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New Orleans Mardi Gras King Cake


  • 2 T sugar
  • 2 envelopes dry yeast
  • 1/3 C lukewarm water
  • 1/4 pound butter or margarine
  • 2/3 C evaporated milk
  • 1/2 C sugar
  • 2 tsps salt
  • 4 eggs
  • 6 C unbleached white flour


Combine sugar, yeast and water in bowl, let stand until foamy. Place butter, milk, sugar and salt in small pot and melt slowly, cool to room temp. Beat eggs into foaming yeast, add milk mixture when lukewarm. Add flour a cup at a time until dough forms. Knead 5 to 10 minutes on a floured surface. Grease a large bowl with margarine, place dough in bowl and turn to coat with margarine. Cover bowl with damp cloth and let dough rise until double (about two hours in a warm place). While dough is rising, mix sugars and cinnamon. Cinnamon Sugars 1/2 box brown sugar 1 C white sugar 2 T cinnamon 1/4 pound butter or margarine, melted Mix all together. Punch dough down when doubled. Roll out into a rectangle about 18 by 36 inches. Brush with the melted butter and sprinkle with sugar mixture. Cut into three strips, rolling each like a jelly-roll, then braid and place on baking sheet. Cover with damp cloth and let rise until double. Bake for 20-30 minutes at 350 degreees. Glaze 1/4 C sugar tinted green 1/4 C sugar tinted yellow 1/4 C sugar tinted purple 1 C powdered sugar 2 T milk Tint sugars with food coloring (about six drops each). Combine powdered sugar and milk to make a glaze spread. Cover cooled cake with glaze, then sprinkle with tinted sugars.

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