Sunday, January 27, 2008

Just in time for Mardi Gras - King Cake!

My dear husband grew up in Slidell, Louisiana, so the question is not whether or not we will have king cake at this time of year. It's more a question of how many, what kind, and where we will get them from. Thanks to my lovely friend Erica, I was armed and ready to ask Bryon what he thought about the idea of trying our own hands at making king cake. His replied very enthusiastically, deciding to take matters into his own hands and tackling the recipe himself.

We made two king cakes (Note: The recipe says you should have enough dough to make three. If Bryon had rolled the dough out thinner, I think we could have gotten three out of it). We did one with a cream cheese filling, which we kept for ourselves - YUMMY! The second one was a regular cinnamon-sugar king cake, which Bryon took to his mom's house. It was met with overwhelming approval, especially by his brother Chris. From what I hear, Chris thinks it may be one of the best things we've ever made.


Louisiana King Cake

Parker House Roll Dough*:

6-6 1/2 cups all purpose flour, divided
1/2 cup sugar
2 teaspoons salt
2 packages yeast
1 stick unsalted butter, melted
1 egg
2 cups hot water (110-120 degrees F)

In a large bowl, combine melted butter, 2 1/4 cups flour, sugar, salt, and yeast. With mixer at low speed, gradually pour the hot water into the dry ingredients. Add egg and beat well. Gradually add the remaining flour until thickened.

Turn out onto a floured surface and knead the dough until most of the flour is gone. Put doough in oiled bown, turning to coat on all side. Cover and allow dough to rise until doubled in size. Punch down and knead again, about 5 more minutes.

Divide dough into 3 portions (to make 3 medium cakes). Roll dough on floured surface. Spread with melted butter.

For a traditional cinnamon-sugar cake: Sprinkle cinnamon-sugar mixture (we used a combination of white and light brown sugars) over the buttered dough.

For a cream cheese cake: Soften 8 ounces of cream cheese and beat until spreadable, sweeting with powdered sugar if desired. Sprinkle surface of dough with powdered sugar and spread with the softened cream cheese.

To assemble: Starting at one edge, roll the dough in jelly-roll fashion. Twist the roll, then place on a greased cookie sheet, forming it into a ring.

Bake at 350 degrees F until lightly bowned. A plastic baby can be inserted into the cake after cooling if desired.

To ice: Combine powdered sugar, milk, and vanilla extract until desired flavor and consistency are reached. Divide into small bowls to color yellow, green, and purple. Drizzle over cooled cake, and sprinkle with decorating sugar or turbinado sugar to decorate.

*Roll dough can also be used to make dinner rolls or cinnamon rolls.

For cinnamon rolls: Prepare according to directions for cinnamon-sugar king cake and roll dough in jelly-roll fashion. Instead of twisting, slice into rolls. Place in greased pan. Allow to rise, then bake as directed above. Icing is the same as for the King Cake.

For Parker House Rolls: After the first rising, punch doguh down and need for an additional 5 minutes. Form rolls, rolling in melted butter to coat the top. Place on greased pan, about 1/2-1 inch apart. Allow to rise again before baking. Bake at 350 degrees F until lightly browned.

Source: Adapted from Mom Trivette's recipe, courtesy of Erica.

4 comments:

Erica said...

Mmmmmmmmmm King cake! I'm making it tonight! BTW I will take a photo of the inside of a cupcake =) I still have some left over.. I just wouldn't eat them. Ha!

Sarah Davis said...

That is one beautiful king cake. I am inspired by you and erica.

Dora said...

You know, this is good even as "Valentine's Cake" *ahem*

Andrew said...

Looks artistic, yet delicious, very interesting!