Epiphany King Cake
Servings: 12 people
Ingredients
Cake
- 1 package yeast
- 1 C milk warm to touch but not hot
- 6 tbsp unsalted butter
- ¼ C sugar
- ½ tsp salt
- 2 eggs
- 3½ C all-purpose flour
Cinnamon Filling
- ⅔ C packed light brown sugar
- 1½ tsp ground cinnamon
- 4 tsp butter softened
Instructions
- Mix together the yeast and warmed milk in a small bowl, setting aside for a few minutes.
- Cream the butter and sugar together. Then beat in the eggs and add the yeast and milk mixture. Mix in the salt and gradually add in the flour until a soft and slightly sticky dough forms.
- Switch your mixer to a dough hook or take the dough out of the bowl and knead the dough. This works best if you lightly oil your hands and the work surface first.
- When an elastic ball of dough has formed, transfer it to a greased bowl and cover with a towel, and place it in a warm spot to rise for about 1 hour or until doubled in size.
- While the dough is sitting, make the cinnamon filling by combining the ingredients in a small bowl. Preheat the oven to 350 degrees.
- After the dough has sat, punch it down and knead for about 5 minutes. Roll it into a rectangle and spread the filling on half of it, then fold it over. Cut the rectangle into three strips, braiding them together and then shaping the braid into a large ring, pressing the ends together. Carefully insert your trinket into the dough ring.
- Transfer the ring to a cookie sheet and bake for 35-40 minutes or until golden brown.
- After the cake has cooled, you can make a simple icing with powdered sugar, milk, and vanilla and sprinkle colored sugar on the ring, if desired.