King Cake

This recipe doesn’t have the filling, use cinnamon sugar, lemon curd, strawberry cream cheese whatever recipe you want! Ina Garten lemon curd is great.

• 15g Active Dry Yeast

• 105g White Sugar

• 115g Butter (melted) (1 stick)

• 81g Egg Yolks (5 eggs)

• 240ml Warm milk (110° F)

• 650g AP Flour

• 1.7g Fresh grated Nutmeg

• 8g Kosher salt

• 0.75g Ginger Ground

• 0.75g Allspice Ground

• Additional yolks for brushing.

Combine Yeast, sugar, butter, and, egg yolks in the and whisk lightly to combine

Add Warm milk to the stand mixer until active and bubbling ~4 minutes

Combine Separately Flour, salt, nutmeg, ginger, allspice

Combine Place yeast mixture in the bowl of a stand mixer with a dough hook. Slowly add dry ingredients. Kneading is done when when the dough pulls cleanly away from the side and slightly up the hook.

Proof Proof the finished dough for approximately 2 hours or until at least doubled in size.

Pre-Heat oven to 350° F

Shape Shape the cake, make either traditional braided shape or divide in to ~3/4” balls placing three per cupcake tin (depending on filling roll while shaping)

Proof #2 Let rise for 45 min

Bake Brush with Yolk (optional) and bake for 25-30 minutes

Cool Allow to cool, once done (depending on filling pipe)