Louisiana: Kings cake

History: Kings cake originates from France and Spain where it was traditionally eaten to celebrate the Epiphanes, which is known as “La Gallette des Rois” in France and in Spain known as “Roscon de Reyes” This is specialty came to Louisiana with French settlers in the 18th century, in which Louisiana was under French control which heavily influences the regions culture including its food and traditions.

Symbolism: It symbolizes community celebrations and traditions in Louisiana. It serves as a reminder of Louisiana’s deep Catholic roots and its French heritage.

Ingredients

For the Dough:

• 1/2 cup warm water (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 1/2 cup whole milk (warm, about 110°F)
• 1/2 cup unsalted butter (melted)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 4 1/2 cups all-purpose flour (plus more for dusting)
• 1 tsp salt

For the Filling:

• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon
• 1/2 cup unsalted butter (softened)

For the Icing:

• 2 cups powdered sugar
• 2-4 tbsp milk (or heavy cream for richness)
• 1 tsp vanilla extract
• Purple, green, and gold (yellow) sanding sugar

1. Make the Dough

1. In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, remaining sugar, cinnamon, and salt. Add the melted butter, eggs, vanilla extract, and yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.

2. Prepare the Filling

1. In a small bowl, mix the brown sugar, cinnamon, and melted butter. If using cream cheese or fruit preserves, prepare these as additional filling options.

3. Assemble the Cake

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Roll out the dough into a large rectangle, about 16×10 inches.
3. Spread the filling evenly over the dough. If using cream cheese or fruit preserves, layer them on top of the cinnamon sugar mixture.
4. Roll the dough tightly into a log, starting from a long edge.
5. Shape the log into a circle or oval on the baking sheet, pinching the ends together to seal.
6. Cover the dough and let it rise for another 30 minutes.

4. Bake the Cake

1. Bake the King Cake for 25-30 minutes, or until golden brown. Let it cool completely before decorating.

5. Decorate the Cake

1. Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Adjust the consistency with more milk if needed.
2. Drizzle the glaze over the cooled cake.
3. Sprinkle purple, green, and gold sanding sugar in sections over the glaze to create the iconic Mardi Gras look.