In celebration of Mardi Gras panelists indulged in a traditional Southern treat known as the King Cake. The conventional cake is a ring of twisted bread, similar to that used in brioche, topped with icing or sugar, usually colored purple, green, and gold, the traditional Mardi Gras colors. It has become customary for the baker to hide a trinket in the batter and that whoever finds it must provide the next king cake or host the next Mardi Gras party. For the purposes of this project, I hid the a raw kidney bean in one of the cakes and the finder will have the opportunity to provide details for a cupcake they would like to see created as part of the weekly cupcake project. The cakes created this week are yeast based, not unlike bread, requiring kneading and rising intervals. Each individual cake was hand rolled and stuffed with a traditional Louisianna praline mixture and tied into a knot to mimic the twisted bread ring of a full size king cake. Finally, they were coated in a thin layer of frosting, and sprinkled with green, gold and purple sugars, coloured in true Mardi Gras spirit.
King Cakes
(modified from allrecipes.com)
1/2 cup milk
1/8 cup butter
1 (0.3oz) pkg instant dry yeast
1/3 cup warm water (110oF)
1/4 cup granulated sugar
1 egg
1/2 tsp salt
1/4 tsp nutmeg
2 1/2 cups all purpose flour + ~1/2 cup for kneading
Scald milk, remove from heat and stir in butter. Allow to cool to room temperature. In a large bowl dissolve the yeast in warm water with 1 1/2 tsp sugar. Let stand until creamy and bubbly, about 10 minutes. Add cooled milk mixture. Whisk in eggs. Stir in remaining sugar, salt and nutmeg. Beat in the flour 1 cup at a time. When dough has pulled together, turn it out onto a floured surface, kneading 8-10 minutes until smooth. Lightly oil a large bowl, place the dough into the bowl and turn to coat it. Cover the bowl with a damp cloth and allow it to sit in a warm spot ( I chose the oven, turned off, with the light on), allowing it to rise to double it's size over approximately 2 hours. While you wait...
Praline Filling
1/2 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/3 cup chopped pecans
1/4 cup all purpose flour
1/4 cup melted butter
Combine the sugar, cinnamon, pecans and flour. Pour over the melted butter and mix until crumbly.
Grease a 12 cup muffin tin.
Once the dough has risen, remove it from the bowl and punch it down. Divide the ball into halves until you have 12 balls, leaving 6 in the bowl, covered, while working with the other 6. Roll each ball out to about 7 inches and flatten, stuffing each with approximately 2 tbsp of prepared praline filling. Pinch them closed in log form and tie each into a knot, placing them into the muffin tin. Place the pan in the oven (off again with light on) and allow them to rise for another 30 minutes. Remove the tin from the oven.Preheat the oven to 350oF. Bake the king cakes for 20 minutes.
Once the dough has risen, remove it from the bowl and punch it down. Divide the ball into halves until you have 12 balls, leaving 6 in the bowl, covered, while working with the other 6. Roll each ball out to about 7 inches and flatten, stuffing each with approximately 2 tbsp of prepared praline filling. Pinch them closed in log form and tie each into a knot, placing them into the muffin tin. Place the pan in the oven (off again with light on) and allow them to rise for another 30 minutes. Remove the tin from the oven.Preheat the oven to 350oF. Bake the king cakes for 20 minutes.
Icing
1 cup confectioners sugar, sifted
1 tbsp milk
1/2 tsp vanilla
Combine all ingredients until a rich, creamy texture is achieved.
Sprinkle each cupcake with green, gold and purple coloured sugars/sprinkles.
1 cup confectioners sugar, sifted
1 tbsp milk
1/2 tsp vanilla
Combine all ingredients until a rich, creamy texture is achieved.
Sprinkle each cupcake with green, gold and purple coloured sugars/sprinkles.
The Panel
This yeast based treat was well received by the judges, providing "a nice change of pace" from the weekly cakes. Comments concerning the presentation were positive across the board with it's festive and bright coloured sugar crystals, the crunch of which also seemed widely appreciated. Three of this week's contributors consumed their traditional cake a day late and implied that they were a little on the dry side. The well balanced cinnamon praline filling held it's ground regardless of time of consumption, and was a delicious key player in this recipe adding great flavour and texture. Everyone agreed that the level of sweetness was perfect with the thin layer or icing complimented by the sprinkles that crowned the cake and the brown sugar in the filling.
Crazy Cakes: "I got the bean!"
Shannah: "Overall, a delicious cupcake that I could eat over and over again."
JRock: "Positively Mardi Gras! LOVED IT!"
My comments
Though slightly more time consuming, what with the kneading and rising times, I was very pleased with the end result of these mini king cakes. They very much had a cinnamon bun personality but the decorations and inner pecans put it a step above. I agree that the sweetness level was quite perfect and that the flavours were well distributed. The only comments I have would be to maybe cook them a little less longer and add raisins to the filling. Super proud of these.
This yeast based treat was well received by the judges, providing "a nice change of pace" from the weekly cakes. Comments concerning the presentation were positive across the board with it's festive and bright coloured sugar crystals, the crunch of which also seemed widely appreciated. Three of this week's contributors consumed their traditional cake a day late and implied that they were a little on the dry side. The well balanced cinnamon praline filling held it's ground regardless of time of consumption, and was a delicious key player in this recipe adding great flavour and texture. Everyone agreed that the level of sweetness was perfect with the thin layer or icing complimented by the sprinkles that crowned the cake and the brown sugar in the filling.
Crazy Cakes: "I got the bean!"
Shannah: "Overall, a delicious cupcake that I could eat over and over again."
JRock: "Positively Mardi Gras! LOVED IT!"
My comments
Though slightly more time consuming, what with the kneading and rising times, I was very pleased with the end result of these mini king cakes. They very much had a cinnamon bun personality but the decorations and inner pecans put it a step above. I agree that the sweetness level was quite perfect and that the flavours were well distributed. The only comments I have would be to maybe cook them a little less longer and add raisins to the filling. Super proud of these.