Congratulations to Beccie, who is the winner of a pan of peanut-butter pretzel brownies. Thanks for playing!
Below is the king cake recipe I promised earlier. Mardi Gras is March 8 this year. Celebrate with a knock-out pastry.
Traditional Mardi Gras King Cake (recipe adapted from Emeril Lagasse and Danno)
For the Brioche:
1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon rind
1/2 cup warm milk (105 to 115 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks
1 pecan half, uncooked dried bean or King Cake Baby
For the Cream Cheese filling:
1 Cup Pecan halves, broken up slightly and roasted until fragrant
2/3 Cup Brown Sugar
1 tsp Vanilla extract
1 tsp Cinnamon
1/2 tsp Ground Allspice
1 pinch of salt
4 Tbsp Steen’s Cane Syrup (maple syrup is a decent substitute)
1 8-ounce block cream cheese, softened
Combine all of the ingredients together.
2 cups sifted powdered sugar
juice of 1 lemon
Purple, green and gold sugar crystals
Preheat the oven to 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes, I did all mixing and kneading in my stand mixer, but it can be done by hand or in a large food processor). Place the dough in a well-greased bowl. Turn once so greased surface is on top.
Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Shape the dough into a cylinder, about 30 inches long. Mix all filling ingredients in a medium-sized bowl. Spread filling over the middle of the dough cylinder, then fold over the long edges to form a tube, pinching the edges together to form a seal. Move tube to baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors.