King Cake

King Cake

Happy New Year everyone! The three wise men are around the corner and at home we are waiting for them eating the typical king cake for several days so far. I use to make it with the help of the breadmaker and following this recipe from Ma Petite Boulangerie, but instead of using fresh yeast I use instant yeast from Maizena. The result is a very big cake but you can divide the dough in half and have two medium cakes if you want.

King Cake


– Sourdough

100 milliliters of warm milk
100 grams of bread flour
1 packet of instant yeast Maizena

– Mass of cake

100 ml of milk
1 tablespoon of orange blossom scent
3 medium eggs
125 grams of butter
170 grams of sugar
orange zest
zest of half a lemon
1/2 teaspoon of cinnamon
1 pinch of salt
570 grams of bread flour

– To decorate

1 egg
2 tablespoons of sugar
Almond laminated

King Cake

To make the sourdough place all ingredients in the bowl in the order given and put the mixing program (in my breadmaker is number 6). Once the program is complete you have to leave the mixture overnight.

King Cake

The next day add to the remaining dough the rest of the ingredients of the cake and use again the mixing program of the breadmaker for half an hour. Then you have to remove the dough from the bowl using a spatula, place it in an oiled bowl and cover it with film role. Let it stand for an hour and a half until doubled in volume.

King Cake

On a lightly oiled baking paper put the dough into a ball and let it rest a few minutes. After carefully going slowly making a hole in the center until it is quite large. Once the hole is made let the cake weigh for an hour.

King Cake

To decorate the cake we paint it with a beaten egg and place over the cherries, almonds and sugar moistened with a few drops of water.

Bake the cake half hour in the oven preheated to 200 degrees.

King Cake

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