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Showing posts from January, 2013

It's Mardi Gras season!

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Unfortunately, this is another Mardi Gras season I will spend away from New Orleans. All I can do to cheer myself up is look at my boxes of beads collected over the years and bake king cakes, which I enjoy very much with coffee and chicory.



KING CAKE
(Adapted from "Jambalaya, 15th Anniversary Edition, A Collection of Cajun & Creole Favorites from The Junior League of New Orleans)
 Yields 2 cakes

CAKE
1 stick (110 g.) plus 1 tablespoon butter, divided
2/3 cup evaporated or skim milk
1/2 cup sugar, divided
2 teaspoons salt
2 packages dry yeast
1/3 cup warm water
4 eggs
1 tablespoon lemon zest
1 tablespoon orange zest
6 cups all-purpose flour

FILLING
1 stick (110 g.) butter, melted
1/2 cup packed dark brown sugar
3/4 cup granulated sugar
1 tablespoon cinnamon

TOPPING
1 egg, beaten
1 1/2 cups confectioner's sugar, divided
6 tablespoons milk
food coloring (yellow, green and purple)
2 (3/4-inch) plastic babies, or 2 beans

Melt 1 stick butter in a saucepan. Stir in milk, 1/3 cup sugar, and salt. Cool t…