Shane's grandfather passed away last week and we went to New Orleans to be with the family. While we were there, Shane's mom bought us a Randazzo's king cake. It was GOOD, but guess what Shane said to me?! I quote: "This is good, but I like your king cake better." What a compliment for the Texan cook who had never even heard of a king cake until a few years ago!
All that said, here is the recipe. Shane liked it, Josiah liked it, and I think you will too. Happy Mardi Gras!
King Cake (with praline pecan filling)
Pour sugar into three separate bowls. Use food coloring to make yellow, green, and purple.
- In a stand mixer, blend the sugar, salt, and shortening until well creamed. Add eggs while mixing.
- In a separate bowl, mix the milk, yeast, and extracts.
- Blend milk mixture into the sugar mixture and add in the flour until the dough tightens. (I add in flour until the dough is pulling itself into a ball on the paddle and away from the bowl.)
- Take dough off the paddle, knead into a ball, and cover with a towel. Let rest in a warm place for 1 and 1/2 hours.
- While dough is resting, mix the pecans, brown sugar, vanilla, and cinnamon in a small bowl and set aside.
- Take dough and roll out into a rectangle on a lightly floured surface. Spread butter over the dough and top with the pecan mixture. Fold the dough in half, lengthwise. Cut into 3 strips and braid the dough. then place it onto a cookie sheet, and fold it into a circle. (This is not easy, nor did mine look pretty. Don't worry, the icing and sprinkles will cover it up and it will still taste good!)
- Let dough rest for 30 more minutes.
- Bake in oven at 370 degrees for 15 minutes.
- Make icing by mixing the ingredients above. Spread it onto the the cake while it's cooling, and add the sugar sprinkles.