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This is a great and easy king cake recipe (full recipe below) which is sure to impress. Paul Tran also snuck some science into this. 

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-baking sheet
-mixing bowls
-measuring utensils
-king cake baby/trinket
-green, purple, and gold sprinkles

1 stick = 1/2 cup (8 tablespoons) = 113 g unsalted butter
1 cup = 120 g all-purpose flour
1/2 teaspoon salt
1/4 cup = 57 g = 60 mL COLD water

1/8 cup = 24 g = sugar
1 1/2 teaspoons = ground cinnamon

1 cup = 227 g = 240 mL water
1 stick = 1/2 cup (8 tablespoons) = 113 g butter
1/2 teaspoon salt
1 cup = 120 g all-purpose flour
3 large eggs (room temperature)
1/2 teaspoon optional flavoring (butter rum, vanilla, almond, pandan, etc.)

1 1/2 cup = 227 g confectioners sugar or powdered sugar
2 tablespoons milk/cream
1 tb = 14 g bourbon and/or vanilla
1 pinch of salt

-Preheat the oven to 350F/180C/Gas 4. Fit parchment paper onto a baking sheet that is about 18" x 13”.
-BASE: Combine the flour and salt then cut in the butter until the butter is pebble-sized. Add the water and mix until it is just combined (it will be sticky).
-Shape the dough into 8” x 12" oval onto the baking sheet and 1 1/2” wide.
-Flatten the ring then sprinkle the CINNAMON/SUGAR on top. Place your baby/trinket on the ring.
-PASTRY TOPPING: Combine the water, butter, and salt in a pot and heat until the butter is melted.
-Remove from the heat and add the flour. Stir until the mixture forms a ball.
-Beat in the room temperature eggs, one at a time until you can’t see the egg as a liquid anymore. If you want to use a flavoring, add this after all three eggs are combined.
-Spread the topping over the oval ring. Make sure to cover it completely on all sides.
-Bake the cake for 50 to 60 minutes until the crust is a nice golden brown. Remove the cake from the pan after 5 minutes. Allow the cake to cool completely.
-GLAZE: Stir together the sugar, milk (or cream), salt, and flavoring until the glaze is thick but not too runny (if you lift the whisk, you can see that the glaze will leave a ribbon for a few seconds before melting back into the glaze). Glaze your cake, either completely or in ribbons.
-SPRINKLES! Add your green, purple, and gold sprinkles in alternating patterns. Allow this to sit until the glaze sets.

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