GRACIOUS BAKERY'S KING CAKE RECIPE Dough
180 grams bread flour
54 grams all purpose flour
129 grams whole milk
24 grams granulated sugar
21 grams whole eggs
4 grams direct instant yeast
4 grams salt
2 grams malt powder
35 grams butter, cut in 1/4 " chunks
In the bowl of a standing mixer, put the flours, yeast, salt and malt. Put the bowl on the mixer fitted with the dough hook. Pour in the eggs and milk. Mix on Speed 1 for 3 minutes. Scrape down the bowl. With the mixer on, stream in the sugar. Mix on speed 1 for minutes. Stop the mixer and add the butter. Now mix on speed 2 for 2 minutes.
Spray a medium sized bowl with non-stick spray. Place the dough in the bowl and cover with plastic wrap. Place in refrigerator for 12 hours/overnight.
Filling
170 grams sugar
47 grams bread flour
2 grams salt
10 grams cinnamon
20 grams vegetable oil
Combine all ingredients and mix thoroughly.
Icing
445 grams confectioner's sugar
15 grams corn syrup
118 grams water
Whisk together thoroughly all of the ingredients for icing in a mixing bowl. Make sure there are no lumps. Best to do this while the cake is baking.
Assembly
The next day, roll the dough out on a floured surface to 3" by 20" rectangle. Sprinkle cinnamon sugar all over the dough. Roll up from long seam, creating one long roll. Pinch the ends together. Place king cake on a parchment lined sheet pan for 1.5 to 2 hours, in a warm place, and covered with a dishtowel. Preheat over to 350F.
When cake is fully poofed, remove dishtowel and bake in oven at 350F for 20-25 minutes, or until browned. Remove from oven and allow to cool completely.
When cooled, glaze with icing, and decorate with purple, green and gold decoration.
RECIPE COURTESY OF GRACIOUS BAKERY - WWW.GRACIOUSBAKERY.COM