{"id":5421,"date":"2022-03-08T11:02:06","date_gmt":"2022-03-08T11:02:06","guid":{"rendered":"https:\/\/tahrir2day.com\/news\/2022\/03\/08\/recipe-mardi-gras-king-cake\/"},"modified":"2022-03-08T11:02:06","modified_gmt":"2022-03-08T11:02:06","slug":"recipe-mardi-gras-king-cake","status":"publish","type":"post","link":"https:\/\/tahrir2day.com\/news\/2022\/03\/08\/recipe-mardi-gras-king-cake\/","title":{"rendered":"Recipe: Mardi Gras King Cake"},"content":{"rendered":"
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King cakes, a three-color candy, are a Carnival tradition, the story of which is documented in “The Big Book of King Cake” by Matt Haines (Susan Schadt Press).<\/p>\n

This recipe is courtesy of the New Orleans Culinary & Hospitality Institute (NOCHI).<\/p>\n

Don’t miss Kris Van Cleave’s special report on the history of this delicious Mardi Gras dish <\/strong>“CBS Sunday Morning”<\/strong><\/span> February 27!<\/strong><\/p>\n

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A traditional King Cake, created by students at the New Orleans Culinary & Hospitality Institute.<\/span><\/p>\n

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NIGHT<\/p>\n

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NOCHI King’s Cake<\/h4>\n

Ingredients: <\/em><\/p>\n

Cinnamon Stuffing:<\/em><\/strong><\/p>\n

1\/3 cup butter
1\/3 cup brown sugar
1 tbsp. all-purpose flour
1 tbsp. cinnamon
1 tbsp. honey
1\/2 egg (reserve the other half for the dough)
Teaspoon. vanilla extract<\/p>\n

Too:<\/em><\/strong><\/p>\n

2 \u00bd cups of bread flour
Teaspoon. except for instant or rapid ascent
3 tbsp. + 1 teaspoon. sugar
1 teaspoon. sal
1\/3 cup butter
1 \u00bd ous
Teaspoon. honey
2\/3 cup milk <\/p>\n

Icing and decorating cakes:<\/em><\/strong><\/p>\n

2 cups powdered sugar
\u00bc cup of whole milk
1 teaspoon. vanilla extract
Sugar and food coloring to taste
Small plastic baby (a key ingredient!)<\/em><\/p>\n

Instructions: <\/em><\/p>\n

Start by making the cinnamon lime. <\/p>\n

1. Melt the butter.<\/p>\n

2. Pour the melted butter into a bowl and mix with the brown sugar until well combined. <\/p>\n

3. Add the flour, cinnamon and honey. Mix well. <\/p>\n

4. Add the eggs and vanilla extract. Mix well. <\/p>\n

5. Cover and refrigerate until ready to use. <\/p>\n

Then it\u2019s time to make the cake king cake.<\/p>\n

1. Place all the dough ingredients in a large bowl. Make sure the butter is soft. <\/p>\n

2. Mix the ingredients on low speed with a whisk for 4 minutes until well combined. If you don\u2019t have a blender, that\u2019s fine too; you just need more elbow grease. <\/p>\n

3. Then mix the ingredients on medium speed for about 6 minutes. To check that the dough is ready, cut it into small pieces. You should be able to stretch it thin enough to see the light come in without the dough breaking. <\/p>\n

4. Cover the bowl with plastic wrap or a clean kitchen towel and let stand for 30 minutes to begin fermenting the dough.<\/p>\n

5. Transfer the dough to a floured surface and roll it into a 1-inch-thick rectangle. <\/p>\n

6. Slide the dough into a tray or baking tray and cover with plastic wrap. Place in the fridge overnight to continue fermentation. <\/p>\n

7. When ready to cook, take the dough out of the fridge and let it rest for 30 minutes. <\/p>\n

8. Roll out the dough into a rectangle (approximately 20 x 8 inches).<\/p>\n

9. Divide the cinnamon filling into a rectangle and fold it in half lengthwise. Your folded dough should be approximately 20 x 4 inches. <\/p>\n

10. Cut the dough into 3 uniform strips lengthwise.<\/p>\n

11. Stretch the strips to 24 inches each. Braid the 3 pieces, then shape into a circle or oval. <\/p>\n

12. Line a baking tray with parchment paper and place the uncooked cake in it. <\/p>\n

13. Cover and set aside in a warm place for about 1.5 hours, or until almost doubled in size (for home bakers, a good trick is to place the uncooked cake on the center rack of an off oven Place a pot of hot water on the floor of the oven).<\/p>\n

14. Bake in the oven at 325 \u00b0 F until golden or until the cake is at an internal temperature of 190 \u00b0 F. This will take about 12 to 15 minutes in a convection oven or about 20 minutes in a regular oven.<\/p>\n

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NIGHT<\/p>\n

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Finally, everyone’s favorite part: decorating! <\/p>\n

1. Combine powdered sugar, whole milk and vanilla extract in a bowl. Mix until smooth and set aside. <\/p>\n

2. To make colored sugars, place sugar in three bowls: one for purple, one for green, and one for gold. Start with a few drops of dye, mixing until incorporated. Add more, a few drops at a time, until the sugar is the desired color. <\/p>\n

3. Once the cake has cooled, lift the cake and place the baby in the bottom for the future queen or king to find. <\/p>\n

4. Sprinkle the icing over the cake.<\/p>\n

5. Sprinkle sugar on top, alternating the three colors.<\/p>\n

6. Eat and repeat. <\/p>\n

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Press by Susan Schadt<\/p>\n

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For more information:<\/strong><\/p>\n

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  • “The Big Book of King Cake” by Matt Haines, photo by Randy Krause Schmidt (Susan Schadt Press), hardcover, available on Amazon and Indiebound<\/li>\n
  • New Orleans Culinary & Hospitality Institute (NOCHI)<\/li>\n<\/ul>\n

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