Scavona's King Cake
(reprinted by permission from FROGGY BOTTOM LOUISIANA CUISINE)Sweet Dough
3 |
Eggs |
5 |
Cups all-purpose flour |
1/2 |
Cup sugar |
1/2 |
Teaspoon salt |
1 |
Stick butter |
2 |
Packages dry yeast |
1 |
Cup milk |
1/4 |
Cup water (warm, 105 degrees) |
1 |
Teaspoon colored sugar (purple, greeen & gold) |
|
|
Preheat oven to 350 degrees
Egg Wash
1 |
Egg |
1 |
Tablespoon water |
Beat together 1 egg and one tablespoon water
Frosting for King Cake
1 |
Box confectioners sugar, sifted |
3 to 4 |
Tablespoons milk or water |
1 |
Stick butter |
1 |
Teaspoon vanila |
In a large mixing bowl, combine all ingredients. Blend until smooth. Add more milk, a few drops at a time, until mixture is at a spreading consistency, or drizzling consistency. TIP: Fruit juices may be substituted for milk.
Cream Cheese Filling for King Cake
2 |
8-ounce packages cream cheese, softened |
1 |
Egg, beaten |
3/4 |
Cup sugar |
2 |
Teaspoons vanilla |
Combine all ingredients using electric mixer until well blended. As an alternative, you may buy filling at cake decoration stores, or you may use peach or apple pie filling in place of, or along with, cream cheese filling.
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