Mike Garten
This sweet, yeasted cake ring, was brought to Louisiana by French and Spanish Settlers, and is now associated with Mardi Gras, the festival leading up to the start of Lent. Bakeries sneak a plastic baby Jesus into the sweet. Whoever finds it has to buy (or make!) the cake next year!
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For Dough
c.
plus 1 tablespoon whole milk
1⁄4-ounce package active dry yeast
c.
plus 1 teaspoon granulated sugar
large egg yolks plus 1 large egg, at room temperature
c.
(1 stick) unsalted butter, at room temperature
tsp.
finely grated lemon zest
tsp.
pure almond extract
tsp.
pure vanilla extract
For Filling
tbsp.
unsalted butter, at room temperature
empty 28-ounce can (label discarded), washed
For Frosting
8-ounce package cream cheese
tbsp.
unsalted butter, at room temperature
c.
confectioners’ sugar
tsp.
pure vanilla extract
Purple sanding sugar, for sprinkling
- Make dough: Microwave 3⁄4 cup milk until warm to touch (about 110°F). Whisk in yeast and 1 tsp sugar and let sit until foaming, about 10 minutes.
- In large bowl, whisk together flour, cinnamon, salt and remaining 1/4 cup sugar.
- Using electric mixer, whisk together egg yolks, butter, lemon zest, and extracts. Stir in yeast mixture to combine. Gradually mix in flour mixture. Using dough hook, mix on lowest speed until smooth dough forms, 5 to 7 minutes. Transfer to lightly oiled bowl, cover with damp towel and let rise until doubled in size, about 1 hour.
- Meanwhile, make filling: In small bowl, combine pecans, brown sugar, and cinnamon. Turn out dough onto lightly floured surface and roll to 10- by 15-inch rectangle. Spread with softened butter and sprinkle with pecan mixture. Starting from long side, roll dough into tight log, lightly pinching seam to seal.
- Grease outside of can and place in center of large oiled baking sheet. Wrap log around can, seam side down, gently pulling from center of log to stretch around. Using a little water as glue, pinch ends together to seal.
- Cover dough with damp towel and let rise until dough doesn’t bounce back when pressed gently with finger, 45 minutes to 1 hour.
- Heat oven to 375°F. In small bowl, whisk remaining egg and 1 tablespoon milk. Lightly brush dough with some egg mixture and bake 15 minutes. Rotate pan and remove can and brush inside of cake with egg mixture, then continue baking until light golden brown, 10 to 15 minutes more. Transfer to wire rack to cool.
- Meanwhile, make frosting: Using electric mixer, beat cream cheese and butter on low speed to combine. Add confectioners’ sugar and beat to combine. Mix in vanilla. Spread on top of cooled cake, then sprinkle with colored sugar.
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Source : Goodhousekeeping
