Tuesday, January 18, 2011

Praline King Cake

I hit the jackpot with this one, it was PERFECT! Now I did cheat a little, using a boxed dough mix. But the filling was homemade and the end result was just delicious!

1 box of Pillsbury Hot Roll Mix

1 cup brown sugar
1/2 cup chopped pecans
1/2 cup flour
1 tablespoon cinnamon
1/2 cup melted butter

Mix all ingredients except for butter. Slowly add butter until the mixture is crumbly.

1 cup confectioners sugar
1 tablespoon melted butter
dash vanilla extract
water as needed

Mix all ingredients, adding water as needed. You want the icing to be thin enough to drizzle on the cake, but not too thin that it won't stick to the cake. You can add water if too thick, or more confectioners sugar if too thin.

Colored Sugar:
1 cup sugar, divided into 4 parts
4 different food colorings

Put 2 drops of food coloring into the sugar and stir until well blended.

For the dough:
Make dough according to box. After kneading, let rise for about 30 minutes.
On a well floured surface, roll dough out into a rectangle.
Spread the filling evenly all over the dough, leaving about a half an inch from the sides.
Slowly roll up the dough, starting with the widest end. Roll up as tight as possible, like a jelly roll. Make sure your surface was well floured, or the dough will stick.
Place roll on a well greased baking sheet. Form into a ring and let rise until doubled in size, about an hour.
Cook at 375 for 15-20 minutes, until brown on the outside. Remove the cake and brush with a bit of melted butter.
Immediately ice the cake, and top with colored sugars.

No comments: