Kathy’s King Cake #7

TOPPING
1 c Confectioners’ sugar
1 ts Vanilla
Water to form paste
3/4 c Sugar; divided and colored,
-(see directions), 1/4 C
-assigned to each color
1 dr Yellow food color; (up to 2)
1 dr Green food color; (up to 2)
1 dr Purple food color; (1 drop
-blue, 1 drop red) (up to 2)

Dissolve yeast and 1 teaspoon sugar in lukewarm water. Set aside. In large
mixing bowl, combine remaining sugar, salt, 1/4 cup butter cut 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,
mace and 3 cups flour. Mix until smooth. Stir in remaining flour by hand.
Cover with damp towel and allow to rise in warm place until doubled in
bulk, about 1 1/2 hours.

On lightly floured surface, roll dough into a square 1/3 inch thick. Dot
with half the remaining butter and fold in half. Repeat by rolling dough
into a square 1/3 inch thick and repeat the folding process. Place in
greased bowl, cover with towel and let stand 20 minutes, then refrigerate
for 2 hours.

Remove from refrigerator and roll on lightly floured surfact to a rectangle
1/2 inch thick. Cut into twelve l inch strips. Braid strips in sets of 3;
use 2 braids to form an oval, making 2 cakes. Place ovals on ungreased
baking sheets. Hide a King’s token (plastic baby or dried bean) in each
cake. Cover with a towel and allow to rise until slightly less than double
in bulk, about 45 min. Beat remaining egg, brush cakes, then sprinkle with
nuts. Bake in 400 degree oven for 20 minutes. Cool.

Topping:

Combine confectioner’s sugar, vanilla and enough water to make a paste.
Brush on cake. Divide sugar into thirds. Color each with one or two drops
of each color. Sprinkle in alternate bands on cakes.
Variations on the theme of King Cakes:

These cakes are pretty good as is, but I prefer them with a filling inside,
and this is becoming a trend in South Louisiana.