Breadmaker King Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
FOR THE DOUGH:1/2 cup almond milk (this nutrition info uses Silk Vanilla)2 TBSP Smart Balance Light Buttery Spread1/2 cup sugar2 1/4 tsp active dry yeast1/3 cup warm tap water1 egg3/4 tsp salt3/4 tsp nutmeg, ground1 3/4 cups all-purpose flour1 cup whole wheat flourFOR THE FILLING:1/2 cup brown sugar, packed1/2 TBSP cinnamon, ground3/4 cup sliced almonds 1/4 cup all-purpose flour2 TBSP Smart Balance Light Buttery Spread5 TBSP Flax Seed Meal (ground flax)FOR THE ICING:1/2 cup powdered sugar1/2 TBSP water
THE DOUGH:
1) In a bread maker's pan, add all the ingredients for THE DOUGH according to your manufacturer's instructions. (Mine calls for all liquids first -- so I mixed them all together then pour them in, but you don't have to -- then the dry ingredients on top. Yeast goes in last.) Set to make this for the biggest loaf your breadmaker can make (mine is 2lb max), and set it for a sweet bread or dough only cycle.
2) Once the machine signals the dough is done, take it out, form it into a ball, and place it in an oiled (or cooking-spray-coated bowl), cover with cling wrap, and let rise in a warm, non drafty spot. Let rise until doubled in size - can take anywhere from 20 minutes to an hour depending on the temperature of your house, etc.
TO MAKE THE FILLING:
1) Combine all ingredients in a microwave-safe bowl and microwave for 10 seconds. Mix together until it's combined and somewhat crumbly looking.
TO ASSEMBLE EVERYTHING:
1) When dough has doubled in size, preheat your oven to 375.
2) Roll out on a floured surface into a rectangle, measuring about 10"x16". This doesn't have to be exact, but you want it as rectangular as you can get for easy assembly. Dough should be easy to work with, not sticky and pretty elastic. Roll out until it's about 1/4-inch or so thick.
3) Once you have your rectangle, sprinkle the filling evenly over the dough, leaving about a half-inch along the long sides plain. Pat it down so it sticks well to the dough.
4) Beginning with long side of the rectangle, tightly roll into a log (or jelly-roll-type thing) keeping it as rectangular and even as possible. Keep the seam side down.
5) Transfer your log onto a parchment or cooking-spray lined baking sheet. Make your dough into a circle/oval and pinch the ends together VERY WELL, wetting with a little water if you need to. You don't want this to come apart while baking and you don't want the filling to drip out.
6) Let your newly formed king cake rise until about doubled in size (again, 20-60 minutes depending on your climate).
BAKING, COOLING & ICING:
1)Bake for 20 to 30 minutes until dough is baked and it's a light golden brown.
2) After it's cooled for about 5-10 minutes, brush the king cake with your icing and let it drip over the sides.
NOTE: Traditional king cakes are then sprinkled with colored sugar (purple, green and yellow), but that is not included in the calorie count here.
Number of Servings: 16
Recipe submitted by SparkPeople user EDITORABC.
1) In a bread maker's pan, add all the ingredients for THE DOUGH according to your manufacturer's instructions. (Mine calls for all liquids first -- so I mixed them all together then pour them in, but you don't have to -- then the dry ingredients on top. Yeast goes in last.) Set to make this for the biggest loaf your breadmaker can make (mine is 2lb max), and set it for a sweet bread or dough only cycle.
2) Once the machine signals the dough is done, take it out, form it into a ball, and place it in an oiled (or cooking-spray-coated bowl), cover with cling wrap, and let rise in a warm, non drafty spot. Let rise until doubled in size - can take anywhere from 20 minutes to an hour depending on the temperature of your house, etc.
TO MAKE THE FILLING:
1) Combine all ingredients in a microwave-safe bowl and microwave for 10 seconds. Mix together until it's combined and somewhat crumbly looking.
TO ASSEMBLE EVERYTHING:
1) When dough has doubled in size, preheat your oven to 375.
2) Roll out on a floured surface into a rectangle, measuring about 10"x16". This doesn't have to be exact, but you want it as rectangular as you can get for easy assembly. Dough should be easy to work with, not sticky and pretty elastic. Roll out until it's about 1/4-inch or so thick.
3) Once you have your rectangle, sprinkle the filling evenly over the dough, leaving about a half-inch along the long sides plain. Pat it down so it sticks well to the dough.
4) Beginning with long side of the rectangle, tightly roll into a log (or jelly-roll-type thing) keeping it as rectangular and even as possible. Keep the seam side down.
5) Transfer your log onto a parchment or cooking-spray lined baking sheet. Make your dough into a circle/oval and pinch the ends together VERY WELL, wetting with a little water if you need to. You don't want this to come apart while baking and you don't want the filling to drip out.
6) Let your newly formed king cake rise until about doubled in size (again, 20-60 minutes depending on your climate).
BAKING, COOLING & ICING:
1)Bake for 20 to 30 minutes until dough is baked and it's a light golden brown.
2) After it's cooled for about 5-10 minutes, brush the king cake with your icing and let it drip over the sides.
NOTE: Traditional king cakes are then sprinkled with colored sugar (purple, green and yellow), but that is not included in the calorie count here.
Number of Servings: 16
Recipe submitted by SparkPeople user EDITORABC.
Nutritional Info Amount Per Serving
- Calories: 251.9
- Total Fat: 6.9 g
- Cholesterol: 13.2 mg
- Sodium: 155.5 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 3.4 g
- Protein: 5.5 g
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