- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homemade King Cakes?
Posted on 2/2/15 at 9:49 am to FootballNostradamus
Posted on 2/2/15 at 9:49 am to FootballNostradamus
FLEISCHMANN’S YEAST KING CAKE (Marcelle Bienvenu)
1 ½ cups sifted all purpose flour
¼ cup sugar
1 ½ teaspoons salt
2 packages Fleischmann’s Rapid Rise Yeast
(each package equals 2 ½ tsps.)
¾ cups milk
½ cup water
½ cup (1 stick) butter
2 eggs
½ cup sifted flour
2 ¾ cups sifted flour
¼ cup melted butter
¾ cup sugar
1 Tbsp. cinnamon
In a large bowl, combine 1 ½ cups flour, ¼ cup sugar, salt, and undissolved yeast. In a small bowl, heat the milk, water, and butter until very warm, about 120 to 130 degrees. Add to the dry ingredients and beat for 2 minutes at medium speed on an electric mixer. Add the eggs and ½ cup of the flour. Beat on high speed for 2 minutes. Stir in 2 ¾ cups flour with a wooden spoon, to make a stiff batter. Cover tightly and refrigerate for about 2 hours.
Punch the dough down. Remove the dough to a light, floured surface. Divide into 3 equal portions. Roll each to 28X4 inches. Brush with the melted butter, then sprinkle evenly with the remaining ¾ cup sugar and cinnamon. Beginning at the long end, roll up each section of dough tightly as for jelly roll.
Pinch the seams to form long ropes. Braid, then form braided ropes into
an oval. Pinch the ends together to seal. Place on a greased baking sheet. Cover and let rise in a warm, draft free place until doubled in size, about 1 hour.
Bake at 375 degrees for about 30 minutes, or until lightly golden. Remove from the baking sheet and cool on a wire rack. Brush with the powdered sugar glaze and sprinkle with the colored sugars.
POWDERED SUGAR GLAZE
2 cups powdered sugar, sifted
2 to 3 tablespoons milk
Whisk until smooth.
COLORED SUGARS - MIX FOOD COLORING BEFORE ADDING THE SUGAR
½ cup sugar with 8 drops of green food coloring sealed in a jar or plastic bag
½ cup sugar with 8 drops of yellow food coloring
½ cup sugar with 8 drops of blue and 16 drops of red food coloring
Best I've ever had.
1 ½ cups sifted all purpose flour
¼ cup sugar
1 ½ teaspoons salt
2 packages Fleischmann’s Rapid Rise Yeast
(each package equals 2 ½ tsps.)
¾ cups milk
½ cup water
½ cup (1 stick) butter
2 eggs
½ cup sifted flour
2 ¾ cups sifted flour
¼ cup melted butter
¾ cup sugar
1 Tbsp. cinnamon
In a large bowl, combine 1 ½ cups flour, ¼ cup sugar, salt, and undissolved yeast. In a small bowl, heat the milk, water, and butter until very warm, about 120 to 130 degrees. Add to the dry ingredients and beat for 2 minutes at medium speed on an electric mixer. Add the eggs and ½ cup of the flour. Beat on high speed for 2 minutes. Stir in 2 ¾ cups flour with a wooden spoon, to make a stiff batter. Cover tightly and refrigerate for about 2 hours.
Punch the dough down. Remove the dough to a light, floured surface. Divide into 3 equal portions. Roll each to 28X4 inches. Brush with the melted butter, then sprinkle evenly with the remaining ¾ cup sugar and cinnamon. Beginning at the long end, roll up each section of dough tightly as for jelly roll.
Pinch the seams to form long ropes. Braid, then form braided ropes into
an oval. Pinch the ends together to seal. Place on a greased baking sheet. Cover and let rise in a warm, draft free place until doubled in size, about 1 hour.
Bake at 375 degrees for about 30 minutes, or until lightly golden. Remove from the baking sheet and cool on a wire rack. Brush with the powdered sugar glaze and sprinkle with the colored sugars.
POWDERED SUGAR GLAZE
2 cups powdered sugar, sifted
2 to 3 tablespoons milk
Whisk until smooth.
COLORED SUGARS - MIX FOOD COLORING BEFORE ADDING THE SUGAR
½ cup sugar with 8 drops of green food coloring sealed in a jar or plastic bag
½ cup sugar with 8 drops of yellow food coloring
½ cup sugar with 8 drops of blue and 16 drops of red food coloring
Best I've ever had.
Posted on 2/2/15 at 9:58 am to marie antoinette
quote:
I'm fairly certain that king cake is really just a sweetened brioche with lemon icing and lots of sugary, colorful sprinkles.
Lemon icing? 40+ years of eating king cake...everything from homemade to regular bakery to WalMart to fancy, uppity bakery.
NEVER have I encountered one with LEMON icing.
Posted on 2/2/15 at 10:00 am to marie antoinette
quote:Which Junior League cookbook?
(Marcelle Bienvenu)
Popular
Back to top
Follow TigerDroppings for LSU Football News