CARNIVAL SEASON BEGINS
- September 09, 2020
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In south Louisiana, we move from the Christmas holidays right into the Carnival season which begins January 6. Order your King Cakes NOW so you’ll be ready to host the first King cake party. You have several choices of flavors---apple, Bavarian, blueberry, and a combo of blueberry and cream cheese, my personal favorite. To serve with your King Cake, I suggest café au lait made with equal parts of hot milk and freshly brewed French Market coffee and chicory. For those of you who want to try their hand at making a King Cake, I offer you this recipe. This is a great project to do with kids. FLEISCHMANN’S YEAST KING CAKE
- 4 ¾ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons salt
- 2 packages Fleischmann’s Rapid Rise Yeast
- ¾ cup milk
- ½ cup water
- ½ cup (1 stick) butter
- 2 eggs
- ¼ cup melted butter
- 1 tablespoon cinnamon
- Powdered Glaze (recipe follows)
- Colored Sugars (recipe follows)
In a large bowl, combine 1 ½ cups flour, ¼ cup sugar, salt and undissolved yeast. 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 of an electric mixer. Add the eggs and ½ cup of the flour. Beat on high speed for 2 minutes. Stir in the remaining flour (2 ¾ cups) to make a stiff batter. Cover tightly with plastic wrap and refrigerate for about 2 hours. Punch the dough down. Remove the dough to a lightly 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 the cinnamon. Beginning at the long end, roll each up tightly as for jellyroll. Pinch the seams to form long ropes. Braid, then form 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 or until lightly golden. Remove from the baking sheet and cool on a wire race. 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
- 1/2 cup sugar with 8 drops of green food coloring in a sealed 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.Â
MIX FOOD COLORING BEFORE ADDING THE SUGAR.