KING'S CAKE

King's Cake image

Provided by Pierre Hermé

Yield Serves 8

Number Of Ingredients 23

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Ingredients

Dough
1 cup (250 g) all-purpose flour
2 Tbsp (20 g) superfine granulated sugar
1 tsp (5 g) fleur de sel de Guérande (or other fine sea salt)
Finely grated zest of 1/4 unwaxed lemon
1 1/2 tsp (8 g) active dry yeast
2 eggs (100 g)
2 Tbsp (35 g) orange-flower water
2 tsp (10 g) aged dark rum
1 1/4 oz (35 g) candied orange peel
1 stick plus 2 Tbsp (150 g) unsalted butter
1 dried lima bean
Glaze
1 egg yolk
2 whole eggs
3 dashes superfine granulated sugar
Dash of table salt
Finishing
Apricot jelly or preserve
Number 10 pearl sugar (coarse sugar)
2 quarters each of candied red and green melon
Candied orange slices
Coarsely chopped almonds

Steps:

Make the dough. Sift the flour with the sugar, sea salt, lemon zest, and yeast into the bowl of a food processor. Process on low speed, then add the eggs. Continue processing just until the dough pulls away from the sides of the bowl. Add the orange-flower water and rum and continue processing just until the dough pulls away from the sides of the bowl.
Dice the candied orange peel, chop the butter into pieces, and add them both to the dough mixture. Process again just until the dough pulls away from the sides of the bowl. Place the dough in a large bowl and cover with a damp cloth. Set aside to rise for 2 hours at room temperature.
Punch down the dough then place in the refrigerator for 2 hours.
Remove the dough from the refrigerator and punch it down again. Line a baking sheet with parchment paper, roll out the dough into a square, and place it on the lined baking sheet. Bring the corners of the dough to the center and insert the bean. Turn the dough over and shape it into a ball. Press your thumb in the center to make a depression and push the dough out around it to form a ring or crown. Cover it with a damp cloth and set aside to rise until doubled in volume, at least 2 hours in a warm room (77°F to 82°F [25 to 28°C]).
Preheat the oven to 360°F (180°C).
Prepare the glaze. In a bowl, combine the egg yolks, whole eggs, sugar, and salt. Brush the crown with the glaze. Dip a pair of scissors in water, and make cuts in the top of the cake, so it resembles the points of a crown. Place it in the oven and bake 20 to 25 minutes.
Warm the apricot preserve or jelly, then strain it. Remove the cake from the oven and transfer it to a wire rack, then brush with the jam. Sprinkle with the pearl sugar and decorate with strips of the candied melon, candied orange, and coarsely chopped almonds.

Sumaya Abdiri (su)

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This recipe is a keeper! I'll definitely be making this King Cake again and again.

Alia Talal

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Wow! This King Cake is amazing! It's the best I've ever had.

bakar bro

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This King Cake is the perfect way to celebrate Mardi Gras! It's festive, delicious, and easy to make.

Shada Sahu

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This recipe is a bit too sweet for my taste. I'm going to reduce the amount of sugar next time.

Village Tv

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I've never made King Cake before. Is this recipe difficult to follow?

Salen Kumar

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This recipe looks delicious! I'm going to make it for my next party.

Leisha Epulo

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I'm allergic to nuts. Can I substitute another filling for the pecan filling?

Jose Zuniga

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I want to try this recipe, but I'm not sure what kind of flour to use. Can I use all-purpose flour?

Camilla Olivia

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This recipe is missing some key ingredients. It doesn't include any yeast, so the cake won't rise.

Jessica Willems Jessica

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I followed the recipe exactly, but my King Cake didn't turn out. I'm not sure what I did wrong.

Aakansha Baigar

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This King Cake was a disappointment. The cake was dry and the filling was bland.

Manisha Thapa Magar

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I'm not a huge fan of King Cake, but this recipe changed my mind. The cake was so moist and flavorful, and the filling was rich and creamy.

Nasru Mahamude

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The King Cake turned out perfect! It was the perfect centerpiece for my Mardi Gras celebration.

PG MOMIN

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This recipe was easy to follow and produced a beautiful, delicious King Cake. I will definitely be making it again.

Kelly Layne

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I've tried many King Cake recipes over the years, but this one is by far the best. The cake is moist and flavorful, and the filling is creamy and smooth.