January 5: Day 12 of 12 Days of Christmas

TOMORROW is the Epiphany Celebration with King’s Cake! Recipe below.  

Day12_12 Prayers for the 12 Days of Christmas


Make the King’s Cake; recipe below . . . 

King's Cake-teaser

Recipe by Southern Living www.myrecipes.com/recipe/traditional-king-cake ©2017

Printable Version

Prep Time 30 Mins   Cook Time 10 Mins   Stand Time 5 Mins   Rise Time   1 Hour 30 Mins
Bake Time 16 Mins   Yield Makes 2 cakes (about 18 servings each)

King’s Cake Ingredients
1 (16 oz) sour cream 1/2 oz. active dry yeast 1/3 cup butter, softened
1/3 cup sugar 1/2 c. warm water 1/2 cup sugar
¼ cup butter 1 Tbs. sugar 1-1/2 tsp. ground cinnamon
1 tsp. salt 2 large eggs, lightly beaten Sugar sprinkles:
6 to 6-1/2 cups flour      Purple, green, and gold

Step 1

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Step 2

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Step 3

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Step 4

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Step 5

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Step 6

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Step 7

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Step 8

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Step 9

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Step 10

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

Step 11

*6 to 6 1/2 cups all-purpose flour may be substituted.

Chef’s Notes

This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour–the cake will just be more dense.

Creamy Glaze Ingredients — makes 1-1/2 cups
Recipe by Southern Living www.myrecipes.com/recipe/creamy-glaze-0 ©2017

3 cups powdered sugar

3 Tbs. butter, melted

2 Tbs. lemon juice

1/4 tsp. vanilla extract

2 to 4 Tbs. milk

Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.

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