tag:blogger.com,1999:blog-6457023217557918480.post2682324482622979684..comments2023-09-21T08:05:53.709-05:00Comments on Bake Your Heart Out: Laissez Les Bon Temps Rouler!Jenniferhttp://www.blogger.com/profile/06945608036375340183noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6457023217557918480.post-7351982212558353002010-02-17T17:22:00.155-06:002010-02-17T17:22:00.155-06:00I have made that recipe before...and being from Lo...I have made that recipe before...and being from Louisiana I can say it is very good. However, a few years ago I found the recipe below and it is somehow even better! Try it next year...you will love it! I typically mix pecans with the filling or do a cream cheese pecan filling. If you have a Kitchenaid mixer...it does most of the work for you too.<br /><br />King Cake <br />½ c. warm water<br />2 pkgs. yeast<br />½ c. plus 1 tsp. sugar<br />3 ½ - 5 c. flour<br />1 tsp. nutmeg<br />2 tsp. salt<br />1 tsp. grated lemon zest<br />½ c. warm milk<br />5 egg yolks<br />1 tsp. vanilla <br />8 Tbs. butter, cut into slices, plus 1 Tbs. softened butter<br />1 ½ c. brown sugar<br />1 c. sugar<br />2 Tbs. cinnamon<br />8 Tbs. butter, melted<br />1 c. confectioners’ sugar<br />2 Tbs. milk<br />¼ c. green tinted sugar<br />¼ c yellow tinted sugar<br />¼ c. purple tinted sugar<br /><br />Pour warm water into shallow bowl and sprinkle yeast and 2 tsp. sugar into it. Let rest 3 minutes and mix thoroughly. Set bowl in warm place for 5 minutes until yeast bubbles and mixture almost doubles in volume. <br />Combine 3 ½ c. flour, remaining sugar, nutmeg, and salt, and sift into large mixer bowl. Stir in lemon zest. Beat in yeast mixture, milk, and vanilla. Add egg yolks and yeast mixture to dry ingredients and mix on low speed. When smooth, beat in 8 Tbs. butter, 1 Tbs. at a time, and continue to beat 2 minutes or until dough can be formed into soft ball.<br />Knead dough until no longer sticky, adding up to 1 ½ c. more flour if necessary. Knead 10 minutes more until shiny and elastic. Coat inside of large bowl with 1 Tbs. softened butter. Place dough in bowl and rotate until entire surface is buttered. Cover with kitchen towel and place in draft-free spot for about 1 ½ hr. or until dough doubles in volume. While dough is rising, mix together sugars, cinnamon, and pecans (optional).<br />Line a large baking sheet with parchment paper (I use a large pizza tray to bake this). Punch dough down and roll out into an 18 x 36-inch rectangle. Brush surface with melted butter and sprinkle evenly with sugar mixture. Cut lengthwise into 3 strips, rolling each like a jelly roll, then braid, form into a ring, and place on baking sheet. Cover with a damp cloth and let rise until doubled (about 45 minutes).<br /><br />Bake for 20-30 minutes at 350°.<br /><br />When cake is cooled, combine confectioners’ sugar and milk to make a glaze. Cover cake with glaze, then sprinkle with tinted sugars.Karenhttps://www.blogger.com/profile/14414921974515768267noreply@blogger.comtag:blogger.com,1999:blog-6457023217557918480.post-35164351692979582822010-02-10T18:12:57.332-06:002010-02-10T18:12:57.332-06:00wow... your King cake looks great. I made one last...wow... your King cake looks great. I made one last week and I agree, a ton of work.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6457023217557918480.post-18722973645621598322010-02-10T16:32:39.640-06:002010-02-10T16:32:39.640-06:00That king cake looks delicious!! I bought one fro...That king cake looks delicious!! I bought one from the grocery store the other day and was very disappointed to find jelly inside instead of delicious cinnamon sugar. Next time I will definitely try your recipe! Can't wait to celebrate Mardi Gras with you and Ben in New Orleans this weekend!Katiehttps://www.blogger.com/profile/13088860961404873374noreply@blogger.com