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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Amazing King Cake Recipe!
Bring this New Orleans classic into your kitchen with this simple recipe. Soft and delicious, this King Cake is a vibrant treat traditionally served at Mardi Gras but is perfect for any celebration. Perfectly sweet and festive thanks to the enriched dough and colorful sanding sugar, this beautiful centerpiece is surprisingly easy to make.
RECIPE:
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How To Make Louisiana King Cake | Sister DIY
Mardi Gras is coming up, so we've prepared a video of how to make your very own homemade Louisiana king cake.
#kingcake
Here's the recipe, but my website will go into more depth:
Dough
3/4 cup whole milk warm (105-110F)
2 1/4 active dry yeast
1 egg room temperature
2 egg yolks room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 tablespoons butter room temperature
12 tablespoons butter chilled, cut in 1/2-inch chunks
Cinnamon Sugar Filling
4 TBSP butter melted
1/2 cup brown sugar packed
1 TBSP Cinnamon
Cream Cheese Filling
8 oz cream cheese softened
1/4 cup sugar
1 egg
1/2 tsp vanilla
1-3 tsp lemon zest
Glaze
1 cup powdered sugar
2-3 TBSP milk
1/2 tsp vanilla
Credits:
Music in this video:
written, performed, and produced by TrackTribe. We'll definitely be using more of their music!
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And the editing and camerawork was done by my son, Iman Muhammad.
We hope you enjoyed the video!
Mardi Gras King Cake | Emeril Lagasse
In New Orleans, the first day of Mardi Gras is celebrated with King Cake. A cross between a yeasted coffee cake and a cinnamon roll, it’s prepared with a cream cheese filling in which there’s a hidden surprise. And to top it off, it’s always decorated in the colors of Mardi Gras—yellow, green and purple.
Emeril Lagasse introduces a show dedicated to Mardi Gras and mixes dry ingredients to start making traditional king cake.
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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 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.