Brandy’s King Cake

Brandy’s King Cake

Serves 12 to 16. Recipe is by Brandy Gabel.

Butter-flavored vegetable cooking spray

2 pkgs. of refrigerated crescent dinner rolls (total of 12 individual rolls)

Filling:

Nutella Hazelnut Spread

Semisweet chocolate chips

Icing:

11/2 cups confectioners’ sugar

2 tbls. whole milk or cream

1 tsp. pure vanilla extract

Purple, green and yellow colored sugar crystals or food coloring

1. Preheat oven to 350 degrees. Spray a pizza pan or baking sheet with butter-flavored vegetable spray.

2. Unroll crescent roll dough and separate into triangles. Position triangles next to each other with the points toward the center, overlapping the long sides about 1/4 inch, forming a large round. Where the pieces overlap, press the seams together only in the center of each seam, leaving both ends of the seams unsealed so you can fold them over the filling.

3. Spread the filling around in a ring covering the center sealed seam of each triangle. If you wish, place a small plastic baby somewhere in the filling.

4. Fold the short side of each triangle toward the center just to the edge of the filling to cover. Then pull the point end of the triangles toward the outer rim of the pan to fully enclose the filling, tucking under the points. Lightly press the seams.

5. Bake 20 to 25 minutes until golden brown. Let cool to room temperature.

6. To make the icing, whisk together the confectioners’ sugar, milk or cream and vanilla until smooth. The consistency should be fairly thick, but still thin enough to slowly drip. Add more milk if needed. Spoon the icing in a ring over the top of the king cake and allow it to drip down the sides. To decorate, sprinkle wide strips of purple, green and yellow colored sugar crystals.

7. If you prefer to use colored icing instead of colored sugar to decorate the king cake, divide the prepared icing evenly among three bowls. Add 2 drops each of red and blue food coloring to the first bowl to make purple. Use 2 drops each of yellow and green in the remaining 2 bowls. Scrape each individual bowl into its own zip-top plastic bag. Squeeze out all the air and seal. Snip off one corner of the bag and use as a pastry bag to pipe wide strips of icing on the king cake. The icing should firm in about an hour.

Note: Canned pie fillings may be substituted for the Nutella.