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Gâteau des Rois

Gâteau des Rois




Donne 1 Gâteau


50 minutes

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  • 4-3/4 tasses de farine tout usage
  • 1 tasse de sucre
  • 1-1/2 c. à thé de sel
  • 2 (4-1/2 c. à thé) enveloppes de levure à levée rapide Fleischmann's®
  • 3/4 tasse de lait
  • 1/2 tasse d’eau
  • 1/2 tasse de beurre OU de margarine
  • 2 gros œufs
  • 1/4 cup melted butter or margarine
  • 1 cuillère à soupe de cannelle moulue
  • Powdered Sugar Glaze (recipe follows)
  • Colored Sugars (recipe follows)



  1. In large bowl, combine 1-1/2 cups flour, 1/4 cup sugar, salt and undissolved yeast. Heat milk, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on high speed for 2 minutes. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
  2. Punch dough down. Remove dough to lightly floured surface. Divide into 3 equal pieces. Roll each to 28 x 4-inch rectangle. Brush melted butter over each rectangle; sprinkle evenly with remaining 3/4 cup sugar and ground cinnamon. Beginning at long end, roll each up tightly as for jellyroll; pinch seams to seal to form ropes. Braid ropes; form braid into oval. Pinch ends together to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 375°F for 25 to 30 minutes or until done. Remove from baking sheet; let cool on wire rack. Brush with Powdered Sugar Glaze; sprinkle with Colored Sugars.
  4. Powdered Sugar Glaze: In medium bowl, combine 2 cups powdered sugar, sifted; and 2 to 3 tablespoons milk. Stir until smooth.
  5. Colored Sugars: Combine 1/2 cup sugar and 8 drops of green food coloring in a covered jar or resealable plastic bag. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 8 drops blue and 16 drops red food coloring before adding to 1/2 cup sugar.
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