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The mix made for a soft dough, which was a little concerning but I followed the instructions to the letter and hoped for the best. After the first rising, the dough was still soft so I had to flour it liberally to handle it. I didn't bother with a rolling pin since it was so soft and I was able to shape it out into a rectangle with my hands, brush it with melted butter, sprinkle the praline sugar all over it and roll it up, jelly roll style. With careful handling, it wasn't too hard to bring the ends together to form an oval and pinch the edges shut. Then I let it rise a second time until it had doubled in size before setting in the oven to bake.
I didn't bother brushing with egg wash to make it brown nicely since it was going to get covered in glaze anyway. The glaze packet also came with the mix and was likely just powdered sugar. I added vanilla and a little milk to until it was the consistency I wanted. The fun part was sprinkling the colored sugars on top: purple for justice, green for faith, and gold for power.
The King Cake from the mix actually wasn't bad. It was a little more cake-y than the one from Gambino's bakery in New Orleans, but still tasty and the "cake" (more like a brioche) was complemented nicely by both the sweetness of the glaze and the crunch of the colored sugars.
Next time I definitely want to make one from scratch and see how it turns out.
Read about The Pastry Chef's Baking culinary trip to New Orleans here.
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