I’m always a little sad to miss out on Mardi Gras each year while living in Los Angeles and a big part of missing Mardi Gras is missing King Cake! For those of you not from New Orleans, King Cake is a delicious dessert eaten throughout the carnival season which starts on Twelfth Night and goes through Mardi Gras day. Some places will sell it outside of that window but I personally think that is blasphemy. Not living in New Orleans, I had to take matters into my own hands and figure out how to make a King Cake for myself. You can get them shipped but it’s pretty pricey. Here is a recipe that will help you create your own King Cake wherever you are in the world. Enjoy!
- 4 1/2 cups flour
- 1 1/4 cups water (room temperature)
- 1/2 cup sugar
- 1/4 cup canola oil
- 1/2 Tbsp salt
- 1oz yeast (we used 4 packets of Fleischmann’s RapidRise Highly Active Yeast)
- 1 Tbsp Ener-g Egg Replacer mixed with 4 Tbsp Warm Water
Cinnamon sugar filling:
- 1 cup evaporated cane juice sugar
- 3 Tbsp cinnamon
- 1/2 cup Vegan Margarine
- 1 pound of powdered sugar
- 1/4 cup non-dairy milk or water
- 1 tsp vanilla extract
- To make the Dough, add all ingredients to a mixer with the dough hook attachment, and mix on low for 3 minutes and then on medium-high for 5-7 minutes. Cover the dough for 1 hour to allow dough to rise.
- Once the dough has risen, find a workspace at least 3ft wide and flour the surface. Cut the dough into two halves and sprinkle with flour. Roll each dough half into 2ft long strips about 6-8in wide.
- Combine cinnamon and sugar in a small bowl. Melt the margarine and spread it on the rolled out pieces. Then cover each dough half with the cinnamon sugar mixture, leaving 1/2-1in uncovered at the bottom.
- Roll each half (like a cinnamon roll) lengthwise forming a long roll. Braid the two halves together and form a circle with the braids. Place on a baking pan and pinch the ends of the braids together.
- Cover with a large plastic bag (like a garbage bag) and let the dough proof for an hour.
- Heat oven to 350 degrees and bake on a cookie sheet covered with parchment paper for 20-25 minutes, until the top is golden brown. Take out and let cool.
- While king cake is cooling, it’s time to make the icing! Mix together non-dairy milk, vanilla extract, and powdered sugar in a mixer with the whisk attachment on low to medium until combined. You can add an additional 1/4 tsp of liquid to thin the icing if too thick. The desired consistency is close to paste or glue.
- Pour and spread icing on king cake and sprinkle colored sugar on it. Hide the baby and enjoy.
Originally posted February 21, 2012.