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Brioche King Cake Recipe

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This recipe for Brioche King Cake, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Arceneaux
Added: Monday, July 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg dry yeast
1/4 c lukewarm water (110-115 )
1/3 c plus 1 t sugar
1 t salt
1 c butter, divided
1 c scalded milk
3 eggs, divided
1/2 t lemon extract
1/2 t vanilla
4 c all purpose flour

Directions:
Directions:
Dissolve yeast and 1 t sugar in luke warm water. Set aside. In a large mixing bowl, combine remaining sugar, salt, 1/4 c butter but into chunks and scalded milk. Mix with electric mixer on low speed until blended. Cool to lukewarm. Beat in 2 eggs. Add yeast mixture, vanilla, lemon extract and 3 cups of flour . Mix until smooth. Stir in remaining flour by hand. Cover with a dammpt cloth and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours. On a lightly-floured surface, roll dough into a square 1/3 -inch thick. Dot with half the reamining butter and fold in half. Repeat. Roll, again to a rectangle 1/3 " thick and repeat the folding process. Place in a greased bowl, cover with a towl and let stand 20 mintures. Then refrigerate for 2 hours.

Remove from refrigerator and roll on lightly-floured surface to a rectangle 1/3 inch thick. Cut into 12 1 in strips. Braid strips in sets of 3; use 2 braids to form an oval, making 2 cakes. Place ovals on ungreased cookie sheets. Cover with a towel and allow to rise until slightly less than double in bulk, about 45 minutes. Beat remaining egg, brush cakes with mixture. Bake 400 for approximately 20 minutes. Cool. Hide a King's token into underneath side of bread. Top with glaze made of confectioners sugar, vanilla and water to form paste. Glaze can be divided and colored with purple, green and gold coloring or left white and dusted with colorred sugars.

Number Of Servings:
Number Of Servings:
10 to 15
Preparation Time:
Preparation Time:
6 hours

 

 

 

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