Bread Machine King's Cake



Gooey and Messy and OH-So-Yummy!


I decided to try a new holiday tradition with Mardi Gras.  Food Network was having a King's Cake contest, so I got it in my head that I needed to make a King's Cake.  I did a quick search and found a recipe for one that used a Bread Machine!  The ingredients sounded like a good combination and I had everything on hand. 

While Mom and Dad were finishing up dinner, Steve took over feeding Miz Aise and Miss Mia was our own little jester while I drizzled the icing over the cake and sprinkled some sugar on top.  It was good and SO SIMPLE.  Like a cinnamon roll good and simple.  I will be making this again, and I won't wait until Mardi Gras!

A modification for next time - cut the icing amount in half.  I loaded the top of this with tons of icing, and still have some sitting in the bowl.

Bread Machine King's Cake
~ adapted from allrecipes.com

Cake
1/4 cup warm water
1/2 tsp sea salt
2 T softened butter
1 egg
1 cup low fat sour cream (I used a little less than a cup)
5 T white sugar
2 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp active, dry yeast

Place the warm water, salt, butter, egg, sour cream, sugar, flours and yeast in bread machine pan in order listed.  Select the dough cycle and start bread machine.

Filling
1/2 cup white sugar
1/4 cup brown sugar
1 T round cinnamon
5 T melted butter
1/2 to 1 cup chopped pecans

Glaze
1 1/2 cups confectioners' sugar
1 1/2 T melted butter
1/4 tsp vanilla extra
2 T milk
Colored Sugars (purple, green and yellow)

Mix the filling ingredients together in a bowl. Set aside.  Spray baking sheet with Pam and set aside.

Remove dough from bread machine and place on floured surface.  Roll dough to an approximate 10x28 rectangle.  I didn't need much flour.  The hardest part of this step was keeping Miss Mia's fingers from pinching off bites of dough.  Spread the filing over the dough.  Sprinkle pecans over filling.  Roll the dough into a 28 inch log.  Place the dough log on greased baking sheet, seam side down, forming it into a ring.  Moisten the ends of the dough with water to help seal when pinching ends together.

Cover the dough with a cloth and place it in 170F oven that has been turned off.  Let rise 30 minutes (until doubled in size).

Remove cloth from dough and turn oven to 375. Bake cake until golden brown (approximately 15 minutes).

While cake is baking, mix together confectioner's sugar, butter, vanilla extract and 1 T milk.  If glaze is too thick add a little more milk until a little thinner (but not too runny). 

Remove cake from oven and cool for 10 minutes.  Drizzle glaze over top of cooled cake, and sprinkle with colored sugar.  Cool cake completely before serving (Yeah, right.  We ate it while still warm, and guess what, it was good!).

Hint - to help cake stay a perfect circle, grease a coffee can and place it on baking sheet and form a circle with the dough around the can.  After cake is baked, remove coffee can and let cake cool.