What Are King Cakes And When Do You Eat Them?
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Dong Phuong king cake is a moist and lightly sweetened cake that tastes more like a frosted pastry than a cake. The golden, French brioche dough with scalloped edges tastes similar to a light and flaky danish. The ribbon of cinnamon in the middle and the cream cheese frosting on top make for flavors reminiscent of a cinnamon roll.
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Bake, rotating the baking sheets halfway through, until golden brown, 22 to 28 minutes. Transfer the baking sheets with cakes to wire racks to cool completely, about 1 1/2 hours. Step. 6 Make the glaze: In a medium bowl, whisk together the powdered sugar, milk, butter, and vanilla until smooth.
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Icing the King Cake. In a large bowl, mix the powdered sugar, buttermilk, melted butter, vanilla extract, and almond extract on high with a whisk attachment for 2-3 minutes. Add a teaspoon of water at a time to thin it out as needed. Separate the icing into 3 bowls and add green, yellow, and purple food coloring.
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Store the cake in an airtight container or wrap it tightly in plastic wrap to prevent air exposure. Keep the cake away from direct sunlight, heat sources, and strong odors. If the cake becomes slightly dry, lightly brush it with simple syrup to restore moisture. Consider slicing and wrapping individual portions to maintain freshness.
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To make the dough: In a mixing bowl, combine the warm water, yeast and 1 Tablespoon of the granulated sugar; set aside. In a small saucepan over medium heat, heat the butter, 4 Tablespoons of the sugar and the salt while constantly stirring. Once the butter is melted, stir in the sour cream and heat to luke warm.
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Finishing the king cake. On a lightly floured surface, roll the dough out into a long thin rectangle, about 1/4″ thick. With long edge toward you, spread the filling on the dough, leaving on edge free. Roll the dough form into an oval or circle. Pinch the ends of the dough together and tuck it under.
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Dough. In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy. Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.
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Whisk in yeast and 1 tsp sugar and let sit until foaming, about 10 minutes. Step 2 In large bowl, whisk together flour, cinnamon, salt and remaining 1/4 cup sugar. Step 3 Using electric mixer.
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1 cup (236 ml) milk, ⅓ cup water. Pour liquid into a large mixing bowl (or this recipe may be made in the bowl of a stand mixer with the dough hook attachment), add yeast and a teaspoon of the granulated sugar and stir until combined. Allow to sit until yeast is foamy (5-10 minutes).
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Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top.
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Add in the plastic baby (if using). Working lengthwise, roll up the dough tightly into a log and pinch the edges to seal. Loop it into a ring and gently press the ends together to form a round or oval ring. Place on a parchment-lined baking sheet. BRAID: Roll dough out into a 10-inch by 20-inch rectangle.
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Add 1/2 cup of the flour and the egg yolks and beat on medium to combine. Sprinkle the remaining 2 cups flour evenly over top. Do not mix. Cover tightly with plastic wrap and set aside undisturbed.
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Plain Cake (like unfrosted Moist Vanilla Cake ): About 5-7 days in the fridge. Cake with Buttercream, Whipped Cream or Custard (like Moist Chocolate Cake with Fluffy Chocolate Frosting ): 4 days, since dairy spoils quicker. Fruit-filled Cake (like Lemon Curd Cake) 3-5 days, depending on the acidity and moisture content of the fruit filling or.
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If the king cake is kept at room temperature, it is best to consume it within 2-3 days of purchasing or baking. However, if you store the king cake in the refrigerator, it can last up to a week. To extend the shelf life of your king cake, you can also freeze it. When frozen, a king cake can last for up to 3 months.
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Knead for 5 minutes. Turn the dough out into bowl that has been coated with cooking spray. Turn the dough in the cooking spray and cover with plastic wrap. Let the dough rise until it has doubled, about 1 1/2 hours. Mix together the cream cheese, confectioners sugar, flour, vanilla, and lemon juice.
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A: The king cake will maintain its freshness 2-3 days after receiving it. If you're planning on serving the cake 2-3 days later, don't open it up. Keep it out of direct sunlight, in a cool place. If you're wanting to keep it longer, we would suggest to put the king cake in the freezer upon receiving it, and then take it out 3 hours before.
