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 Post subject: √ King Cake
New postPosted: January 7th, 2009, 9:31 am 
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Location: Arlington, Texas
King Cake
Serves: 8


Ingredients Cake:

• ½ cup warm water (100° to 110° F)
• 2 teaspoons white sugar
• 2 (.25 ounce) envelopes Fleischmann's RapidRise™ yeast
• ½ cup warm milk (105° to 115° F)
• ½ cup melted butter – cooled
• 2 teaspoons salt
• 1 teaspoon anise extract
• 4-5 cups bread flour
• 4-5 teaspoons vital wheat gluten
• ½ cup sugar
• 1½ teaspoons ground nutmeg
• - grated lemon zest from lemon
• 5 egg yolks
• - vegetable oil/shortening
• 1 plastic baby toy


Ingredients Glaze: (Yield: 1½ cups)

• 2 cups sifted powdered sugar
• 1 teaspoons almond extract
• 2-3 Tablespoons water


Ingredients Decoration:

• - Purple, green and gold sugar sprinkles


Method:

1. Dissolve 2 teaspoons sugar in ½ cup warm water in a small bowl.
2. Add 2 envelopes Fleischmann's RapidRise™ yeast.
3. Mix well and let stand in a warm place 10 until yeast resembles creamy foam.
4. Meanwhile scald milk by heating it in a heatproof glass container in a microwave oven until milk is just hot with steam and small bubbles appear around the edges; do not boil.
5. Combine the milk, sugar, butter and salt in the mixing bowl and cool to lukewarm.
6. Stir in 2 cups of the flour and 2 teaspoons of wheat gluten and beat well.
7. Add the yeast mixture and the slightly beaten egg yolks one egg at a time.
8. Stir in the grated lemon peel, anise extract and nutmeg.
9. Gradually add the remaining flour and wheat gluten one cup at a time.
10. Using a dough hook beat for 10 minutes on low speed.
11. Once all the dry ingredients are in come up to speed #2 for 5 minutes or until the dough begins to pull away from the sides of the bowl.

Note: If you do not have a mixer with a dough hook, simply knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.

12. Turn out on a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and elastic, adding flour as necessary to prevent stickiness.
13. Place in a well-greased bowl and turn it to oil all sides.
14. Cover the bowl with plastic wrap, set in a warm (85°), draft-free place, and let rise until doubled in size, about 1½ hour.

Note: A closed unlit gas oven is an excellent draft-free place. The heat from the pilot provides adequate warmth for proper rising. With an electric oven, turn to 150° for about 3 minutes, then turn off the heat and open the door for 3 minutes. Place the bowl of dough in the oven and quickly close the door. This will give you an approximate temperature of 85°, just right for even and fairly quick rising.

15. Punch dough down and turn out onto a lightly floured surface.
16. Poke hole in dough and shape dough into a circle.
17. Pull the dough into the shape to fit your circular baking pan.
18. Spray the pan with non-stick flour spray and place the dough in the pan.
19. Press the plastic baby toy into the ring from the bottom so that it is completely hidden by the dough.

Note: If you do not have a circular baking pan:
A. Shape dough into a cylinder 30 inches long and 6 inches in diameter. Place dough roll on a lightly greased baking sheet.
B. Bring ends together to form an oval ring, moistening and pinching edges together to seal.
C. Place a well-greased 2-pound coffee can in the center of the ring to maintain the shape during baking.
D. After baking remove the coffee can immediately.


20. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size.
21. Preheat the oven 350° F.
22. Bake at 350° for 30 minutes or until internal temperature is 190°.

Note: To prevent the cake from getting too brown on top tent the top with foil when it is just golden brown.

23. Remove the cake from the circular pan.
24. Allow the cake to cool on rack.
25. Make the icing.
26. Combine the 1 teaspoon almond extract, the water and 2 cups sifted powdered sugar in a medium mixing bowl.
27. Stir to blend well.
28. With a rubber spatula, spread the icing evenly over the top of the cake (or drizzle, as desired.)
29. Immediately sprinkle the colored sugars in 2- to- 3 inch alternating rows of purple, green and gold.
30. Cut and serve.

Note: The cake is traditionally cut into 2-inch-thick slices and served to all guests in attendance. The person whose piece contains the hidden plastic baby is crowned “king for a day” and is considered responsible for holding the next King Cake party.


Twelfth Night or King Cake

The story of the king cake begins, like the story of Mardi Gras itself, with the pagans. They had a celebration where a young man from the village was chosen to be treated like a king for a whole year. He was not denied during his reign, but after the year was over he became a human sacrifice to the gods. To eliminate this pagan custom, the Christian Church encouraged an observance calling for the preparation of a king cake containing a bean; whoever received the slice with the bean became king for a week and was allowed to choose a queen to reign with him. This took the place of the sacrificial pagan rite.

The King Cake tradition is believed to have been brought to New Orleans, Louisiana, from France in the 1870's. It evolved from the Twelfth Night or Epiphany pastry made by those early settlers. They added their own touches with the Spanish custom of choosing Twelfth Night royalty.

In European countries, the coming of the wise men bearing gifts to the Christ Child is celebrated twelve days after Christmas. The celebration, called Epiphany, Little Christmas on the Twelfth Night, is a time of exchanging gifts and feasting. All over the world people gather for festive Twelfth Night celebrations. One of the most popular customs is still the baking of a special cake in honor of the three kings..."A King's Cake" or Gateau de Roi.

A King Cake's ring shape, too, is significant, as some believe it symbolizes the unity of all Christians, and others believe it aptly resembles a king's crown.

A dried bean was originally hidden inside the cake but was replaced by coins, peas, pecans, rubber dolls, porcelain dolls, and in recent years plastic dolls. Starting around the 1930s, a tiny naked baby (Frozen Charlotte) was used instead of the bean or pea. The baby can be pink, brown, or golden. Some people believe that the baby represents the baby Jesus because Twelfth Night was when the three kings found the baby in Bethlehem.

Tradition has it that the person who finds the baby in the king cake is the next queen or king, he or she receives a year of good luck, is treated as royalty for that day and must host the next king cake party.

King Cake season lasts throughout Mardi Gras from the feast of the Epiphany until Mardi Gras Day.

The royal colors of purple, green and gold on the cake honors the three kings, Gaspar, Melchior and Balthasar, who visited the Christ child on the Epiphany. Purple represents Justice. Green stands for Faith. Gold signifies Power.

The three colors appeared in 1872 on a Krewe of Rex carnival flag especially designed for the visiting Grand Duke of Russia. He came to New Orleans just for the carnival, and the universal colors remain his legacy.

Laissez les bons temps rouler.

Edited to update recipe.


Last edited by Frank on January 9th, 2014, 12:35 pm, edited 2 times in total.

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 Post subject: Re: √ King Cape
New postPosted: January 7th, 2009, 9:43 am 
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Joined: March 29th, 2008, 5:06 pm
Posts: 1681
Quote:
√ King Cape


With a title like that, I just had to click on it to see if this was a new fashion trend for wearing or eating. ;)

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 Post subject: The John Folse King Cake Recipe
New postPosted: January 27th, 2009, 5:27 pm 
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Posts: 1294
Location: Arlington, Texas
John Folse's Mardi Gras King Cake

Prep Time: 2½ Hours
Yields: 10 Servings

Comment:
The king cake has a long tradition associated with the Carnival season. Originally served as a dessert on the Feast of the Epiphany, this cake was baked with unique ingredients. A bean was pressed into the dough prior to cooking and whoever got the slice containing the bean had to host a party for all guests in attendance. Today, the bean has been replaced with a plastic baby signifying the New Year.

Ingredients for cake:

½ ounce instant yeast
½ cup warm water
½ cup granulated sugar
5 cups all purpose flour
½ cup powdered milk
2 tsp salt
2 eggs, beaten
1 cup melted butter
1 cup warm water

Method:

In a measuring cup, combine yeast and ½ cup of water. Set aside. In a large mixing bowl, sift together all dry ingredients. Using a dough hook on an electric mixer, blend ingredients on low speed for 2-3 minutes. In a separate mixing bowl, combine eggs, butter and remaining warm water. Slowly pour liquids and blossomed yeast into the mixing bowl, gradually increasing the mixing speed. Mix until dough separates from the bowl, approximately 8-10 minutes. An additional ½ cup of flour may be sprinkled into the bowl if dough is too wet. Brush a large stainless bowl with melted butter then place dough inside. Brush dough with remaining butter and cover tightly with plastic wrap. Allow dough to proof in a warm place approximately 1 hour until double in size.

Ingredients for glaze:

2 pounds powdered sugar
1 pinch salt
1 tbsp almond extract
¾ cup water
3 tbsps cinnamon

Method:

In a large mixing bowl, combine sugar and salt. Place in an electric mixer. Slowly pour in almond extract and water while mixing on low speed. Add cinnamon and continue to blend until glaze is smooth. Set aside.

Ingredients for assembly:

¼ cup melted butter
½ cup sugar
1 tbsp cinnamon
eggwash (½ cup milk, 2 eggs, beaten)
Purple, green, and gold sugars

Method:

Preheat oven to 350ºF. After dough has proofed, roll out on a well-floured surface into an 18" x 12" rectangle. Brush top of dough with melted butter then sprinkle with mixture of sugar and cinnamon. Cut dough vertically into three even strips that will measure approximately 4" x 18". Fold each strip in half to make it 2" wide. Form into a basic three-strand braid then shape into a circle and pinch ends. Brush the entire cake with eggwash and proof in a warm place until the cake doubles in size. Bake 20-25 minutes or until golden brown. Drizzle glaze over the entire cake and sprinkle with purple, green, and gold sugars. These sugars are available at pastry and cake decorating outlets.


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 Post subject: Kit Wohl's King Cake Recipe
New postPosted: January 28th, 2009, 4:01 pm 
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Posts: 1294
Location: Arlington, Texas
King Cake

As seen on the Eyewitness Morning News on Monday, January 7, 2008
From: New Orleans Classic Desserts by Kit Wohl *published by Pelican Publishing 2006


Cake

1 box Pillsbury® Hot Roll Mix, 16 ounces
1/2 cup granulated sugar for filling
1-1/2 teaspoons cinnamon for filling
1/3 cup unsalted butter, room temperature

Method

Preheat oven to 375°F.

Cream the butter, sugar, and cinnamon together until soft enough to spread easily.

Follow directions on the Pillsbury® Hot Roll Mix package. Turn one half of the dough onto a floured surface, and roll into a 2- foot x 1- foot rectangle. Spread half of the butter and filling mixture on top of the dough.

Taking a good thing a step farther, many bakeries now stuff their King Cakes with ingredients such as apple, peach, or cherry pie filling, cream cheese, or chopped pecans with cinnamon sugar. Use your creative imagination.

Beginning at the wide edge, roll the dough toward you into a long cigar shape approximately 2 inches in diameter. Do the same with the second half of the dough. Place dough roll seam side down on a well greased baking sheet, and curve each roll, pinching the ends together to make oval ring. Cover, and let rise in warm place for 20 minutes or until doubled in size. Bake at 375°F for 15 to 20 minutes or until a straw inserted into the dough comes out clean. Allow the cake to cool.

Glaze

2 cups confectioners' sugar,
2 tablespoons lemon juice
2 tablespoons water
1 cup granulated sugar, large crystals
3 or 4 drops purple food coloring
3 or 4 drops green food coloring
3 or 4 drops yellow food coloring

Method

To prepare the glaze, combine sugar, lemon juice, and water mixing until smooth. Slowly add more water by the teaspoon until it spreads as easily as a thin icing.

Place 1/3 cup sugar in each of three small jars with lids. Add three drops of food coloring in each one. Cover with lid, and shake until color is evenly distributed throughout the large sugar crystals. Add food coloring, drop by drop until the desired shade is achieved.

Coat the top of the oval king cake with glaze. Immediately sprinkle the colored sugars in 2- to- 3 inch alternating rows of purple, green and gold. Cut and serve.


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 Post subject: Re: √ King Cake
New postPosted: February 10th, 2009, 2:41 pm 
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Posts: 1294
Location: Arlington, Texas
King Cake with cream cheese and fruit filling
by NOLA.com
Friday December 28, 2007, 1:45 PM

There are many recipes for this Carnival staple, but we like this one from the late Myriam Guidroz, a longtime food columnist for The Times-Picayune. It's based on a brioche dough, and can be made with or without the filling. Those using a bread-making machine should follow a recipe for brioche or sweet roll dough.

Basic King Cake Dough

1 envelope dry yeast
1/4 cup warm water
1/2 cup milk
1 cup (2 sticks) butter
1/2 cup sugar
2 egg yolks
2 whole eggs
4 cups, approximately, unbleached flour

Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.

Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast.

Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.

Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes in a 375-degree oven.

FILLING

1/2 recipe king cake (above)
1 (16-ounce) can cherry, apple or apricot pie filling
8 ounces cream cheese
1/4 cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring

Remove dough from refrigerator and with well-floured hands, while it's firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as pie crust. Let dough rest.

If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash. Insert the bean.

Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars if desired.

Bake 45 minutes to 1 hour, or until cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold. Make one cake that serves 10 to 12 people. If using a plastic baby instead of the bean, insert it into the bottom of the cake after it is cooked.


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 Post subject: Re: √ King Cake
New postPosted: January 27th, 2010, 5:06 pm 
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JOHN BESH'S KING CAKE
Serves 10–12
As you knead the dough for this Mardi Gras cake, watch for it to begin to pull away from the sides of the mixing bowl. If that doesn’t happen (because the moisture content in flour fluctuates with the humidity), add a spoonful or two more flour.
For the cake:
1 cup lukewarm milk, about 110°
1/2 cup granulated sugar
2 tablespoons dry yeast
3 3/4 cups all-purpose flour
1 cup melted butter
5 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon grated fresh lemon zest
3 teaspoons cinnamon
Several gratings of fresh nutmeg
For the icing:
2 cups powdered sugar
1/4 cup condensed milk
1 teaspoon fresh lemon juice
Purple, green, and gold decorative sugars
1 fève (fava bean) or plastic baby to hide in the cake after baking
For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved.
Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.
After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.
Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1½ hours or until the dough has doubled in volume.
Preheat the oven to 375°. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal.
Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.
Once it’s doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.
For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it’s a touch too loose, add a little more powdered sugar.
Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into underside of the cake and, using a spatula, slide the cake onto a platter.
—From "My New Orleans" by John Besh/Andrews McMeel Publishing
(Reprinted with permission)


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 Post subject: Re: √ King Cake
New postPosted: January 27th, 2010, 6:12 pm 
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Location: LeClaire, Iowa
Frank its so good to see you on here, been worried about you!


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 Post subject: Re: √ King Cake
New postPosted: January 28th, 2010, 2:03 am 
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Posts: 4528
I'd like to try the John Besh version.
I really don't bake. Who wants to make it? :shock:

Frank, everything ok? I wondered what happened too!

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