Homemade King Cake with Bananas Foster Praline Filling

 

 

 

 

 

 

 

 

 

 

 

Dough

2 packages of active dry yeast

1/2 cup of warm water (110 to 115 degrees)

¾ cup of sugar, divided

½ cup of butter, melted

½ cup of warm milk (110 to 115 degrees)

2 eggs yolks

1 ¼ tsp of salt

1 tsp of lemon zest

½ tsp of fresh nutmeg

3 ¼ to 3 ¾ cups of AP flour

1 tsp of cinnamon

1 egg beaten

 

Filling

3 medium ripe bananas

½  cup of bourbon or whiskey

1 tbsp of flour

½ cup of prepared caramel (click for link to recipe)

¼ cup of condensed milk

1 cup of chopped pecans

 

Glaze

2 to 2 ¼ cups of confections sugar

1 tsp of fresh lemon juice

1 tsp of vanilla extract

 2 tsp of milk

2 tsp of water

Dash of salt

Green, purple, yellow sugars for garnish

 

Directions

In a large bowl, dissolve yeast in warm water. Using hand and stand mixer, add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

While dough is resting, make your filling. Cut up bananas into ½ inch cubes. In a large skillet cook bananas on medium heat until they began to soften. Turn heat down to low-medium heat. Remove pan from heat and add your bourbon or whiskey. Flambé bananas by lighting liquor on fire. Continue to cook until flame has extinguished. Whisk in flour. Cook until sauce begins to thicken.  Add the prepared caramel and milk. Lightly stir together until caramel is incorporated and smooth. Allow filling to simmer for approximately 5 minutes until it tightens. Turn off heat and fold in pecans. Allow filling to completely cool. Set aside.

Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough over all of dough. Do not leave a border. Fold dough in thirds lengthwise (like a letter). Roll out dough again into a 16 x 10 inch rectangle. Place filling on top of dough, leaving a ½ inch edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with beaten egg.

Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners’ sugar, lemon juice, vanilla extract, milk, salt and enough water to achieve desired consistency. (Glaze should be tacky glue consistency). Spread over cake. Sprinkle with colored sugars while Glaze is still wet. Allow glaze to set.

Devour and Enjoy!!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: