One of my favorite New Orleans treats!

One of the best things about January (besides a certain blogger’s birthday) is that it is King Cake Season in New Orleans  – the kickoff to Mardi Gras.

For those that aren’t from New Orleans, here is a bit of info about King Cakes :

The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party.

Now of course you can always order a King Cake off the web. As a native of New Orleans,  I HIGHLY STRONGLY recommend Haydel’s Bakery (they have traditional as well as new flavors)

Remember – No King Cake after Mardi Gras Day ! That would be sacrilege!

If you’re not in New Orleans and you don’t feel like mail-ordering, you can always make your own. Here’s an excellent traditional King Cake recipe …

(this recipe will make 2 cakes , cut in half if you just want to make 1)

 Ingredients

• 1 (16-ounce) container sour cream
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 (1/4-ounce) envelopes active dry yeast
• 1/2 cup warm water
• 1 tablespoon sugar
• 2 large eggs
• 6 to 6 1/2 cups bread flour* (can use all-purpose flour)
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon
• Purple-, green-, and gold-tinted sparkling sugar sprinklesIngredients for Glaze

• 3 cups powdered sugar
• 3 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 2 to 4 tablespoons milk

Directions

1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
2. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a  electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
7. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
8. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk. Don’t forget to place the plastic baby or pecan half in the dough (bottom side) prior to baking.
9. Bake at 375° for 14 to 16 minutes or until golden.To make the Glaze – Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
10. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle  Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Remember – whoever gets the “Baby” has to host the next party!!!