Directions: |
Directions:1. Scald milk (bring it to a boil). Remove from heat and add butter. Allow mixture to cool to room temperature (stick it in the fridge to speed this up).
2. Dissolve yeast in warm water with 1 Tbsp sugar. Let stand until creamy, about 10 minutes.
3. When yeast mixture is bubbling, add milk mixture. Whisk in the eggs. Stir in ½ cup sugar, salt, and nutmeg. Beat in flour one cup at a time. When dough has pulled together, put on a floured surface and knead for 8-10 minutes.
4. Lightly oil a large bowl. Put dough in bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until volume doubles (about 2 hours)
5. Preheat oven to 375 degrees.
6. When dough is risen, punch down and divide in two. Roll halves out into rectangles about 10” by 16”. Sprinkle filling evenly over dough, and add baby Jesus if you have onethat is OK to be baked in an oven. Roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends together to form a circle.
7. Lightly grease a baking sheet and put cake on sheet. Cut 1/3 of the way through with a pair of scissors, about every inch. Put a coffee can or something round in the middle so the hole doesn’t close. Let cake rise, about 45 minues.
8. Bake in preheated oven for 30 minutes. Frost with any icing (powdered sugar + water works pretty well). Sprinkle with green, gold, and purple sprinkle |
This recipe for King Cake is from