Melanie Foster (Inspired by New Orleans, Louisiana; resides in Blaine, Minnesota)
Yields 1 cake
This is the cake of Mardi Gras. A little plastic baby, bean, or coin is hidden in each cake, and the recipient of the lucky piece receives one year of good luck, and hosts the party the following year. I was nine-years-old the first time that I went to Mardi Gras with my parents and brother. I found the baby in the first piece of King Cake that I was ever served, and I am pretty sure that I still have it to this day. (That must be the reason why I have had such an amazing sweet tooth for cinnamon rolls, of which this cake is a festive version.)
¾ cup warm milk
1 (¼ oz.) package or 2¼ teaspoons active dry yeast
6 tablespoons sugar
½ teaspoon salt
½ teaspoon ground mace
¾ cup unsalted butter, softened
4 eggs
4 cups all-purpose flour, divided
5 tablespoons sugar
1½ teaspoons cinnamon
2 cups confectioners’ sugar
½ teaspoon pure vanilla extract
4 tablespoons milk, or less as needed
3 tablespoons each yellow, green, and purple colored sugars
1 plastic baby or large dried bean
Pour the warm milk into a large bowl or the bowl of an electric mixer. Sprinkle the yeast and 6 tablespoons of sugar over the milk, and stir until dissolved. Let sit for 5 minutes until foamy. Add the salt, mace, butter, and eggs. Add 3 cups of the flour, and mix on medium speed for 4 minutes. Add the remaining 1 cup of flour, and beat on low until smooth or until the flour is incorporated (about 2 minutes). Cover the bowl with plastic wrap that has been sprayed with baking spray. Let rise in a warm place until doubled in bulk (about 1 hour). Refrigerate, covered, overnight.
In a small bowl, combine the 5 tablespoons of sugar with the cinnamon. Punch down the dough and dump it onto your work surface. Divide into three equal pieces, and, one at a time, roll each piece into a rectangle approximately 24- by 6-inches. Sprinkle with one-third of the cinnamon mixture. Starting on a long side, roll up, pinching the edge to seal. Place the three rolls side by side and loosely braid. Gently transfer to a parchment-lined baking sheet and shape into an oval, pinching the ends to seal. Cover with a clean towel and let rise in a warm place for about 45 minutes.
Preheat an oven to 375°F. Bake for 25 to 30 minutes until golden brown. Cool on a wire rack. Insert the baby (or dried bean) into the cake from the bottom.
Mix the confectioners’ sugar, vanilla extract, and milk until smooth. Spread on top of the cooled cake.
Spoon the colored sugars over the glaze in wide bands, alternating the purple, green, and yellow.
Chef’s Tip
When making this cake, be sure to warn your guests about the surprise inside, and supervise small kids while eating this cake.