New Orleans Style King Cake
This is truly a New Orleans Original. This recipe celebrates the traditional King Cake. A moist fluffy bread, with a sweet cinnamon swirl in the center. All topped with a sugar glaze and dressed in purple, green and gold sprinkles.
Ingredients:
Cake:
o ½ teaspoon salt
o 1 teaspoon lemon zest
o 1 tablespoon active yeast
o ¼ cup warm water (110 degrees)
1/2 warm milk
o ¼ cup granulated sugar
o ½ cup unsalted butter
o 2 egg yolks
o 3 cups bread flour
o ¼ teaspoon nutmeg
o 1 egg
o 1 teaspoon milk
Cinnamon Swirl Filling:
o ¼ cup granulated sugar
o 1 tablespoon cinnamon
o 6 tablespoons unsalted butter
Glaze:
o 2 cups confectioners’ sugar
o 1 teaspoon vanilla extract
o 1 teaspoon fresh lemon juice
o 2-3 tablespoons milk
Instructions:
1. Whisk sugar and yeast together in a mixing bowl. Combine warm water and milk in another bowl, mixture should be warm about 110 degrees. Pour milk mixture into mixing bowl with yeast and sugar. Whisk and allow to set covered for 5 minutes. Yeast should create a light foam over top of mixture.
2. Add butter (cut into pieces) and mix on medium. Butter will break up a bit, but not completely. Next add in egg yolk, also mix on medium. Add in lemon zest and mix until combined. Mix in 2 cups of the flour mixture, 1 cup at a time. Mix on medium using a dough hook. Add in another ¼ - ½ cup of flour, dough should no longer stick to the sides of the bowl.
3. Remove dough from the bowl, onto a lightly floured surface. Knead the dough until smooth and bounces back when poked, about 5 – 10 minutes. Place the dough into a will oiled bowl, cover and place in a warm place. Let the dough rise for 1-2 hours, until doubled in size.
4. Mix cinnamon and sugar together in a bowl. Punch down risen dough and place on a lightly floured surface. Using a roller, roll dough into a 12 X 20-inch rectangle. Cut rectangle in equal half’s, longways. With a knife, spread softened butter generously over each half, leaving a small edge all the way around. Use all of the butter in the recipe. Sprinkle cinnamon sugar over every inch of butter.
5. Starting at longer side of each rectangle, roll up the dough into a log shape. Take the end of each roll and pinch them together. Then starting from the end, twist the roll under and over, pinching them together at the opposite end. Once the rolls have formed a twist, turn them into a circle folding the loose ends under one another. Loosely cover cake with plastic and let rise for an additional 20-30 minutes.
6. Once risen, brush the cake with the egg wash. Bake the king cake at 350 degrees for 30-40 minutes. When the cake is golden brown, tap the top. If the cake should hallow, when it is ready.
7. Once cake has cooled began to glaze. Make glaze by whisking together confectioners’ sugar, heavy cream, lemon juice and vanilla extract. Spoon glaze generously over the cake. After glazing immediately sprinkle purple, green and gold sugar sprinkles over the glaze, repeating the color combination around the cake.
The BEST King Cake You Can Make At Home | New Orleans Recipe
King Cake is a special treat that we have every year in New Orleans leading up to Mardi Gras. It is usually a cinnamon roll-style cake with a form of icing and sprinkles. Sometimes they are filled with cream cheese or jelly, but in this case I kept it simple as a base recipe. I like the Randazzo's style king cake with a brioche style bread and thick, spreadable icing. I think this is the best king cake I've ever had and I'm excited to share it with you!
-Mardi Gras Sprinkles:
-Large 21x15 baking sheet:
Tangzhong:
60g bread flour (1/2 cup)
120ml water (1/2 cup)
180ml whole milk (3/4 cup)
Dough:
7g dry yeast (1 packet)
100g sugar (1/2 cup)
120ml whole milk (1/2 cup)
560g bread flour (4.5 cups) + (for me) 80g (2/3 cup), plus more for forming dough
10g kosher salt (1.5 tsp)
Grated nutmeg
2 whole eggs
2 egg yolks
113g softened butter (8 tbsp or 1 stick)
Filling:
200g light brown sugar (1 cup)
8g Cinnamon (1 tbsp)
Pinch salt
56g softened butter (half stick)
30ml heavy cream (2 tbsp)
Icing:
320g Powdered sugar (2.5 cups)
4g Lemon juice (1 tsp)
4g Vanilla extract (1 tsp)
20g corn syrup (1 tbsp)
56g melted butter (half stick)
Whole milk till desired consistency
Finish:
1 whole egg + splash of whole milk
30ml heavy cream (2 tbsp)
Sprinkles
Products I use:
-Kitchen Scale:
-Tojiro Chef's Knife:
-Enamel Cast Iron Dutch Oven:
-10 Cast Iron:
-Air Fryer:
-Duxtop Induction Burner:
-Garlic Press:
-Potato Ricer:
-Bulk Maldon Flakey Salt:
-Candy/Frying Thermometer:
Traditional King Cake
King Cake is a soft and delicious Mardi Gras tradition that takes minimal ingredients and time to put together. We've included 3 different shape options as well as instructions for adding in a plastic baby.
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✅Ingredients
Dough:
• 1 cup warm milk, 105-110 degrees F
• ½ cup granulated sugar
• 2 tablespoons active dry yeast
• 3-4 cups all purpose flour
• 1 cup salted butter, melted
• 5 large egg yolks
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons lemon zest
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
Filling:
• 4 tablespoons salted butter, softened
• ⅓ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
Icing:
• 2 cups powdered sugar
• 3-4 tablespoons milk
• gold, green, and purple sprinkles, for decorating
✅Instructions
1️⃣ Pour warm milk into a large mixing bowl or the bowl of a stand mixer. Whisk in your sugar and yeast and let proof 10 minutes. Whisk in your butter, egg yolks, vanilla and lemon zest, cinnamon and nutmeg. Use a dough hook or wooden spoon to mix in flour and knead until it forms a dough ball. The dough should be greasy and solid, but not sticky, and should naturally pull away from the sides of the bowl.
2️⃣ Transfer to a large un-greased mixing bowl. Cover and let rise until double in size, about 1 hour.
3️⃣ Once dough has risen, turn it out onto a lightly floured surface and roll into a 10x20 rectangle. Cut the dough lengthwise into 3 roughly equal long strips.
4️⃣ For your filling, mix together your sugar and cinnamon in a small bowl. Spread your butter over each of the dough strips and sprinkle with cinnamon sugar mixture.
5️⃣ Roll each strip up lengthwise and seal the edges to create three long ropes. Don't forget to place a plastic baby somewhere in one of the ropes (if using). Braid your strips together and bring ends together to create a circle or oval. Place on large parchment-lined baking sheet. Cover and let rise again for about 30 minutes.
6️⃣ Preheat oven to 350 degrees F.
7️⃣ Once dough has risen, bake for 30 to 35 minutes, or until top is slightly golden. Remove from oven and let cool.
8️⃣ To make the icing, add powdered sugar to a mixing bowl. Whisk in milk until icing can be easily drizzled on the cake. Pour the icing over the cooled cake and immediately add your sprinkles over the top in any colorful design you'd like.
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Braiding a New Orleans Mardi Gras King Cake | Caluda's at Cottage Catering and Bakery
Have you ever seen a king cake braided? Behind the scenes with Caluda's at Cottage Catering and Bakery during Mardi Gras in New Orleans.
King Cake for Mardi Gras
Find the recipe here:
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
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King Cake Cheat !! by The Easy Cajun
You don't have to wait for Mardi Gras to desire a luscious King Cake! And with my little cheat method, you can make one quickly and easily. And there won't be a baby to worry about!!! ;-)
Hey, I am “The Easy Cajun” . . . so I don’t mind finding and using an “easy” way to do some things . . . sometimes.
I know, some of my kitchen habits are OCD at all levels, but I found, tested several times, adjusted, and loved this shortcut for a faux King Cake. And everybody craved more once each was all gone!! So, why not cheat a little sometimes to get more smiles from the results of your kitchen activities ????
INGREDIENTS:
CAKE:
2 tubes (8 ounces each) refrigerated crescent rolls
6 ounces cream cheese
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/3 cup light brown sugar
2 tablespoons butter, softened
3 teaspoons ground cinnamon
ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Red, blue, yellow and green food coloring and/or . . .
colored sugar sprinkles (purple, gold, and green for Mardi Gras or whatever colors the celebration requires)
INSTRUCTIONS:
In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. In another bowl, mix the brown sugar, butter and cinnamon until it becomes all crumbly.
Unroll both tubes of crescent dough and separate into triangles. Place triangles on a greased 12-in. pizza pan, or any appropriate baking pan, to form a ring with pointed ends of the dough facing toward the center and wide ends overlapping as seen in the video. Lightly press the wide ends together.
Spoon the cream cheese mix near wide ends of ring as shown in the video. Put the brown sugar mix over the cream cheese ring as I did.
Fold the inside dough points over the filling and fold wide ends over points to seal (or vise-versa as I mistakenly did in the video, it work just as good and looks more artful). Bake at 350° for 20-25 minutes or until golden brown. After baking, cool for at least 5 minutes before slicing.
While your cake is in the oven, combine the confectioners' sugar, vanilla, and enough milk to achieve the desired consistency in your icing. Divide this among three bowls if you are going to color the icing. For Mardi Gras colors, use red and blue food coloring to tint one portion purple. Tint another portion yellow with yellow food coloring and tint the remaining portion green with the green food coloring. Drizzle the icing over your cake after it has finished baking in whatever pattern your creative instincts lead you to create.
If you elect to use colored sugar sprinkles in addition to, or instead of, coloring the icing, make sure your icing is a soft enough consistency to be able to hold on to the sprinkles when you get them distributed onto the cake.
Serve this warm if you can. Of course it’s great at room temperature also.
This is one of those times that it’s really ok to cheat my friends ????
And no! You don’t have to wait for Mardi Gras.
Bon appetite ????
The Easy Cajun
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