Hi, I am Kate. Today, I’m gonna show you how to make mardi gras king cake. southern louisiana style recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mardi Gras King Cake. Southern Louisiana Style Recipe
Mardi Gras King Cake. Southern Louisiana Style is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mardi Gras King Cake. Southern Louisiana Style is something which I’ve loved my entire life.
To be with this recipe, we have to first prepare a few ingredients. You can cook mardi gras king cake. southern louisiana style using 19 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Mardi Gras King Cake. Southern Louisiana Style:
- Get pastry
- Take 1 cup milk
- Prepare 1/2 cup sugar
- Take 1/4 cup butter
- Take 2 packages active dry yeast, or 1 tablespoon
- Take 2/3 cup warm water (110 degrees F/45 degrees C)
- Prepare 2 eggs
- Make ready 1 1/2 tsp salt
- Get 1/2 tsp nutmeg
- Prepare 5 1/2 cup All-purpose flour
- Get filling
- Get 1 cup packed brown sugar
- Prepare 1/2 tbsp ground cinnamon
- Make ready 2/3 cup chopped pecans
- Take 1/2 cup raisons…(optional)
- Make ready 1/2 cup melted butter
- Prepare frosting
- Take 1 cup confectioners’ sugar (powdered sugar)
- Take 1 tbsp water (optional, add food coloring)
Instructions to make Mardi Gras King Cake. Southern Louisiana Style:
- Scald the milk, remove from heat and stir in butter. Allow mixture to cool to room temperature.
- In a large bowl, disolve yeast in warm water with 1 tablespoon of white sugar. Let stand until creamy, about 5-10 minutes
- When yeast mixture is bubbling, add the 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 onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
- Lightly oil a large bowl, place the dough in the bowland turn to coat with oil. Cover with a dcloth and let rise in a warm place until double in size, about 1-2 hours
- When risen, punch down and divide dough in half
- Preheat oven to 350°F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
- To make FILLING: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and raisons. Pour 1/2 cup butterover the cinnamon mixture and mix until cbly.
- Roll dough halves out into large rectangles(about 10x16 inches or so). sprinkle the filling evenly over the dough and rollup each half tightly like a jelly roll, bening 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.
- Bake in preheated oven for 30 minutes.
- Frost while cakes are still warm with the confectioners’ sugar (powdered sugar) blended with 1-2 tablespoons of water.
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