King Cake

Three Kings Day or Epiphany, celebrated by Roman Catholics on January 6, is the culmination of the 12 days of Christmas. It’s known as the day the three wise men saw baby Jesus and brought him gifts of frankincense, gold, and myrrh. To get into the spirit of the jolly Three Kings Day this year, here is a recipe for the star of the show, the King Cake, to brighten the day and remember the holiday’s roots.

King Cake Recipe

INGREDIENTS

2/3 cup milk
6 tbsp butter
1/3 cup white sugar
2 tsp instant yeast
2 large eggs
3 1/4 cup white flour
1/2 tsp salt
Candied red cherries, for garnish

FOR THE FILLING

2 tbsp butter
2 tbsp sugar
1/2 tsp cinnamon
1/2 cup chopped nuts
1 zested lemon
1/2 cup dried chopped fruit

INSTRUCTIONS

1. Heat milk in a small pot to a light simmer.
2. Add in the butter and sugar till melted and lukewarm.
3. Add yeast. Let sit for five minutes until the mixture begins to bubble.
4. Add eggs. Transfer to a medium mixing bowl and add flour and salt, slowly mixing in.
5. When all the flour is incorporated, turn onto a floured surface and knead until the doughball is smooth, about 5-10 minutes.
6. Place in a greased bowl, cover with a cloth, and let it rise until doubled, about 1-1/2 hours.
7. Meanwhile mix all the filling ingredients together in a small bowl.
8. Once dough is doubled, deflate, and turn onto a floured surface. Let dough rest at least 30 minutes.
9. Roll dough out into a sheet-tray-sized rectangle. Spread filling mixture onto dough avoiding the edges by 1/3 inch.
10. Roll dough as you would a cinnamon roll. Once rolled, twist entire roll three times and shape into a circle pressing the edges together.
11. Place roll onto a sheet tray and lightly flatten the roll. With sharp scissors, snip the top edge every 1 1/2 inches. Cover roll and reproof for 40 minutes.
12. Heat oven to 350 degrees while proofing. Before placing into oven, place a candied cherry into each slit, and brush entire roll with an egg wash. Bake for 25 minutes. To keep from getting dark, after 15 minutes, lightly cover with foil.

Recipe by Chef Kate Kobylinski, Bistro to Go Café & Catering / Photography by Laura Petrilla

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