This cake is traditionally served during Mardi Gras celebration. It is a sweetened yeasted dough ring filled with a wide variety of fillings and topped with green, purple, and gold sugar or icing. A small plastic baby is usually hidden inside the cake, and the person who finds the prize is expected to make a donation to charity or purchase the next king cake.
King Cakes – This sweet coffee cake has many variations as you will learn in this class. Chef Chris will show you how to make a traditional Pithivier (French) king cake, and a New Orleans style king cake. You will take both types of king cakes home with you to enjoy.
Sweet Roll King Cake Dough
4 ounces butter
4 ounces sugar
.50 ounce salt
3 ounce eggs
1 pound bread flour
4 ounces cake flour
.50 ounces instant yeast
8 ounces water
1 ounce dry milk powder
2 pounds cooked and cooled Boudin
Starting with a small mixing bowl, combine the warm water, instant yeast, and milk powder. Set aside for later use. In an electric mixing bowl fitted with the paddle attachment, begin to cream the butter, sugar, and salt. Next add the eggs and mix until it is incorporated. Next change the attachment to the dough hook. Mix in the bread flour and cake flour. Now pour in the yeast mixture and mix it until it is smooth dough. Allow it to ferment for 1 hour at 77F. Chill the dough for 30 minutes to make it easier to work with. Roll the chilled dough into a long rectangle. Spread the Boudin mixture over the dough. Roll the dough closed from the piped filling side to the opposite side. You should have a long rope of dough. Fold in half and twist the dough, form twist into an oval. Proof for 30 minutes and bake 350F for 30-45 minutes. Glaze with Steen’s Syrup and garnish with Cracklin crumbs.