Yeah, I know that King Cake season doesn't start until January 6, but we could not resist making a batch in honor of the Bama-LSU game this week.
With Rosie Towanda "Precious" Hobart (our newly won-in-the-Get-Back-To-Scratch-Signature-Item-Contest 60-quart mixer), we've stepped up the game. Here is her recipe:
Rosie's King Cake Dough
(All proportions are in pounds and ounces unless noted)
Starter:
- 11-0 bread flour
- 0-8 instant yeast
- 1 gallon cold milk
Mix together with dough hook at speed 2 for 6 minutes. Scrape out into a large bowl and proof until doubled in size.
Dough:
- Starter (above)
- 11-0 bread flour
- 12-0 butter
- 1-0 granulated sugar
- 1-0 almond paste
- 0-8 salt
- 0-4 orange zest (we use Orange Rappe from Albert Uster Imports)
Use dough hook, mix all ingredients at speed 2 for 8 minutes or until dough is forms a smooth ball.
Divide into 1-4 balls (makes 38).
Roll out with rolling pin to form a rectangle about 4 inches by 15 inches.
Fill generously with cream cheese filling (we mixed 15 pounds of cream cheese, 3 pounds of granulated sugar, and 1/2 cup of Lemon Rappe), roll up to make a rope and shape into a circle. Tuck ends in and pinch the seams to form a continuous circle.
Place on sheet pans (four per pan). Proof until doubled in size, then bake at 325 until golden brown and cooked through (20-40 minutes, depending on your oven).
Cool, put plastic baby inside from bottom, glaze and sprinkle with colored sugar.
Traditional Mardi Gras colors are gold, green and purple. While the vast majority of the King Cakes we made were red and white, we also made a few purple and gold for our LSU fans.
Reauxll Tide!
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