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King Cake

February 8, 2015 by Carine Clary 4 Comments

I’m posting about a week after the usual King Cake cutoff date, but there is a good reason. And it’s not because the little King Cake fairy below took so long to get beautiful for her close up! No plastic baby here. She’s a french fève so it’s worth the wait since it looks like she copied her gown from Elsa in ‘Frozen’.

King CakeBut I digress.

Like most locals my family went the take out route when it came to King Cake. It was always a treat when my father would come through the back door carrying the big box with its yeasty, sugary, vanilla-ey, aroma. We’d hover around the kitchen table like a cloud of flies until the box was opened and the slices torn off. Daddy would pour a little of his coffee into my glass of milk (yes, addiction started early…) and I’d be hard at it, stuffing the cake in and trying to avoid my mother who’d be on us about how we should “sit down and stop spreading crumbs all over.”

Back then my cooking skills were limited to helping stir roux and shelling peas on the porch. Cut to the present and I decided that it was past time to learn how to do it myself. To that end I conducted a bit of research on King Cake, the history, the types, the fillings, and the favors baked inside.

The Louisiana tradition was imported from France where two distinct types of King Cake are on offer. There’s the puff pastry version with frangipane filling called Galette des Rois preferred by Parisians and other northerners, and there’s the Savoy style that prevails in the south and is similar to the Spanish cake, which is called a Rosca de Reyes.

For my first attempt I thought it would be fun to whip up the puff pastry version and I envisioned a quick and easy time of it using pre-made puff pastry. A friend explained how she’d seen a French chef on a You Tube video take several sheets of the pastry and “glue” them together with a little water. This, she said, would result in a terrific rise and a gorgeous, flaky galette. Sadly, however, this proved not to be the case. Gluing them with the water resulted in a permanent bond rendering them brown on the bottom and peel away slimy above. I used my finger to remove the almond filling before disposing of the limp remains.

So scratch that. Onto the traditional. For this I consulted some local sources and ended up with a difficult to roll out, silly putty like dough that had silly putty like flavor and practically bounced off the bottom of the garbage can into which it was dumped.

What to do, what to do? Couldn’t believe that someone who’d cooked as long as I have could have failed so miserably. All I could think was, “it’s just a freaking sweet roll dough…why the problem?” And that’s when it hit me. I already had a no fail sweet roll recipe that would be perfect after a few tweaks. So I minimally tweaked (and was so happy that I was on the verge of twerking, but resisted the urge). Once filled, baked & iced it turned out to be the keeper.

The dough is lovely. It’s very delicate and should feel sorta like a flabby ass (same temperature too) so you need to roll it out gently. For the filling I wanted to go with the traditional cinnamon sugar pecan version but thought that the addition of fig preserves and lemon zest would be a winner and it was. I used spreadable fig preserves for this but I think that to really knock the ball outta the park you would need to combine the preserves with quartered whole fig preserves. You used to be able to find these in the grocery store in glass jars but I didn’t see any and didn’t put any up last summer so perhaps next year.

King Cake

King Cake

King CakeFor the second rise and the baking I put it on a pizza stone, but a thick cookie sheet will do fine as well. Last but not least in keeping with the theme of simplicity I did not braid it, although you could do this if you like.

King CakeThe glaze was the usual confectioner’s sugar with cream drizzled over the top and anointed with edible glitter. I spiked the glaze with a little rum and luster powder which gave it a pearly glow and it was showtime!

King Cake

4.0 from 1 reviews
King Cake
 
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Author: Carine Clary
Cuisine: Creole
Ingredients
  • For the brioche:
  • 2¼ tsps. yeast
  • 1¼ cup warm milk (110 degrees)
  • ¼ cup melted butter
  • 1 large egg
  • ¼ cup white sugar
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. dark rum (or bourbon)
  • 3½ cups all purpose flour sifted
  • several gratings of nutmeg
  • 1 tsp. cinnamon
  • For the filling:
  • Melted butter for spreading on dough, about 2 tablespoons
  • 1½ cups chopped & toasted pecans
  • 1 cup Fig preserves
  • 1 tsp. vanilla extract
  • Zest from one small lemon
  • ⅔ cup brown sugar
  • 1 tsp. cinnamon
  • Pinch of salt
  • For the egg wash:
  • 1 egg beaten
  • 1 tablespoon milk or cream
  • For the glaze:
  • ½ cup powdered sugar
  • 1 tsp. dark rum
  • enough milk or cream to make a paste that can be drizzled over the finished product
  • Pearl lustre powder (optional)
  • purple, green and gold glitter
Instructions
  1. For the brioche:
  2. Proof yeast in warm milk.
  3. When it begins to bubble after a few minutes, mix in by hand or in mixer butter, salt, milk, egg, & sugar.
  4. Add spices and salt to flour, sift and add to wet mixture.
  5. Mix till it crawls up the dough hook and is smooth. If you are preparing this by hand beat with a spoon until it coheres and is just a little stretchy.
  6. Let rise for 1 hour or until doubled in volume.
  7. Punch down and roll out into a rectangle about 12 X 18 inches.
  8. Brush the surface with melted butter making sure to take it all the way to the edge.
  9. For the filling:
  10. Combine brown sugar, cinnamon, and lemon zest.
  11. Lightly toast and chop pecans.
  12. Mix vanilla into fig preserves.
  13. Sprinkle the filling evenly over the rolled out dough and add the fig preserves in a line down the middle.
  14. Roll gently and tuck under as you roll.
  15. Let rise again.
  16. Brush with egg wash on the outside.
  17. Put in a 350 degree oven until brown, about 40 minutes.
  18. For the glaze:
  19. Add milk or cream to powdered sugar until you get a drizzalable consistency.
  20. Add lustre powder.
  21. You may drizzle it over the top and let it flow down the sides or evenly brush it over the pastry.
Notes
One optional form of prep is to refrigerate the dough overnite for first rising. Punch down and continue as directed for the rest of the prep.
3.2.2925

Filed Under: Cakes, Creole Tagged With: king cake, new orleans style king cake

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About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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