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Mardi Gras King Cake

Mardi Gras isn't complete without a sweet and colorful King Cake, filled with cinnamon, brown sugar, pecans, and maybe even a plastic baby. The person who gets the slice with the baby in it has a year of good luck, and/or has to host the next party!
Course: Dessert
Cuisine: American
Servings: 2 cakes

Ingredients

PASTRY:

  • 1/2 c. milk
  • 1/4 c. butter
  • 2 (.25 oz.) pkg. active dry yeast
  • 2/3 c. warm water (110 degrees)
  • 1/2 c. granulated sugar divided
  • 2 lg. eggs lightly beaten
  • 1 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 5 1/2 c. all-purpose flour
  • vegetable oil for brushing

FILLING:

  • 1 1/2 c. dark brown sugar packed
  • 1 1/2 T. ground cinnamon
  • 1 c. finely chopped pecans
  • 3/4 c. all-purpose flour
  • 3/4 c. melted butter

FROSTING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. butter softened
  • 1 tsp. vanilla extract
  • 1/4 c. milk
  • 1 c. confectioners' sugar
  • Wilton gel food coloring Green, Yellow, and Purple

Instructions

  • PASTRY: In a medium sauce pan, warm the milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature.
  • In a large bowl, dissolve yeast, and 1 tablespoon granulated sugar in the warm water. Let stand until creamy, about 10 minutes.
  • When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining granulated sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 to 2 hours. When risen, punch down and divide the dough in half.
  • Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  • FILLING: In a large bowl, stir together the brown sugar, cinnamon, chopped pecans, and 3/4 cup flour. Pour 3/4 cup melted butter over the mixture. Stir until well combined and crumbly.
  • Roll dough halves into 10x16-inch rectangles. Sprinkle the filling evenly over the rectangles, and roll up tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval-shaped rings. Place each ring on a prepared cookie sheet. Place a 4-inch baking ring, or oven-safe glass, sprayed with non-stick cooking spray in the center of each roll. With scissors make cuts 1/3 of the way through the rings at 1-inch intervals. Cover with a tea towel and let rise in a warm spot until doubled in size, about 45 minutes.
  • Gently brush the cake with vegetable oil before baking. Bake in preheated oven for 25 minutes. After cooking, gently push a doll into the bottom of the cake, if desired. Allow the cake to cool before frosting.
  • FROSTING: In a medium bowl, beat cream cheese and butter together. Add vanilla, milk, and confectioner's sugar; beat until smooth and creamy. Divide frosting into 3 small bowls. Using a toothpick, add gel food coloring a little at a time, until the desired color is reached. Spoon each color frosting into separate piping bags fitted with a #2 or #3 round tip, and decorate the cakes.