Spanish King's Cake
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105Â°-115Â°F)|
|Milk||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon|
|Ground mace||1⁄4 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Chopped mixed candied fruit||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Confectioners icing||1 Tablespoon|
|Walnut halves||1 Tablespoon|
|Candied fruit||1 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, sugar, butter, and salt to warm (105°-115°F).
2 Combine mace, 1 1/2 cups flour, yeast mixture, milk mixture, and egg. Mix thoroughly.
3 Add raisins, mixed candied fruit, and chopped walnuts. Mix thoroughly. Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
5 Punch down dough. Divide dough in half. Roll each into a 20-inch rope. Twist together.
6 Place on greased baking sheet. Cover; let rise until almost double€” about 45€”60 minutes.
7 Bake in a preheated 350°F oven 30 minutes or until done. Cool on wire rack.
8 Frost loaf with Confectioners' Icing and decorate with walnut halves and additional candied fruit.