Baked King'S Cake
|All purpose flour||4 Cup (64 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Diced candied citron||1⁄2 Cup (8 tbs)|
|Pecans||1 , half|
|Sifted powdered sugar||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||To Taste (Green And Yellow Colored)|
In a large mixer bowl combine 1 1/2 cups of the flour and yeast.
In a saucepan heat milk, sugar, butter or margarine, and salt till warm (115Â° to 120Â°) and butter or margarine is almost melted, stirring constantly.
Add heated mixture to flour mixture.
Beat with an electric mixer on low speed for 1/2 minute, scraping bowl.
Beat 3 minutes on high speed.
Stir in citron.
Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a greased bowl.
Turn once to grease surface.
Let rise in a warm place till double (1/4 to 2 hours).
Punch dough down.
Let rest 10 minutes.
Press the pecan into the dough.
Shape dough into a 30 inch long roll.
Join ends to form a ring about 10 inches in diameter.
Place on a greased baking sheet.
Cover and let rise till almost double (about 1 hour).
Bake in a 350Â° oven for 25 to 30 minutes or till golden.
If necessary, cover loosely with foil after 20 minutes to prevent overbrowning.
Cool on a rack.
In a small bowl beat together powdered sugar, vanilla, and enough milk (1 to 2 tablespoons) to make a thin frosting.
Spoon the frosting over cooled cake.
Sprinkle the colored sugar in 2 inch rows, spoke fashion, alternating colors around the top of the cake.