Mardi Gras King-Cake

Contributed By: Parker

Ingredients:

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/3 cup shortening
1/3 cup sugar
1 teaspoon salt
1 large egg, room temperature
4 to 4-1/2 cups all-purpose flour
2 cans (12-1/2 ounces each) almond cake and pastry filling
GLAZE:
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons water
Purple, green and gold colored sugar

Method:

1. In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
4. Preheat oven to 375°. Bake until golden brown, 20 to 25 minutes. Cool on a wire rack. For glaze, combine confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.

Helpful Hints:

TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
YIELD: 2 cakes (12 servings each).
Nutrition Facts
1 slice: 277 calories, 5g fat (1g saturated fat), 8mg cholesterol, 143mg sodium, 53g carbohydrate (29g sugars, 1g fiber), 4g protein.


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