Kings Cake

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Kings Cake

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The folks at the Culinary Institute of America are a lively bunch...they're already in full Mardi Gras mode! Join them with this yummy Kings Cake recipe from Pastry Chef Alain Dubernard!

Ingredients

Sponge:
  • 1.5 cups Milk
  • 3.5 cups Bread flour
  • 5 tsp Yeast, dry

Final Dough:
  • 7 Eggs
  • Sponge
  • 2 1/3 cups Butter pliable
  • 3.5 cups Bread Flour
  • 5 tbs Salt
  • 1 1/4 cups Sugar
  • 1/2 Orange or lemon Confit (optional)

Glaze:

  • Powdered sugar
  • Lemon juice
  • Water

Recipe Info

  1. 1.  Sponge: Mix the sponge the same day as the final dough. Mix Sponge in mixer for 2 min on 1st speed and 1 min on 2nd speed. Allow to ferment for 30 minutes.
  1. 2.  Mixing: Combine sponge, eggs, flour, and salt with 1/3 of butter on low speed for 4 minutes. Mix on high speed for 4 minutes. Then add 1/3 of the pliable butter keeping the dough on the hook and scraping the bowl often.
  1. 3.  Then add sugar, blend in and add the last 1/3 of butter. Intense mixing / Full gluten development.
  1. 4.  Add orange confit just to combine. Bulk Ferment: 20 minutes / FOLD / 20 minutes.
  1. 5.  Divide as desire.
  1. 6.  Shape.
  1. 7.  Final fermentation: for 1-2 hours until double its size
  1. 8.  Finishing: egg wash before and after final fermentation
  1. 9.  Baking: 375* oven or 350* F in convection oven for 20 to 25 minutes
  1. 10. Cooling
  1. 11. Finishing

Glaze (finishing):

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread glaze over top of cake. Immediately sprinkle colored sugars as desired.

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