The Kings Cake is traditionally served on 12th night or January 5th, the day when, according to tradition, The Three Kings, or Wise Men, arrived in Bethlehem with their gifts for the Christ child. It is part of the tradition to bake a small token, like a coin or a bean, sometimes even a tiny baby doll to represent the Christ Child, into cake. The person who gets the slice with the token is king for the night.
The Kings Cake of New Orleans is usually made from brioche dough and baked in a circle by using a tube or Bunt pan. The cake is then decorated with Butter Cream Icing and Yellow, Green and Purple sugar or sprinkles.
In New Orleans, 12th Night ushers in the whole Mardi Gras season and the serving of the Kings Cake is certainly not the least of the time honored rituals observed on that night. The Kings Cake has become such an important part of the celebration that people have even immortalize it by creating Kings Cake costumes.
Brioche is an excellent yeast dough. The jury is still out as to whether it is a cake or a bread. Whichever you deem it, you can’t deny that this delicate, airy dough is delectable.
The Sponge:
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1/2 cup all-purpose flour
- 1/2 cup warm water
- Mix all together well, cover and set aside in a warm place until it begins to bubble and become spongy.
The Dough:
- 2 sticks (1 cup or ½ pound) melted and cooled butter
- 4 eggs
- 3 ½ cups of all-purpose flour
Place the sponge, butter and eggs in a large bowl and using a mixer or wooden spoon, mix well. The resulting batter should be very smooth. Then begin adding the flour, about half a cup at a time, beating in well after each addition. When all flour has been added, continue beating until the resulting soft dough is smooth. It will probably be sticky. Place in a bowl that has been oiled and turn it over to coat all sides with the oil. Cover and allow to sit in a warm place until about double in bulk. The time will vary depending on the weather. Punch down and turn out onto a lightly floured surface and knead. Return to the bowl and allow to rise again. After the second rising you may now form it into loaves or cakes.
For a traditionally shaped Brioche, Put a large ball into the bottom of a fluted pan that has been treated with a non stick spray. Place a smaller ball on top of it. Paint the surface with an egg that has been beaten with one tablespoon of cold water. Allow to rise until nearly double in size. Bake in a preheated 400°F – (200°C or Gas mark 6) for twenty to thirty minutes or until it sounds hollowish when tapped. Remove from the oven and allow to cool in it’s pans.
You may also bake your Brioche dough in regular rectangular loaf pans. You may sprinkle the surface with raw sugar before baking. You may add raisins and nuts to the dough and Brioche dough is used to make the classic Three Kings Cake for 12th night.