The best delicious King Cake No 1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this King Cake No 1 recipe today!
Hello my friends, this King Cake No 1 recipe will not disappoint, I promise! Made with simple ingredients, our King Cake No 1 is amazingly delicious, and addictive, everyone will be asking for more King Cake No 1.
What Makes This King Cake No 1 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this King Cake No 1.
Ready to make this King Cake No 1 Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 pk (16 oz) Pillsbury hot woll
-mix
1 3/4 c Granulated sugar
1 tb Grated orange peel
1 tb Grated lemon peel
4 Egg yolks; (from large eggs)
6 tb Butter or margarine; melted
All purpose flour
1 Pecan half or one plastic
-baby; (about the size of a
-nickle)
1 1/2 ts Ground cinnamon
3 c Confectioners’ sugar
1/2 c Heavy cream
1 ts Vanilla extract
Violet; green and yellow
-paste food colors, or
-green, yellow, purple {mix
-red and blue} liquid food
-color
1. Combine hot roll mix with yeast, 3/r cup granulated sugar and grated
peels in large bowl. Sir in egg yolks, 4 T melted butter (reserve the other
2) and 2 cups very hot tap water; turn dough out onto well-floured work
surface. Knead dough 2 minutes until smooth; let rest, covered, for 5
minutes. Heat oven to 375 degrees F. Roll dough out to 20 X 12-inch
rectangle; brush with remaining 2 tbs. melted butter. Sprinkle 1/4 cup
granulated sugar and cinnamon over dough. Fold dough lengthwise in half;
roll rolling pen lightly over dough to seal.
Cut dough into three lengthwise strips. Braid strips, starting at center
and working toward each end; do not seal strips at ends. Tuck pecan (or
baby) between two strips of braid to conceal. Place braid on lightly
greased cookie sheet, forming into oval with ends touching.
Brush ends of strips lightly with water; pinch opposing strip ends together
to form a continuous braid. Cover with kitchen towel; let rise in warm,
draft-free place 20 minutes until slightly puffed. Bake 10 minutes; reduce
oven temperature to 350 degrees F; bake 20 minutes longer until golden
brown, covering with foil for the last 5 minutes if it is becoming too
brown.
Note: If using a dark colored baking sheet, reduce oven temperature by 25
to 50 degrees and cook longer to avoid scorching the bottom of the cake.
Cool cake on rack. Meanwhile, beat confectioners’ sugar, cream, and vanilla
in large bowl with mixer at medium speed until smooth. Pour frosting over
cooled cake, allowing it to run down the sides. Divide remaining 3/4 cup
granulated sugar amoung three small bowls; stir a different color paste
into each. Sprinkle colored sugars alternately over frosting. Makes 10 to
12 servings.
Yields
1 Servings
Leave a Reply