Fat Tuesday is today and I always make a King Cake to celebrate. This year I decided to change it up a bit and make Mini King Cakes. The mixing process for Mini Kings versus traditional King Cakes is the same until it comes time to shape the dough.
2-1/2 teaspoons of dry yeast
1/4-cup water (warmed to 110 degrees)
¼ cup melted butter
¼ cup sour cream
1 egg plus one yoke
2-1/2 cups flour (plus 1 cup to add if dough is too sticky)
1 teaspoon of salt
In a mixing bowl, combine dry yeast and warm water. (I add a pinch of sugar to this mixture to help yeast proof). In another bowl mix melted butter, sour cream, sugar and egg and egg yoke. Gently combine sugar mixture with yeast mixture. In a separate bowl mix together flour and salt. Gradually, add dry mixture to wet. SLOWLY knead in additional flour until the mixture is smooth and not sticky. As soon as the dough doesn’t stick to the sides of the bowl (or your work surface) you’ve added enough flour. Continue kneading dough for ten minutes. Place kneaded dough in an oiled bowl, cover and let rise until its doubled in size.
Once the dough has risen, punch down, and on a lightly floured surface, roll out into a rectangular shape.
¼-cup softened butter
¾-cup brown sugar
1 teaspoon cinnamon
Mix butter, sugar and cinnamon into a paste and then spread on the dough. Roll the dough up jellyroll fashion and then shape into a large circle. If you are making mini-King cakes, slice the “jelly roll” dough into one-inch portions, twist into a circle and place in a lined cupcake pan. Let the dough rise again until its once again doubled.
Bake the King Cake for 18-20 minutes in a 350-degree oven. Ice.
¼ cup softened cream cheese
¼ cup of softened butter
1-1/2 cups of confectioner’s sugar
Milk as needed (about a 1/2 cup)
1 T brandy
Whisk cream cheese and butter together and then add confectioner’s sugar and brandy. I mix in just enough milk to make the icing easy to pour but not runny.