Serves 1
Directions
- 1Combine half cup of bread flour, half cup of water, and three quarters of a cup of whole milk.
- 2Whisk until the mixture is thick.
- 3Add 10 grams of active dry yeast into half cup of whole milk.
- 4Take half cup of sugar from the pre-measured sugar and add to the yeast mixture.
- 5Mix the yeast mixture and proof for 5 minutes.
- 6Combine five cups of bread flour, 10 grams of salt, the rest of the sugar, and some grated nutmeg.
- 7Mix the dry ingredients together first.
- 8Add the Tangjong paste and the frothy yeast mixture to the dry ingredients and mix.
- 9Slowly add in two whole eggs plus two egg yolks.
- 10Slowly add in a stick of softened butter.
- 11Mix on high for 8 to 10 minutes.
- 12Ensure the dough can be stretched to see light through it and doesn't stick to your hands.
- 13Put the dough in a greased bowl and let it rise for 2 hours, or put it in the fridge overnight.
- 14For the filling, combine 160 grams of brown sugar (a little more than three quarters of a cup), a tablespoon of cinnamon, a small pinch of ground cardamom, and a pinch of salt.
- 15Roll out the dough.
- 16Cut three even strips from the rolled dough.
- 17Spread four tablespoons of softened butter and two tablespoons of heavy cream onto the strips.
- 18Sprinkle the filling mixture over the strips.
- 19Roll up your strips.
- 20Braid one half of the rolled strips, then the other.
- 21Transfer the braid and intertwine it on the other end.
- 22Let the braided dough rise for an hour.
- 23Transfer the risen dough to a refrigerated baking sheet.
- 24Brush the whole surface with egg wash.
- 25Bake at 350 F for 25 to 30 minutes.
- 26Immediately brush over two more tablespoons of heavy cream after baking.
- 27Brown four tablespoons of butter.
- 28Sift two and a half cups of powdered sugar.
- 29Add some corn syrup, vanilla extract, a squeeze of lemon juice, the brown butter, and enough whole milk to the powdered sugar until the icing reaches the desired consistency.
- 30Spread the icing over the King Cake.
- 31Finally, add your sprinkles.
Ingredients
- 0.5 cup bread flour
- 0.5 cup water
- 0.75 cup whole milk
- 10 grams active dry yeast
- 0.5 cup whole milk
- 0.5 cup sugar
- 5 cups bread flour
- 10 grams salt
- the rest sugar
- grated nutmeg
- Tangzhong paste
- frothy boy
- 2 whole eggs
- 2 egg yolks
- 1 stick softened butter
- 160 grams brown sugar
- 1 tablespoon cinnamon
- 1 small pinch ground cardamom
- 1 pinch salt
- 4 tablespoons softened butter
- 2 tablespoons heavy cream
- egg wash
- 2 tablespoons heavy cream
- 4 tablespoons butter
- 2.5 cups powdered sugar
- corn syrup
- vanilla extract
- squeeze lemon juice
- brown butter
- whole milk
- sprinkles
Equipment
whiskgreased bowlbaking sheetrefrigerated baking sheet
Tips
- Make sure the dough can be stretched to see light through it and doesn't stick to your hands.
- Transfer to a refrigerated baking sheet before baking to prevent the bottom from burning.
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