Cinnamon-Pecan King Cake

This Cinnamon-Pecan King Cake will become a Carnival time favorite.

King Cake Dough
 
Ingredients
  • 1½ teaspoons active dry yeast
  • ⅓ cup plus ½ teaspoon sugar, divided
  • ⅓ cup warm water (105° to 110°)
  • ½ cup plain sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 3¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed and softened
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, ½ teaspoon sugar, and ⅓ cup warm water. Let stand until mixture is foamy, about 7 minutes. In a small bowl, whisk together sour cream, vanilla, eggs, and egg yolk. Add to yeast mixture. Beat at low speed until combined, about 1 minute.
  2. With mixer off, add flour, salt, and remaining ⅓ cup sugar. Beat at medium-low speed until most of dry ingredients are moistened. Increase mixer speed to medium; beat for 2 minutes. Add butter; beat until combined, about 2 minutes. Scrape out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Continue with king cake recipes that follow.
Notes
Tip: To prevent dough from spreading inward, place a ball of foil coated with baking spray with flour in the center of the dough circle before baking.

Cinnamon-Pecan King Cake
 
Ingredients
  • King Cake Dough (recipe follows)
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 cup finely chopped toasted pecans
  • 3 cups confectioners’ sugar
  • ¼ cup boiling water
  • 2 teaspoons unsalted butter
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • Garnish: yellow sugar, purple sugar, green sugar
Instructions
  1. Line a large baking sheet with parchment paper.
  2. Punch King Cake Dough down. 
On a lightly floured surface, roll dough into a 17x16-inch rectangle.
  3. In a small bowl, combine granulated sugar and cinnamon. Brush melted butter over dough, and sprinkle with sugar mixture. Sprinkle with pecans, gently pressing into dough.
  4. Starting with one short side, roll up dough, and pinch seams to seal. Gently place on prepared pan, seam side down. Form a ring, and pinch ends together to seal. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  5. Preheat oven to 325°.
  6. Uncover cake. Using kitchen scissors, make 7 (¼-inch) deep cuts in top of dough. Bake until golden brown, about 30 minutes, lightly covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Transfer to a serving platter.
  7. In a medium bowl, whisk together confectioners’ sugar, ¼ cup boiling water, butter, vanilla, and salt until smooth. Spoon over cake. Sprinkle with colored sugars.

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