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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Shar Peitz
  • For the bread:
  • 1 envelope active dry yeast
  • 2 TBS warm water (115 degrees)
  • 1â�„2 teaspoon of salt
  • 2 TBS sugar
  • 2 tsp. orange zest, minced
  • 1â�„4 cup milk
  • 2 cups flour
  • 1 tsp. cinnamon
  • 2 eggs
  • 11â�„4 sticks unsalted butter, cut into very small pieces
  • 1 egg, beaten and combined with 2 tablespoons of water
  • For the filling:
  • 1 cup pecans, chopped
  • 1 cup brown sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1â�„2 cup flour
  • 1â�„2 cup melted butter
  • Combine all ingredients.
Traditionally, a small baby-shaped charm is hidden somewhere within the cake. The person finding the charm in his piece is required to provide the King Cake for the next party!

For the bread:
Dissolve yeast in warm water, mixing until it is frothy. Dissolve salt, sugar, orange zest, and milk in a small bowl. Add to the yeast mixture. Mix the cinnamon with the flour. Add the eggs to the yeast, then gradually add the flour. Knead until a smooth, elastic dough is formed. Incorporate the butter into the dough. Turn the dough into an oiled bowl, cover with plastic wrap and let rise for an hour in a warm spot. When the dough has doubled in size, punch it down, re-cover it, and place it in the refrigerator overnight.

For the filling:
Roll the dough out to a 6- by 18-inch rectangle. Spread the filling out in the middle of the rectangle, leaving a 11�2-inch border. Roll the dough up along the long side, leaving the seam side down. Turn the dough log into a circle, tucking the ends to disguise the seam. Place the cake on a baking sheet and let rise for 45 minutes or until doubled in size. Bake the cake at 350 degrees for 30 minutes.

For glazing:
1 cup powdered sugar
water to thin the icing to drizzle over the cake
Drizzle glaze over baked cake.

(This recipe was contributed as part of a "Cook of the Week" feature.)

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