Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mardi gras king cake. southern louisiana style. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mardi Gras King Cake. Southern Louisiana Style is one of the most well liked of recent viral foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Mardi Gras King Cake. Southern Louisiana Style is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mardi gras king cake. southern louisiana style using 19 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mardi Gras King Cake. Southern Louisiana Style:
- Prepare pastry
- Prepare 1 cup milk
- Take 1/2 cup sugar
- Take 1/4 cup butter
- Make ready 2 packages active dry yeast, or 1 tablespoon
- Make ready 2/3 cup warm water (110 degrees F/45 degrees C)
- Prepare 2 eggs
- Get 1 1/2 tsp salt
- Make ready 1/2 tsp nutmeg
- Take 5 1/2 cup All-purpose flour
- Get filling
- Make ready 1 cup packed brown sugar
- Get 1/2 tbsp ground cinnamon
- Make ready 2/3 cup chopped pecans
- Take 1/2 cup raisons…(optional)
- Get 1/2 cup melted butter
- Get frosting
- Make ready 1 cup confectioners' sugar (powdered sugar)
- Make ready 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 damp cloth 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 crumbly.
- 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, beginning 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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