the mixing bowl from step 1 and place on a stand mixer fitted with a dough hook.

Mix to combine on low speed, adding the eggs one at a time until completely incorporated.

Next add the melted butter and cake batter extract (if using) and mix to combine.

Once combined, turn the machine up to speed 5 for 5 minutes.

After 5 minutes, turn off the machine, cover the bowl with plastic wrap or a moist towel and leave at room temperature to proof until doubled in size.

Meanwhile, melt the butter for the filling and add it to the cinnamon sugar mixture, massage it with your hand to combine. Reserve for step 9. The filling mixture will stiffen up once cooled to room temperature.

Remove dough from the proofer, punch down & remove it to a lightly floured surface.

Divide dough in half and roll out each half to ¼” thick rectangle, and cut into three long strips if braiding or two if twisting..

Coat each strip with the butter & cinnamon sugar mixture, avoiding the edges. Leave a 1” edge uncoated to assist in sealing.
Twist or braid and connect ends..

Allow to rest covered with a moist towel until puffy. 30-45 minutes.

Bake at 350°F with full steam for 15-18 minutes, rotating halfway through to promote even browning.