King Cake

Laissez les bons temps rouler! Ah, the classic saying that brings those memories of the southern celebration of Mardi Gras! From the gumbo, to the floats, the Nutria, and the King Cake – one can not say no to this beautiful celebration that not only celebrates a southern tradition but also a Christian Epiphany.

This post is all about the King Cake, the “Rosca de Reyes” as it is known in Spanish (a.k.a. Three Kings Cake – more on that later). But first, lets all see how the good times got a’rolin with the rich history of this iconic cake.

King Cake started out as a way to celebrate the coming of the Three Kings to honor the birth of Christ on Epiphany. It is not known where King Cake originated from, but due to its Christian roots, it could have originated in France, Spain, or Greece. In France there are two main types of King Cakes, the northern French and Québécoise version is made of layers of puff pastry with a frangipane (almond paste) center. In the south of France they make a more “old school” type of King Cake which is made of Brioche with candied fruits (a fluffy, and buttery fruit cake). The Spanish version is like the southern French version, but with candied fruits on top instead that symbolize the jewels of a crown.

All of these cakes are said to symbolize a path to the Epiphany of Baby Jesus Christ, a guide that would lead the Three Kings to witness the Miracle.

As any King Cake enthusiast, both from our time and way back then, know that the trinket found in the King Cake is the moment we all look forward to. The Romans used to place beans in baked goods and said that the “king of feast” would stumble upon it. The bean would later, because of Catholic influences, symbolize Baby Jesus Christ. In the later years the bean was replaced by first a porcelain miniature doll of Baby Jesus Christ to the modern plastic figurine. In modern times, it still symbolizes the aforementioned, but it also means that the recipient is responsible for bringing the next King Cake for he or she is the “King of the day”. In France, they used to cut the cake according to the number of guests, plus one. This extra slice would be given to the first poor person to arrive at the house. The slice was known as “the share of God”, the “share of the Virgin Mary” or the “share of the poor”.

The version that I am making and that is associated to the celebration of Mardi Gras is commonly called the “Acadian” or Cajun French version. It can be said that its influences were both from the French and Spanish version. The bread is most definitely the southern version of France, because it is very similar to a Brioche. The cinnamon and nutmeg can be traced to the Romans who had a great influence on the Spaniards. The dried fruits in the Spanish version, as mentioned above, symbolize the jewels of a King’s crown; Baby Christ recieved “jewels” from the Three Kings to help the poor family. In the Acadian version the cake has a white icing on top that is sprinkled with coloured sugars, the “jewels”. The sugars are as follows and symbolize:

Purple – Prosperity/Justice

Green – Faith

Gold – Power/Wealth (meaning wealth in love, family, friendship, etc. Not monetary wealth. It is the non-materialistic things in life that make one truly wealthy)

As you can tell from what King Cake truly is, one must keep in mind that it is not about partying, it is not about the beads, and is most definitely not about the unspeakable things people suggest other people to do for said beads. The King Cake is much more than just a family tradition. The King Cake is about the celebration of Life, Love and the Passion of the Christ – for it symbolizes His Epiphany to the Human race.

The following recipe has taken me lots of trial and error, if I were to name it, I would name it King Cake No. 6. After six tries I finally got it right, what set me in the correct path is when my wife and I went to New Orléans for Mardi Gras. There I had an authentic King Cake, and it really opened my eyes as to what a King Cake is supposed to taste like and its correct texture. I hope you and your family or friends enjoy this King Cake, it really is a lot of fun to prepare and specially eat.

With certain recipes, specially yeast leavened such as this King Cake, I like to weigh my ingredients using a digital scale. You can buy one at any major store such as Target, Wal-Mart or Kmart for around $30, or you can just buy it online. I have included the volume measurements in parenthesis, but these are approximate and while they are trustworthy, it is always best to weigh!

So next time you bite into a slice of this delicious pastry, be it the Acadian, French or Spanish version, allow yourself to celebrate it for much more than a lustful indulgence of fat and sugar – celebrate the rich spiritual history this cake carries. Bon Appetit!

King Cake
Yields: 1 – 6 3/4 Lbs King cake

Ingredients:

1 lb 4 oz All-Purpose Flour (3 3/4 cups)
1 lb 1oz Bread Flour (3 1/4 cups)
2 tablespoons Instant Yeast or Rapid Rise Yeast
2 teaspoons Nutmeg
6 oz Butter (1 1/2 sticks)
2 oz Water, lukewarm (1/4 cup)
6 oz Milk, lukewarm (3/4 cup)
8 oz Sugar (1 cup)
3 Eggs, Whole Large
4 Egg Yolks, Large
2 teaspoons Sea Salt
1 Whole Egg beaten in 1/4 cup Whole Milk

Cinnamon-Sugar filling:

1 tablespoons Ground Cinnamon
4 oz Sugar (1/2 cup)

Glaze:

5 cups Confectioners Sugar
5 tablespoons Milk
1 tablespoon Pure Vanilla Extract
2 teaspoons Lemon Juice

Sugars:

7.5 oz container of Purple Sparkling Sugar
7.5 oz container of Green Sparkling Sugar
7.5 oz container of Gold or Dark Yellow Sparking Sugar

Directions:

1. In a stand mixer with a paddle attachment, combine the all-purpose flour, bread flour, yeast and nutmeg; place the bowl and paddle in the freezer for 15 minutes.
2. Cut the butter into equal size pieces and place in the freezer for 15 minutes.
3. Take the bowl and butter out of the freezer, place the butter on top of the flour mixture, attach the paddle to the mixer and mix on the lowest speed.
4. Continue to mix until the butter is the size of peas.
5. Meanwhile, in a large bowl, mix the water, milk, eggs, egg yolks, sugar and salt; combine until the sugar is fully dissolved.
6. Once the butter has reached its pea like size, pour the liquid mixture into the flour. Mix on speed 3 until it forms a homogenous dough.
7. Remove the paddle attachment, making sure to clean it well of any dough that is stuck on it, and set it aside. Attach the dough hook attachment.
8. Mix the dough for 7 minutes on speed 3. The dough must be elastic and slightly moist when done mixing.
9. Place the dough in a warm place and allow it to rise for 45 minutes to 1 hour, the dough must double in size.
10. Once the dough has risen, remove from bowl and fold it over onto itself three times, while simultaneously pressing down on it to remove any excess air.
11. Using a rolling pin, roll the dough out into a 20 inches by 15 inches rectangle.
12. Combine the Cinnamon and Sugar, and then sprinkle this on top of the stretched out dough.
13. Roll the dough by rolling it towards you, like a jelly roll, making sure to roll it tightly.
14. Once fully rolled, form an oval by bringing in both ends. Mend the ends together by pressing and pinching on the seal.
15. Score the top of the King Cake, and place it in a warm spot for 45 minutes to allow it to rise again.
16. Meanwhile, pre-heat oven to 375°F.
17. Brush the top and sides of the King Cake with the combined beaten egg and milk. Bake the risen King Cake for 25 to 30 minutes, the top must be golden brown.
18. Allow the King Cake to cool for at least 1 1/2 hours before applying the glaze and sugars.
19. Once the cake has cooled down, it is time to make the glaze.
20. Using a whisk, combine the powdered sugar, milk, vanilla extract and lemon juice.
21. The glaze should be thick like pancake batter. If it is too thin, add more powdered sugar in 2 tablespoon increments. If the glaze is too thick, add milk in 1 tablespoon increments.
22. Pour glaze on top of the King Cake, using a rubber spatula make sure that the sides are also covered as well.
23. Once the King Cake is covered, immediately sprinkle the sparkling sugar on top of the glaze in even rows, alternating between all three colors.