At the Library
January 12, 2015
Lockhart delivers lies, lies and more lies
January 12, 2015
King cakes are synonymous with Mardi Gras.
No matter the shape, the filling or the trinket tucked safely away inside, Carnival season wouldn’t be the same without the cinnamon-twisted ring of bread topped with purple, green and gold sugar icing.
Deriving the name “king cake” from the biblical three kings, the dessert celebrates the journey to visit Baby Jesus in Bethlehem – arriving on Epiphany, 12 days after Christmas.
King cake season typically begins on Epiphany Day (or Twelfth Night) and extends through Mardi Gras Day, Feb. 17. However, many bakeries offer king cake deals year-round.
In its infancy, a bean was hidden in the cake; it was replaced in the 1800s by a porcelain doll, which later gave way to the more familiar plastic baby – believed to represent the Christ child.
Although the king cake has continued to evolve, one custom remains. Whoever finds the baby must provide the next king cake or host the next Mardi Gras celebration.
King Cake
(Recipe courtesy of Emeril Lagasse)
Ingredients:
½-cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
½-cup sugar
2 teaspoons salt
1 teaspoon ground nutmet
1 teaspoon grated lemon rind
½-cup warm milk (105 to 115 degrees)
½-cup melted unsalted butter, cooled
5 eggs yolks
½-cup finely chopped candied citron
1 pecan half, uncooked dried bean or King Cake baby
2 cups sifted powered sugar
2 tablespoons lemon juice
2 tablespoons water
Purple, green and gold sugar crystals
Directions:
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. Knead 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 King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough.
Cover 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.
Cook Time: 30 min
Yield: 10-12 servings
Prep time: 3 hr, 30 min
Cook: 30 min
TOTAL: 4 hours
Covered in the colors of Mardi Gras royalty – purple, green and gold – king cakes are in season across south Louisiana through Fat Tuesday.
