- 8 cups of all-purpose flour, sifted
- 6 eggs
- 1 cup granulated sugar
- 1 pound butter or shortening
- 2 cups whole milk, scalded then cooled to lukewarm
- 1/2 ounce yeast (2 1/4-ounce packages, or about 4 1/2 tsp)
- 2 teaspoons salt
- Candies to decorate
Knead the dough by turning it over on itself three times and set to rise again, covered with a cloth for about an hour. Take it up and work again lightly, and then form into a ring.
This is a large amount of dough, so it may be divided and baked in two or more King's Cakes. Pat gently and flatten a little. Have ready a greased parchment paper or silpat-lined baking pan, and set the ring in the middle. Cover the pan with a clean cloth, and set the cake to rise for an hour longer. When well risen, glaze the loaves lightly with a beaten egg. Place in 325° oven; let bake for 1 to 1 1/2 hours, or less if making smaller loaves. Decorate with colored icings and decorator candies, as desired.