King Cake-#TwelveLoaves February

With what happened in my personal life recently, the February launch date was pushed back a little. The girls in the group were fantastic and kept the bread baking conversation going without my input.

They suggested a fun and easy share whatever bread you’d like from today until the end of February and link up! March 1st we will share our next #TwelveLoaves idea…so stay tuned!

Over 35 delicious Clean Slate January #TwelveLoaves breads that you much check out!

We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.

It’s been a pleasure baking with you since I launched this Twelve Loaves this past May.
Check out what we have been busy baking!

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate

I’ve submitted this King Cake to Susan at Wild Yeast Blog .
Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on our growing Pinterest board.

King Cake

Ingredients:

For the dough:

1 package (2 1/4 teaspoons) active dry yeast
1 cup warm water (no more than 110°F [43°C])
1/3 cup sugar
4 1/2 to 5 cups bread flour, or 5 1/2 to 6 cups bleached all-purpose flour
3 eggs
1/4 cup peanut, corn, or canola oil
2 teaspoons salt

Filling:
1/2 cup  raisins
1/4 cup rum (or whatever booze you prefer or even orange juice)
3/4 cup packed dark brown sugar
2/3 cup walnuts (or pecans) chopped
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Glaze:
confectioner’s sugar
yellow, green and purple food coloring (or colored sprinkles)

Directions:
For the filling: In a small bowl, add the filling ingredients. Mix together and set aside.

For the dough: In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended.  Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the eggs one at a time until they are combined.  Add another 2 cups of the flour, the honey, oil, and salt.  Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl.  Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.

Take dough out of mixer bowl, form into a ball and coat with a light film of canola oil.
Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you.

Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom.

Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the ring doubles in size, about 1-2 hours.

Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the ring doubles in size, about 1-2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

Mix 3 tablespoons water with the confectioners’ sugar. Separate into 3 small bowls. Add a drop of each color food coloring and stir together. Add more water or confectioner’s sugar to achieve a spreadable consistency. Spread in alternating sections over the cake.

Thank you for your comments and constant support. I haven’t had a chance to pass by those that left me a message on my last post. Please know that I find comfort in your words and love you all!