Two weeks ago Shane brought it to my attention that it was "king cake season," and I needed to get on making a king cake because, "It's not a king cake if you wait until after Mardi Gras." So I made one. If you are from or are familiar New Orleans and the Mardi Gras traditions, you know that Haydel's Bakery makes a good, authentic king cake. Well last year I found their recipe online. Though it is THE recipe, I found it to be lacking (they also don't include the necessary icing recipe so I had to make that and add it). Two years ago Shane and I tried a king cake with praline pecan filling that I thought was AMAZING, so I subbed out the Haydel's cinnamon sugar filling for praline pecan. Basically, I have created a king cake that takes Haydel's dough recipe, and adds icing and praline pecan filling.
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!
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)
Dough Ingredients:
| Filling:
| Icing:
Sprinkles: Pour sugar into three separate bowls. Use food coloring to make yellow, green, and purple. |
Instructions:
- 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.
- Enjoy!