How To make Mardi Gras King Cake
1 pk Yeast
1/4 c Warm water
6 ts Milk, scalded and cooled
4 c Flour (to 5 cups)
1/2 lb Butter
3/4 c Sugar
1/4 ts Salt
4 Eggs
2 ts Melted butter
Small plastic doll (or bean) Light corn syrup for topping Granulated sugar for topping - green, yellow, purp Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17" greased cookie sheet, connecting ends of the rope with a few drops of water. Press the doll (or bean) into the dough from underneath. Cover with a damp cloth and let rise until double in volume, about 1 hour. Bake @ 325 degrees for 35 to 45 minutes or until lightly browned. Brush top of cake with
corn syrup and sprinkle with alternating bands of colored sugar. Cake freezes well.
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How To Make a Mardi Gras King Cake | Southern Living
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When it comes to king cake, our traditional recipe reigns supreme. Follow along as we show you how to make it step-by-step.
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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:
Mardi Gras King Cake Recipe
No Mardi Gras would be complete without King cake, a sweet treat from New Orleans that's as colorful as it is delicious.
#recipes #mardigras #cakes
Read Full Recipe:
Mardi Gras KING CAKE with Crawfish & Boudin Sausage
Quick, Easy and Delicious! King Cake Recipe using Boudin Sausage and a Spicy Crawfish Cheese Dip, topped with green onions and crushed Pork Rinds.
#kingcake #boudin #howtobbqright
Boudin & Crawfish King Cake topped with a Crawfish Cheese Dip
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's King Craw Cajun Seasoning
- Killer Hogs Hot Sauce
- Grilla Grills Silverbac Pellet Grill grillagrills.pxf.io/GjxaRB
Boudin King Cake with Crawfish Cheese Dip Recipe
Ingredients:
- 3 cans Pillsbury Buttery Crescent Rolls
- 4 links Boudin Sausage
- 1lb crawfish tails
- 1 block cream cheese - softened
- ½ small onion - diced
- ½ red bell pepper - diced
- 3 cloves garlic - minced
- 16oz white queso (cheese dip)
- 1 package pork cracklin’ or pork rinds - crushed
- 4-5 green onions - thinly sliced
- 1/4 cup Malcom’s King Craw Cajun Seasoning
- 2 teaspoons Killer Hogs Hot Sauce
Directions:
1. Preheat smoker to 350°F; Remove boudin links from casing and smoke for 10-15 minutes to warm through.
2. Combine room temp cream cheese with half the crawfish tails and season with 2 Tablespoons King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce.
3. Arrange crescent rolls in an oval shape on a baking sheet covered with butcher paper or aluminum foil to prevent sticking.
4. Spread cream cheese mixture on center of crescent roll dough and place boudin link over the top. Fold the crescent roll dough around the sausage and cream cheese mixture, forming into the shape of a King Cake.
5. Place on smoker and cook for 45 - 55 min or until it browns on the outside.
6. In a pan, sauté red bell pepper and onion until soft. Add garlic and sauce for 1 minute more. Add other half of the crawfish tails and season with remaining King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce. Add white cheese dip and turn off heat.
Remove King Cake from smoker. Drizzle the crawfish cheese dip. Top with pork rind crumbs and garnish with thinly sliced green onion.
Serve and enjoy!
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New Orleans Chef King Cake Recipe
Mardi Gras is just around the corner, but don't worry if you can't make it to New Orleans. Watch this video and learn how to bake a king cake from Chef Kenneth Temple.
Recipe Link:
King Cake by The Cajun Ninja
Good ole plain and simple King Cake. Feel free to change it up how ever you like ????????????
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