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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Every good Mardi Gras party ends with a king cake, which traditionally holds a baby figurine inside that represents the Christ child. Whoever finds the baby enjoys good luck the following year-and must prepare the cake for next year's celebration. These miniatures are a twist on the classic dessert. Ingredients:
1/2 cup warm whole milk (110°) |
2 (1/4-ounce) packages dry yeast |
1/3 cup sugar, divided |
1/2 cup unsalted butter, melted |
3 egg yolks |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon zest |
3 teaspoons fresh lemon juice, divided |
1 1/2 cups all-purpose flour |
1/2 cup cake flour |
1 tablespoon ground cinnamon, divided |
1/4 teaspoon kosher salt |
1 large egg, lightly beaten |
1 cup powdered sugar |
1 1/2 tablespoons hot water |
purple, green, and yellow sugar sprinkles |
Directions:
1. Combine milk, yeast, and 1/4 cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.
2. Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)
3. Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour.
4. Punch dough down, and place on a lightly floured surface. Roll dough into a 12- x 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
5. Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes, and top with sprinkles.
6. Recipe courtesy of Louisiana native David Guas of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia
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