Re: PING CATNIPPED

"jmcquown" <jmcquown@xxxxxxxxxxxxx> wrote in message
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CatNipped wrote:
"NMR" <trolls a re the perfect target@xxxxxxxxxxxxxxxxxxx> wrote in
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Are your kids getting ready for Mardi Gras

Oh, fur shur! It's just a shame, though, that Randall's bakery was
destroyed and they couldn't ship their prized King Cake around the
world like they usually do. My mom used to send me one each year -
*SIGH*.

Sorry about the bakery but tell her to bake one (if she has an oven, that
is!)


a.. 2 envelopes active dry yeast
b.. 1/2 cup granulated sugar
c.. 1/4 pound (1 stick) unsalted butter, melted
d.. 1/2 cup warm milk (about 110°F)
e.. 5 large egg yolks, at room temperature
f.. 4 1/2 cups bleached all-purpose flour
g.. 2 teaspoons salt
h.. 1 teaspoon freshly grated nutmeg
i.. 1 teaspoon grated lemon zest
j.. 1 teaspoon vegetable oil
k.. 1 pound cream cheese, at room temperature
l.. 4 cups confectioner's sugar
m.. 1 plastic king cake baby or a pecan half
n.. 5 tablespoons milk, at room temperature
o.. 3 tablespoons fresh lemon juice
p.. Purple-, green-, and gold-tinted sugar sprinkles
Combine the yeast and granulated sugar in the bowl of a stand mixer fitted
with a dough hook. Add the melted butter and warm milk. Beat at low speed
for 1 minute. With the mixer running, add the egg yolks, then beat for 1
minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest
and
beat until everything is incorporated. Increase the speed to high and beat
until the dough pulls away from the sides of the bowl, forms a ball, and
starts to climb up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a
smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in
the bowl and turn it to oil all sides. Cover with plastic wrap and set
aside
in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream
cheese and 1 cup of the confectioner's sugar. Blend by hand or with an
electric mixer on low speed. Set aside.

Line a baking *** with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your
fingers,
pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip
the top half of the dough over the filling. Seal the edges, pinching the
dough together. Shape the dough into a cylinder and place it on the
prepared
baking *** seam side down. Shape the dough into a ring and pinch the
ends
together so there isn't a seam. Insert the king cake baby or pecan half
into
the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a
warm, draft-free place. Let the dough rise until doubled in size, about 45
minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until
golden brown, 25 to 30 minutes. Remove from the oven and let cool
completely
on a wire rack.

Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice,
and the remaining 3 cups confectioner's sugar in medium-size mixing bowl.
Stir to blend well. With a rubber spatula, spread the icing evenly over
the
top of the cake. Sprinkle with the sugar crystals, alternating colors
around
the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests
in attendance.

YIELD: 20 to 22 servings

Jill by way of (uggh) Emeril

Mmmmmmmmm! That sounds great, and now that Randall's is destroyed I'll have
to try it.

But, unfortunately, there has never been a king cake as good as Randall's
Bakery - they used to ship their cakes all over the world (it started out as
just a tiny little bakery in Chalmette, LA).


--

Hugs,

CatNipped

See all my masters at: http://www.PossiblePlaces.com/CatNipped/



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