King Cake
King Cake:
500g bread flour (*4 cups + 4 tsp)
300ml whole milk
75g unsalted butter @ room temperature (*5 tbsp)
1 egg yolk
100g sugar (*1/2 cup)
2 tsp salt
1 tbsp instant yeast
zest of 1 lemon
Tangzhong:
3 tbsp whole milk
2 tbsp water
25g bread flour (*1 tbsp + 2 tsp)
filling:
120g unsalted butter @ room temperature
110g brown sugar
1 tbsp cinnamon
1 tsp vanilla extract (optional)
topping:
1 1/2 cup powder sugar
2-4 tbsp milk (depending on desired consistency)
1/4 - 1/2 lemon (squeezed)
Coarse sugar (purple, green, and gold)
Preparation:
Begin by making the tangzhong. Add the milk/water into a sauce pan, then whisk in the flour and cook the mixture on medium low until it thickens (be sure to whisk while the mixture cooks). This process doesn’t take very long, maybe 2-3 minutes.
Heat the milk in the microwave for about 30-45 seconds, or until the temperature reaches 100° F. Add the yeast, whisk to combine, set aside.
Next add the remaining dry ingredients into a large mixing bowl. Whisk to combine.
Once the yeast has bloomed (a fancy term for all bubbly and frothy), add the milk mixture into your mixing bowl. If using a stand mixer, use the dough hook attachment (note: this can certainly be done by hand if you do not have a stand mixer). Mix until everything is well incorporated and the dough no longer appears shaggy. Roughly about 3-4 minutes mixing at a speed of 2 on the kitchen-aid.
Next add the tangzhong mixture into the dough and mix until evenly combined (roughly another 2-3 minutes).
Add the butter (1 tbsp at a time), until evenly combined. Mix until the dough is soft and supple and no longer sticking to the bottom of the mixing bowl—roughly 10-15 minutes.
Cover with a damp towel or plastic wrap and let sit at room temperature for about 1 hour, or until the dough has doubled in size.
Cream the butter, brown sugar, cinnamon, and vanilla together. Set aside.
Make the icing by combing powder sugar, milk, and lemon juice. The amount can be tailored to desired taste and consistency.
Once doubled in size, punch the dough down and then divide into two even pieces. Lightly sprinkle the dough and work surface with flour, and then roll the dough out into a rectangular shape about 1/4 inch thick.
Spread half of the filling mixture evenly onto the dough.
Using your hands, roll the dough into a tube shape. Continue to lightly press and stretch the tube until it is roughly 2 foot in length.
Repeat the process.
Braid the two links together by twisting atop one another. Place into a circular shape and then twist the ends together, ensuring to tuck the tips underneath the loaf.
Cover with a damp towel or plastic wrap and let sit at room temperature for another 30-45 minutes, or until the king cake has doubled in size.
Bake @ 375° for 45 minutes, or until the king cake is a rich brown color.
Remove from the oven and top with icing while still warm. Sprinkle on coarse sugar for color.
Enjoy.
