Quick King Cake from Betty Crocker and proceeded to make it last night while also eating dinner, playing with my dog, and prepping a huge pot of beans. It was quite a busy night.
So, in making this recipe, I found out what a King Cake really is. It is basically a sweet brioche (eggy, buttery bread) dough with a buttery cinnamon sugar filling, twisted or braided into a circle. Other filling are possible such as pecans instead of just cinnamon sugar. Then, the "cake" is topped with icing and sprinkled with the typical Mardi Gras colors: purple, green, and yellow. Once completely cooled, Baby Jesus is hidden inside the cake. Sadly, Baby Jesus is not with me and I could not hide him inside.
In making this dough, I thought it was interesting that the butter is added after combining the dry ingredients with the eggs, milk, and vanilla. The addition of the butter made the dough very easy to handle. I did everything by hand, all the mixing, kneading, shaping, so the ease of handling was a godsend. I did add some flour after the full 3-1/2 cups of flour were added because the dough was too sticky. I let it sit in the fridge for about 1-1/2 to 2 hours. When I came back, it had risen nicely.
After letting it cool overnight, I frosted it with cream cheese icing and dusted it with food glitter. Not the prettiest, but it sure is soooo tasty. It's like a giant cinnamon roll but better. The brioche dough is light, fluffy, buttery, a bit sweet. Biting into the filling or the caramelized sugar coating the bottom gives you that punch of more sweetness.
Overall, the recipe was not too difficult except for my misunderstanding of the shaping part.