King Cake with Caramel Crunch

In a large bowl, whisk together the bread flour and all-purpose flour with the yeast. In the bowl of a stand mixer or in a large bowl using a handheld mixer, whisk the eggs until smooth. Switch to the dough hook or a large wooden spoon, and add the milk, lard, and flour mixture. Mix on low speed until a dough starts to form, 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add the sugar and salt, then increase the speed to medium, and mix for 3 minutes. Decrease the speed to low and add the butter, a little at a time, until fully incorporated. Increase the speed to medium-high and beat the dough for 5 to 7 minutes, until the butter is fully incorporated and the dough becomes silky and shiny.

外套大烤盘与烹饪喷雾。Transfer the dough to the baking sheet and press it with the heel of your hand to about 3⁄4 inch thick and as close to a 6 by 10-inch rectangle as possible (it’s fine if it’s a little wider or longer; you will trim it later). Cover the baking sheet in plastic wrap and refrigerate overnight (about 12 hours). The dough can also be frozen if you don’t plan to use it the next day, but it will need to thaw overnight in the refrigerator when you’re ready for it.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, mix the granulated sugar, brown sugar, cinnamon, butter, salt, and vanilla until a uniform paste forms, about 2 minutes. The filling can be used right away or stored in an airtight container in the refrigerator for up to 3 days and brought to room temperature before using.

用烹饪喷雾轻轻涂上一个10英寸的蛋糕锅，上面有2英寸高的侧面。将冷面团切成两个3 x 5英寸条。使用一个易于面粉的滚动销，将每块均匀滚动，保持矩形形状，直到每块大约6 x 12英寸。使用偏爪，将一半的肉桂填充成一个薄薄的，几乎透明的面团，确保在除底部外边缘以外的所有东西上留下1英寸的边框。使用糕点刷，沿着面团的上唇将水刷到边界，直至略微湿。这将在稍后用作密封剂。从底部的边缘开始，像肉桂卷一样卷起面团。（您希望边缘裸露的边缘在卷卷的外部。）一旦滚动，轻轻向下压即水将有助于完全密封。用双手继续滚动日志，将其翻倍，约22英寸。 Make sure to keep the width of the log consistent. Follow the same process for the second strip of dough.

扭在一起的两个面团日志,一个不her, in a spiral. Once fully twisted, connect the ends together to form a ring shape; pinch to seal if needed. Place the dough in the prepared pan and cover loosely with plastic wrap. Let the dough proof at room temperature (ideally about 75°F) for about 2 hours, until it has risen to about 1 1⁄2 times its original size and slightly springs back after you press it. (If it does not spring back at all, it has overproofed and should be discarded.)

将烤箱预热至350°F。用羊皮纸将烤盘衬上，并在锅上放一个电线架。烘烤之前，用水将面团喷洒（或用手轻轻撒上水），以防止外壳变硬。烘烤30至35分钟，在15分钟后旋转锅，直到金黄色。在锅中冷却5分钟，然后小心地从锅中取出国王蛋糕，然后将其转移到烤盘上的电线架上。让完全冷却约1小时。

In a small nonreactive saucepot, combine the sugar, corn syrup, and water and bring to a boil over high heat, making sure the sugar fully dissolves. (Do not stir the mixture—stirring will cause the sugar to crystalize.) Continue cooking just until the mixture becomes a medium amber color, 6 to 7 minutes. Remove from the heat and ladle the caramel over the cake, creating a thin, even coating over the entire cake. Allow the crunch to set for 15 to 20 minutes.

在装有桨叶附件或使用手持式搅拌机的大碗中的立式搅拌机的碗中，以中等速度混合奶油奶酪，直至非常光滑。将速度降低至低点，并在三个部分中加入糖粉，每次添加后混合，直到形成光滑的糊状。停止搅拌机并刮下碗的侧面。在搅拌机处于低速的情况下，将牛奶慢慢播放，然后混合直至结合良好且光滑。混合香草豆糊。这种糖霜可以在冰箱中的密封容器中存储长达4天。使用前将其带到室温。

当蛋糕仍在电线架上时，淋上了蛋糕上的糖霜。我喜欢使用1盎司的冰淇淋勺（约2汤匙）在蛋糕顶部的较高山脊上掉下一点糖霜，然后当我离开蛋糕时，我倒了糖霜，所以这很好两侧的瀑布。（我认为这种方式看起来很棒。）如果您坚持狂欢节的传统，请在顶部撒上沙子糖，并让蛋糕至少静置30分钟，然后将其转移到服务板上。您可以在室温下将国王蛋糕放在密封的容器中长达3天，但最好在制造的那一天。