king cake

This king cake is inspired by my hometown bakery in New Orleans East, Dong Phuong Bakery. Their brioche, ring-less king cake is a unique take on the traditional and absolutely delicious!Example Schedule: Mix dough at 6pm the night before, roll out and shape at 9am, bake at 10:30am, finished king cake by 11am.

Soft and Fluffy Mardi Gras King Cake

all purpose flour ((568 g))

tsp kosher salt ((Diamond Crystal))

whole milk (100-110 Fº)

honey

instant yeast ((7 g))

eggs (room temp)

tbsp unsalted butter

dark brown sugar ((110 g))

cinnamon

kosher salt

tbsp salted butter (melted)

heavy cream

unsalted butter ((3/4 stick))

oz cream cheese ((1/2 block))

sugar

tsp whole milk

heavy cream (for

sprinkles (purple, green, gold)

In a large glass measuring cup or bowl, add the warm whole milk (100ª F - 110ªF), honey, and instant yeast, and whisk to combine. Let the mixture stand for 10 minutes until foamy. If it doesn&#039;t foam, your yeast may have died, so start over with fresh yeast! When the mixture is foamy, add the eggs (room temp) and whisk to combine.

In the bowl of a stand mixer with the paddle attachment, add flour and salt. Stir on low to combine. With the mixer on low speed, pour the wet ingredients into the flour to combine. Then add the room temp butter one piece at a time. When the butter is all in, increase the speed to medium, and beat for about 1 minute until the butter is fully incorporated and the dough is stringy and very sticky. Use a spatula to spoon the sticky dough into a large greased bowl. Cover bowl with plastic wrap and allow the dough to rest and rise for 30 minutes.

After 30 minutes, apply the first fold by placing your fingers under one edge of the proofed dough, pulling the dough up, and folding it back over itself. Repeat this motion around the entire perimeter of the dough, turning the bowl as you go, until it&#039;s completely folded over itself, about 6 times. Cover the bowl again and rise for another 30 minutes. Repeat this folding step 3 more times, waiting 30 minutes in between each fold, for a total of 2 hours and 4 folds. Cover the bowl, and refrigerate overnight or up to 72 hours. This resting time allows your dough to develop serious flavor!

Use the downtime in between folds to brown the butter for the icing since it will need to solidify again. Melt unsalted butter in a saucepan over medium heat until the butter gets a tint of brown, not too dark, about 10 minutes. It will smell nutty and delicious! Pour into a heatsafe bowl, and cover at room temp to solidify overnight.

The Night Before – Mix the dough to rest overnight

Line a 18&quot; x 13&quot; baking sheet with parchment paper for easy cleanup. Set aside. In a small bowl, mix brown sugar, cinnamon, and salt. Set aside.

On a floured work surface, punch down your cold dough and knead about 10 times just to wake up the yeast. Roll out the dough into a 14-inch by 18-inch wide rectangle. Use a fork to poke holes every 2 inches or so throughout, then brush the heavy cream and melted butter on top. Sprinkle cinnamon mixture evenly over the top, and press it in lightly with your hands to adhere to the butter and cream. To roll, start with one of the long edges, and roll into a tight log and stop when you&#039;ve reached the middle of the rectangle. Do the same on the other side to create two logs in a scroll shape.

Carefully transfer the dough onto your lined baking sheet, scroll side down. You can use a bench scraper or small cutting board to help with the transfer. Form the dough into a U-shape. If you&#039;d like it to be a full oval, pinch the two ends together. Carefully stretch the thicker end of the U out so that it&#039;s generally level with the other side. It&#039;s okay if it&#039;s not perfect; we&#039;ll cover the cake in icing!

Use a knife to cut 1.5-inch slits about 1.5 inches apart around the entire perimeter of the cake. Then cut a slit in the thickest part of the cake in the center (see photo). Cover loosely with plastic wrap and let the dough rise one last time in a warm spot until fully proofed, 1 to 1 1/2 hours. While the cake is proofing, mix the icing.

In the bowl of a stand mixer with paddle attachment, add the solidified browned butter you made the night before and room temp cream cheese. Beat until combined. Add powdered sugar and milk. Mix just until combined, we don&#039;t want this to be super whipped. Add more powdered sugar or milk as needed for desired consistency. This icing is more like frosting, so the consistency will resemble a buttercream. Set aside. Preheat oven to 350º F (180º C).

Bake the proofed king cake for 32-38 minutes, rotating the pan halfway through until golden brown on top. When the cake is done and still warm, brush on 1/4 cup of heavy cream all over the cake. This keeps it soft and prevents the crust from developing any more. It feels wrong, but do it anyway! It should absorb fully after 15 mins. When the cake is cooled completely, spread on the brown butter icing. Decorate with the purple, green, and gold sprinkles. Slice &amp; enjoy!

The Day Of – Shape &amp; Bake the King Cake

Will you find the almond? My Galette des Rois recipe, also known as King Cake, has a flakey, buttery puff pastry filled with rich, sweet homemade frangipane.

Homemade Galette des Rois Recipe (King Cake)

puff pastry ((store bought or homemade))

(2½oz/71 grams) apricot jam

recipe homemade frangipane

almond (dried bean or feve (optional))

egg wash

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the puff pastry sheets into two 9-inch (23cm) circles and place one circle on the prepared baking sheet.

Spread the apricot jam over the pastry circle, leaving a 1-inch (3cm) border around the edges.

Spread the frangipane over the jam and then, if using, place the whole almond, dried bean, or feve anywhere on the frangipane. The person who finds the bean gets to be king or queen for the day.

Moisten the edge of the pastry with egg wash and place the second circle on top. Press and crimp with your fingers to seal. Refrigerate for at least 30 minutes.

When ready to bake, brush the top with egg wash and cut 5 or 6 slits in the pastry for venting.

Bake on a center rack for about 40-45 minutes, until the galette is puffed and a deep golden brown. Let it cool for at least an hour before serving. Serve at room temperature.

This is best served the day it is made, but it can be stored at room temperature for up to 2 days. Recrisp in a 300°F (150°C) oven for 10 minutes.

Galette des Rois (French King Cake) with Almond Cream

rolls of puff pastry, (thawed if frozen)

egg egg wash)

75 g butter (I recommend Plugra), (at room temperature)

g sugar

almond powder

eggs (at room temperature,)

Tbsp Rum, Kirschwasser, Grand Marnier, or Cognac (optional)

almond extract (optional)

Tbsp sugar

water

In a bowl put the softened butter and whip it until is creamy. Add the sugar and whip until well combined.

Stir in one egg, mix well, then add the second egg and mix again. Add the almond. Combine until the cream is smooth. If you like, add the alcohol and almond extract.

Put this almond cream in the fridge.

To make the almond filling:

Cut out two identical circles of 24 cm (9.45 inches) in diameter.

On a parchment paper or silicone baking mat, place one circle of the dough. Brush 1 inch of the edge of the pastry dough with water or an egg mixed with a little of water.

Spread the almond cream over the center or use a pastry bag and begin piping in a spiral, starting with the center until you are close to the inch that you just brushed with water or egg wash.

Put the &quot;fève&quot; in the almond cream in a vertical position close to the edge and not in the middle of the galette.

Put the second circle of puff pastry on the top of almond cream and gently try to remove all the air between the filling and the dough with your hand. Then firmly press your fingers all around the circle to be sure that the edge is well-sealed.

With a knife gently score all the galette&#x27;s edges (do not use the sharp part of your knife, turn it down and use the opposite. In this way, you do not cut the dough but just score it). This helps stick the dough together.

If you did not use an egg to seal the dough, prepare the egg wash by mixing an egg with a little water and evenly brush the entire galette with a cooking brush. Be careful to not put egg on all the vertical side of your galette otherwise your puff pastry will not rise correctly!

Put your galette in your fridge for at least 2 hours. The puff pastry being cold prevents leaks.  

Preheat oven at 390F.

Take your galette from the fridge and put again egg wash so the galette will be golden when cooked.

In the same way you use the knife to score it, draw without pressing too hard a decorative design (crossed lines, curves lines, leaves, flowers...) on the top of your galette.

To allow steam to escape, give a few peaks with the tip of a knife or toothpick on the top of your galette to avoid the cream filling to escape.

Put the galette in the oven for 25 to 30 min or until golden.

Meanwhile, prepare the syrup. Combine the sugar and water in a small saucepan, stir and bring to a boil. Add a touch of alcohol if you wish, set aside.

Remove the galette from the oven and coat the surface with the syrup you made. Then, return the galette to the oven for 2-3 minutes to give it a shiny finish. 

Let it cool down for a few minutes to enjoy a slice of galette and maybe to be the king (or queen) of the day if you get the &quot;fève&quot;.

With the puff pastry:

Mardi Gras wouldn't be complete without these shots from Delish.com.

King Cake Shots

vanilla frosting

green sanding sugar

Purple Sanding Sugar

whipped cream

RumChata

Fireball

https://streaming.hearstdigitalstudios.com/e91b940e-b40a-4c9a-b931-c2bb3507c3ed/video_rover_16x9_1080p_hd_1582141797_3573.mp4

Celebrate Mardi Gras With King Cake Shots!

Celebrate the Mardi Gras season with this festive and EASY candy. All the flavors of a King Cake, but without all the work. PLUS white chocolate.

King Cake Crack Candy

40-42 saltine crackers

unsalted butter

brown sugar

tsp vanilla extract

oz white chocolate chips + more for drizzling

Green decorative sugar

Purple decorative sugar

Preheat oven to 375 degrees F. Line a...

Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray.

Place saltine crackers side by side on the...

Place saltine crackers side by side on the parchment paper. Set aside.

Combine butter, brown sugar, and cinnamon in a...

Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Pour the mixture evenly over the crackers. Use...

Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.

Bake for 5 minutes.

Remove from oven. Top with 12 oz white...

Remove from oven. Top with 12 oz white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers.

Decorate the top with green, yellow and purple...

Decorate the top with green, yellow and purple decorative sugars. Drizzle with additional white chocolate as desired. Cool in the freezer for 30 minutes.

Break into pieces, removing from the paper. Store...

Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.

Enjoy this delicious homemade Mardi Gras King Cake this year and let the good times roll! Made with a sweet brioche dough and a cinnamon or cream cheese filling, this is the best king cake recipe and 1,000x better than anything you&#039;ll find in a grocery store or bakery! Heads up that this recipe makes TWO regular sized king cakes so you can enjoy one now and freeze one for later or share with friends.

Mardi Gras King Cake

milk

salted butter

salt

granulated sugar, (divided)

active dry yeast

eggs, (beaten)

vanilla extract

all-purpose flour

all-purpose flour ((68 grams))

salted butter, (melted)

cream cheese, (softened)

Tablespoons salted butter, (softened)

Tablespoons milk

Tablespoon salted butter, (melted)

lemon juice

Heat milk and butter for 60-90 seconds in a microwave safe bowl. Add the salt, then set aside to cool until just warm (about 120° to 130°F).

In a separate bowl, combine the warm water, about 1 tablespoon of the sugar, and the yeast. Stir, then let it sit for 5-10 minutes until the yeast is foamy.

Once the yeast is foamy, add the milk and butter, the remaining sugar, eggs, vanilla, and 1 cup of the flour. Mix well, then continue adding flour while kneading with the dough hook attachment, 1 cup at a time. Only add the additional 1/2 cup of flour if the dough is really sticky.* Knead for 5 minutes on medium speed or 8-10 minutes by hand to create a very soft dough that starts coming away from the sides of the bowl.

Turn out the dough onto a floured surface and knead a few times by hand until a smooth, round ball forms. Clean and lightly oil the bowl, then return the dough to the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size.

Dough

For the cinnamon filling, combine the brown sugar, granulated sugar, flour, cinnamon and butter, mixing to combine. Set aside. Only use half of the amounts if you are only filling one king cake with this filling.

For the cream cheese filling, combine the softened cream cheese, powdered sugar, softened butter, and vanilla in a bowl. Beat well until smooth. Set aside. Only use half of the amounts if you are only filling one king cake with this filling.

Filling

Line two baking sheets with parchment paper and set aside.

Once the dough has doubled in size, punch it down and divide in half. (Remember, this recipe makes TWO king cakes). Roll out one half of the dough into a large rectangle on a lightly floured surface, roughly 10x16-inches. Use a pizza cutter to divide the dough in half lengthwise to create two long rectangles.

Crumble the cinnamon filling or spread cream cheese filling evenly over the dough and roll up into two long cylinders, just like when making cinnamon rolls. Twist the two logs together into a rope braid, then transfer to the prepared baking sheet, shaping into an oval and pinching the ends together. Repeat with the remaining dough and filling. Cover lightly with plastic wrap and let rise for 30-45 minutes until puffy.

Preheat oven to 350°F while the king cake is rising. Bake for 25-30 minutes until golden brown and baked through. The cake should be done when it reaches 190° to 195°F on a digital thermometer inserted into the center of each loaf. Remove from oven and cool completely before frosting.

Assembly

Beat the powdered sugar, milk, butter, lemon juice, and vanilla in a medium bowl until smooth. The frosting should be pourable but thick.

Stick a plastic baby figurine into each cake, pushing it down in to hide it. Drizzle the frosting over both king cakes, spreading it with a spatula if needed for good coverage. Sprinkle with the purple, green, and gold sugar while the frosting is still wet before it has a chance to set.

Slice and serve. Whoever gets the slice with the baby gets to be king or queen for the day!

Frosting

A blend of coffee cake and cinnamon roll, king cake is usually iced in yellow, green and purple – the colors of Mardi Gras -- and is, indeed, a heavenly treat for New Orleanians when it appears in supermarkets and bakeries between early January and Ash Wednesday.

King Cake

instant yeast

eggs, room temperature

Cream Cheese (1 pack)

Egg yolk

Sugar

Vanilla extract

Lemon

Powder sugar

Milk

Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together.

As dough comes together, add 1 egg at a time then add butter gradually.

Continue to mix at medium speed till smooth and elastic. Do not overmix.

Place in a clean bowl and wrap with plastic wrap, keep at room temperature and allow to double in size.

When doubled, punch down to deflate, and wrap again to allow to rise again.

At this point, make the cream cheese filling.

Combine cream cheese, egg yolk, 1/8 cup sugar, 1 teaspoon vanilla extract, zest of 1 Lemon, and mix till smooth

Roll dough to an even rectangle about ¼ inch thick.

Cut into 2 lengthwise and pipe or spoon cream cheese filling on the upper 1/3 of each piece.

Sprinkle with cinnamon sugar (1/2 cup sugar + 1tablespoon cinnamon) evenly.

Roll each piece into a log and twist them together to form a braid.

Proof to double in size and bake in preheated oven @360*F for approx 20-25 minutes or till golden brown on the bottom surface. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325*F.

Combine, 2 cups powder sugar, 1/2 cup milk, 1 teaspoon vanilla extract, and mix all ingredients till smooth and coat top of cooled cake. Allow glaze to dry before serving.

Sucré's King Cake has been voted A Favorite by the Times Picayune 2012 King Cake Contest and 2011 BEST King Cake by a Washington Post blind taste test. Sucre's signature buttery danish pastry is sweetened by cinnamon and raw cane sugar then folded with a light layer of creole cream cheese. Since the 1800s, New Orleanians have celebrated the beginning of the Carnival Season with a King's Cake on Twelfth Night. A small plastic baby is baked in the cake, and the lucky reveler who discovers it is said to have good fortune for the year. The recipient then continues the festivities by having another party and providing a King Cake.

Mardi Gras King Cake Recipe from Sucre in New Orleans

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