King Cake Mardi Gras Recipe

Super Easy Mardi Gras King Cake Allrecipes

WEBDec 6, 2022 · Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet. Unroll dough from each can in a long strand; …

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil.
3. Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.

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Mardi Gras King Cake Joy the Baker

WEBFeb 11, 2015 · Bring the edges around and seal into a circle. Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a …

1. To make the cake, heat milk in a small saucepan. Remove from heat and whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved. Let sit for 5 minutes all allow the yeast to foam.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest.
3. Place the flour, salt, cinnamon and nutmeg in the bowl of a stand mixer fitted with a dough hook. Add the wet mixture all at once to the dry ingredients. Stir to combine with a spatula until combined. Mix the dough with the mixer and the dough hook for 5 minutes. The dough will be rather wet and sticky. That’s ok! The dough will form a smooth but loose ball. Scrape the bottom of the bowl to ensure that no flour pockets remain
4. Cover the bowl with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.

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