This recipe comes from Sucre, my absolute favorite Kings Cake in New Orleans, and is a special treat during Mardi Gras. If you’re not able to make the cake, you can purchase it during this time of year from Sucre’s website.
SUCRE KING CAKE
2/3 cup whole milk, warm
5 tablespoons sugar, divided
1 1/2 teaspoons instant yeast
2 large eggs, room temperature
2 and 3/4 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted to grease the bowl the dough will rise in.
Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together. As dough comes together, add 1 egg at a time then add butter gradually. Continue to mix at medium speed till smooth and elastic. Do not over mix.
Place in a clean bowl and wrap with plastic wrap, place in the refrigerator and allow to double in size. Letting the dough rest overnight is best. When doubled, “punch down” to deflate, and wrap again to allow it to rise again.
At this point, make the cream cheese filling.
4 ounces cream cheese
1 egg yolk
4 tablespoons of sugar
1 teaspoon vanilla extract
1/8 teaspoon lemon zest
Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough
Cinnamon Sugar Mixture
Combine 4 tablespoons of sugar and 1 teaspoon cinnamon, mix until blended.
Roll dough to an even rectangle about ¼ inch thick, cut into 2 lengthwise and pipe or spoon cream cheese filling on the upper 1/3 of each piece. Sprinkle with cinnamon sugar. Roll each piece into a log and twist them together to form a braid. Shape into a ring sealing the ends well.
Let is rise until it doubles in size and bake in pre-heated oven at 350 degrees for approx 20-25 minutes or until golden brown on the bottom surface. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325 degrees. Allow to cool before glazing.
1 cup powdered sugar
2 and ½ tablespoons of milk
½ teaspoon vanilla extract
*You can brush pearl or luster colored dusts while the glaze is still tacky. These are not easy to find and often have to be ordered on-line.
Place cake on a baking rack with a baking sheet underneath. Mix all ingredients till smooth and brush top of slightly warm cake with glaze. The excess glaze will drip through the rack and onto the baking sheet. Allow glaze to dry before serving.
It gave me a run for my money, but I am NOT defeated!! I’m not a baker, but broke it down to make it easy for everyone to whip up a #KingCake recipe from my favorite #NOLA bakery. Thank you chef Tariq Hanna of #SucreNewOrleans! http://www.shopsucre.com Don’t miss the recipe on the @RachaelRayShow TOMORROW! #MardiGras
Photos by Lorianne DeVita