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Buttery King Cake
Buttery King Cake is a traditional American (Louisiana Cajun) recipe for classic yeast-based cake flavoured with nutmeg and lemon zest and covered in multi-coloured sugar that's frequently served for New Year. The full recipe is presented here and I hope you enjoy this classic American version of: Buttery King Cake.
prep time
30 minutes
cook time
40 minutes
Total Time:
30 minutes
Additional Time:
(+90 minutes proving)
Serves:
8–10
Rating: 
Tags : Bread RecipesBaking RecipesCake RecipesUSA Recipes
Buttery King Cake: Classic American recipe (from Louisiana) for a yeasted cake that's covered in frosting and bands of multi-coloured sugar and which is typically served for New Year.
Ingredients:
For the Cake:
120ml milk
1 package active dry yeast
80g granulated sugar
1 teaspoon salt
500g plain flour
100g unsalted butter, softened and cut into pieces
3 eggs, slightly beaten
1 tbsp freshly grated
lemon zest
1/2 tsp ground
nutmeg
1 egg
1 tbsp milk
Dried bean or pecan half
For the Frosting:
650g icing sugar
60ml fresh lemon juice
1–2 tbsp milk
Yellow, green and purple decorating sugars
Method:
In a large bowl dissolve the yeast in warm milk. Stir-in the sugar and salt and ensure they're well combined. Allow to stand for a few minutes until the surface becomes bubbly from the action of the yeast. Add 400g of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. Beat slowly until all the ingredients are moistened. Using an electric mixer beat for 3 minutes on medium speed to incorporate air. You should end-up with a soft dough.
Tip onto a lightly-floured surface then knead the dough for five minutes until soft and elastic (add more flour if needed). Place the dough into a well-greased bowl and cover with a tea towel. Leave in a warm place for 1½ hours until the dough has doubled in volume.
Knock back to remove the air bubbles then shape into a rope some 60cm long then place on a buttered baking tray and pinch the ends together to form a ring. Cover the dough with a cloth and allow to raise in a warm place until it doubles in volume (about 75 minutes).
Whisk together the remaining egg and 1 tbsp milk and use this to gently brush the top of the dough. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 25 minutes, or until the cake is golden and sounds hollow when lightly tapped.
Transfer from the baking tray and place on a wire rack to cool completely. Once the dough is cool press the dried bean or nut into the base so that it's completely hidden.
To make the frosting combine the icing sugar, lemon juice and 1 tbsp milk together and stir with a whisk until smooth (add more milk if too stiff). Spoon the icing over the ring, allowing it to run down the sides. Sprinkle with the coloured sugar so that you create rows of each colour some 3cm wide. Repeat this process all the way around the ring.
