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king cake (rosca de reyes)

The Tall Short Person and I lived in New Orleans for a bit.  The Tall Short Person actually lived there longer.  But we both have taken away some of the traditions.  Like King Cake on the first day of Epiphany and every Friday until Ash Wednesday.  I usually do not get that much made but I get at least one.  This year more then one may be made because of how fast this one disappeared.  It did not last the twenty four hours.  It is really that good.  I make it at Easter too.

King Cake (rosa de reyes)

sourdough starter

1 cup flour

3/4 cup water

2/3 cup milk, hempmilk, or heavy cream

6 tablespoons butter

1/2 cup sugar

1 teaspoon salt

2 eggs

4 to 4 1/2 cups flour.

1/2 cup powdered sugar

1 teaspoon vanilla


Mix the sourdough starter, 1 cup flour, and 3/4 cup water together in a large ceramic bowl.  Let sit eight hours or overnight, until bubbly.  Remove about 2 tablespoons of the dough and put in the refrigerator.  It will be the starter for next time.  

Into the starter, mix the milke, sugar, salt, and eggs. Add the butter.  The dough will be lumpy. Mix 1 cup flour in.  Then another.  Then one more.  The dough should be stiff but it may be very wet.  

Flour the counter.  Turn the dough out on to the floured counter.  Knead until smooth, up to ten minutes.  You will probably add more flour during this process.  Put back in the bowl, cover, and let rise until double.

Punch the bread down and let rise until double again.

Deflate the dough.  Divide into thirds.  Roll out each portion into a strand and braid together.  Put on a baking sheet that has been covered with a silpat or parchment paper.  Let rise until double.

Bake at 350 degrees for about 1 hour.

Let cool.

Mix the powdered sugar, vanilla, and enough milk to make a glaze that will drizzle.  

Move the bread to a serving platter.  Drizzle with the glaze.


I used to put a silver dime into the King Cakes I would make instead of a ceramic baby for luck.  I did not have the baby.  And my family teases me about not making the glaze three colors:  purple, gold, and green, but they eat it anyhow!  Like I said, did not make 24 hours.

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Reader Comments (1)

I just found this recipe! a little late for Jan. 6th this year, but i am definitely setting it aside for next so i can link to it and make one!

I did have one question you might be able to answer regarding the sour dough starter. I am not a fan of sour dough - so do you think it would be possible to make this with yeast? If you have a free minute will you send me an e-mail with your thoughts.

Susan sent me the link to your blog last fall right before my busy time on the blog so and I am just now actually catching up! Have you in my reader so I will be visiting again!

January 14, 2012 | Unregistered Commenterpam

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