Serves: 5
Total Calories: 1,181
In a saucepan, melt 1 stick butter, milk, 1/3cup sugar, and salt. Cool to lukewarm. In a large mixing bowl, combine 2 tablespoons sugar, yeast, and water. Let stand until foaming, about 5 - 10 minutes. Beat eggs into yeast; then add milk mixture and rinds. Stir in flour, 1/2cup at a time, reserving 1 cup to flour kneading surface. Knead dough until smooth, about 5 - 10 minutes. Place in large mixing bowl greased with 1 tablespoon butter, turning dough once to grease top; cover and let rise in a warm place until doubled, about 1 1/2- 2 hours.
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Mix sugars and cinnamon; set aside.
When dough has doubled, punch down and divide in half. On a floured surface, roll half into a rectangle 30x15. Brush with half of melted butter and cut into 3 lengthwise strips. Sprinkle half of sugar mixture on strips, leaving a 1-inch lengthwise strip free for sealing. Fold each strip lengthwise toward the center, sealing the seam. You will now have three 30-inch strips with sugar mixture enclosed in each. Braid the 3 strips and make a circle by joining ends. Repeat with other half of dough. Place each cake on a 10x15-inch baking sheet, cover with a damp cloth, and let rise until doubled, about 1 hour.
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Tint sugar by mixing food coloring until desired color is reached. For purple, use equal amounts of blue and red. A food processor aids in mixing, and keeps the sugar from being too moist.
Brush each cake with beaten egg and sprinkle with colored sugars, alternating colors. Preheat oven to 350°. Bake 20 minutes. Remove from pan immediately so sugar will not harden; while still warm, place 1 plastic baby in each from underneath. Makes two 9x12-inch cakes. Freezes well.
To freeze: Wrap cooled cake tightly in plastic. Before serving, remove plastic and thaw.
This King Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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