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    Mardi Gras King Cake


    Source of Recipe


    The Pastry Shop

    List of Ingredients




    PASTRY:
    1 cup milk
    1/4 cup butter
    2 (.25 ounce) packages active dry yeast
    2/3 cup warm water (110 degrees F/45 degrees C)
    1/2 cup white sugar
    2 eggs
    1 1/2 teaspoons salt
    1/2 teaspoon freshly grated nutmeg
    5 1/2 cups all-purpose flour

    FILLING:
    1 cup packed brown sugar
    1 tablespoon ground cinnamon
    2/3 cup chopped pecans
    1/2 cup all-purpose flour
    1/2 cup raisins
    1/2 cup melted butter

    FROSTING:
    1 cup confectioners' sugar
    1 tablespoon water

    Recipe



    1 Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

    2 When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

    3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

    4 Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

    5 To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

    6 Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

    7 Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

    Makes 2 cakes


 

 

 


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