Wednesday, March 1, 2017

King Cakes

I made these for the after school kids yesterday to celebrate Mardi Gras.  I made a jambalaya pasta for their main meal and these were for dessert.
 This recipe makes two cakes:

6 C. flour
1/2 C. sugar
4-1/2 tsp. rapid rise yeast
4 T. butter softened
1 C. milk
2/3 C. water
2 eggs
1-1/2 tsp. salt
1/2 tsp. nutmeg.

Mix the yeast with the liquids, butter and sugar.  Mix in the dry ingredients and knead until you have a smooth dough.  Cover and let it rise until doubled.  This could take up to two hours.

 Dump the dough on a floured surface and split in two.


Roll it into a large rectangle.

Spread it with the filling.
Sprinkle with chopped pecans.

Filling:

8 oz. block of cream cheese
2 sticks of almond paste (7 oz. each)
2 tsp. vanilla extract
1/4 C. lt. brown sugar

Mix this in a food processor until smooth.


 Roll it into a log and place it seam side down on a parchment covered cookie sheet and form it into a circle, pinching it shut.  Brush it with butter and cover it and let it rise until doubled.

 Bake it at 350 degrees for about 35 minutes until golden.  Cool on a rack.

 Make a simple icing using confectioners sugar and milk.  Drizzle it over the cakes.

 Sprinkle it with sugar in the classic Mardi Gras colors.

Green:  Faith

Gold:  Power

Purple: Justice