Subject: King's Cake
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 05 2002 - 16:16:03 EST
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F O O D F U N N Y
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Here's a quote I can agree with, sent in by reader Peg Swanson:
Critics say that Andy Warhol's famous portraits of Campbell's soup
cans were a brilliant satire of culture, in much the same way that
Campbell's soup is a brilliant satire of food. Craig Kilborn
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T O D A Y ' S R E C I P E
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Tradition holds that if a man finds the surprise in the King's cake,
he's named the King of the krewe, the club that organizes Mardi Gras
balls and builds the elaborate floats for the parades. If a woman
finds it, she usually provides the place for the next party while the
King provides the food. Please warn diners, especially children, that
there is a hard object in the cake to avoid any unpleasant surprises.
King's Cake
1/2 cup (125 ml) warm water
2 packages (about 2 Tbs, 30 ml) active dry yeast
3 1/2 - 4 1/2 cups (875 - 1125 ml) all-purpose flour
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) freshly grated nutmeg
2 tsp (10 ml) salt
1 tsp (5 ml) grated lemon rind
1/2 cup (125 ml) milk
3 eggs
4 egg yolks
1/2 cup (125 ml) soft butter
1 egg lightly beaten with 1 tsp (5 ml) milk
1 coin, dried bean, or miniature doll
For the icing:
3 cups (750 ml) powdered (confectioner's) sugar
1/4 cup (60 ml) lemon juice
1 Tbs (15 ml) water or more
Green, purple, and yellow sugars*
* Available in specialty baking shops. Green, purple, and yellow
icing may be substituted.
Proof yeast in the water for 10 minutes. Combine the flour, sugar,
nutmeg, salt and lemon rind in a large bowl. Make a well in the
center. Add the yeast mixture, milk, eggs, egg yolks, and combine
completely. Beat in the butter until the dough forms a ball. Place
on a floured board, incorporating more flour if necessary. Knead
until smooth and elastic. Stir dough in well buttered bowl and turn
so all surfaces are buttered. Cover with a towel and let rise 1 1/2
hours or until doubled in bulk. Brush a baking sheet with butter.
Punch the dough down on a lightly floured board. Knead, then roll
into a 14-inch (35 cm) cylinder. Place on baking sheet and form into
a large ring. Press the trinket into the dough so that it is hidden.
Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before
baking, brush the top with the egg and milk mixture. Bake in a
preheated 375F (190C) oven for 25 to 30 minutes, or until golden
brown. Cool on a wire rack. Beat the icing ingredients until smooth.
Spread over top of cake, letting drip down sides. Immediately
sprinkle sugars over icing in 2" wide strips of purple, green and
yellow stripes. Makes one cake to serve 8 to 12.
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