MAKE YOUR OWN KING CAKE

• Ingredients 
• 1 cup evaporated milk
• 1 cup (2 sticks) unsalted butter, plus more for bowl and baking sheet
• 1/3 cup plus 1 tablespoon granulated sugar
• 2 teaspoons pure vanilla extract
• 1 (1/4-ounce) package active-dry yeast
• 1/3 cup warm (110 degrees) water
• 5 cups all-purpose flour, plus more for work surface
• 1 teaspoon salt
• 4 large eggs, room temperature
• 2 1/2 cups confectioners' sugar
• 1/4 cup milk
• Sanding sugar, for garnish

!!! NOMMY, NOM, NOM !!!

Directions

1. In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated; remove from heat. Let cool slightly, and stir in vanilla; set aside.
2. Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl; set aside.
3. Combine flour and salt in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed; add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.
4. Turn dough out onto a lightly floured work surface; knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.
5. Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface; and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together; shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets; cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.
6. Preheat oven to 350 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack; let cool slightly.
7. In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.

Make Your Own King Cake

Happy Baking,

Cindy Lou...