Mini Mardi Gras King Cakes Food

MARDI GRAS KING CAKE

Steps:

• FOR THE CAKE:.
• Gently heat the milk to a warm body temperature (about 100 degrees). In a small bowl, whisk the warm milk with the yeast and sugar. Set aside for 5 to 10 minutes until bubbly.
• In the bowl of a stand mixer fitted with the paddle attachment, add the creme fraiche, eggs and vanilla extract. Mix on low to combine. Add the yeast mixture, melted butter and 1 teaspoon of kosher salt.
• On low speed, add the flour one cup at a time, and mix until the dough comes together. It's okay if it's not completely smooth, there is more kneading to come!
• Remove the dough from the bowl, and place on a large counter or work surface. Divide the dough into 3 equal portions. Working with one portion at a time, add desired amount food coloring and knead by hand to distribute evenly. This will take some time, and it's okay if the color is streaky - it's more important that the dough is smooth. Well-fitted disposable gloves are great to prevent staining your hands.
• Place the colored dough balls into three small, greased bowls and cover with plastic wrap. Let them rise for 45 minutes to an hour in a warm spot. The dough is ready when it is almost doubled in size.
• In a small bowl, stir together the brown sugar, ground cinnamon and 1 teaspoon kosher salt.
• Lightly flour the work surface and roll each dough portion out to roughly 18 by 6-inch rectangles. Evenly scatter the brown sugar filling over each rectangle. Roll each piece of dough into a spiraled log, like a cinnamon bun, moistening the end with water to seal.
• Once all three pieces are rolled, joint the ends of all three together with some water and braid the logs together. Move the braid to a parchment lined baking sheet and form the braid into a large ring, joining the ends together by firmly pressing them together with warm water.
• Cover the sheet with plastic wrap and let rise for 20 to 30 minutes. Preheat your oven to 375 degrees F.
• Once the ring has puffed slightly, bake at 375 degrees F for 30 to 35 minutes. It should be golden brown on top, and not gooey when poked with a knife. Let cool.
• FOR THE ICING:.
• In the bowl of an electric mixer fitted with a paddle attachment, beat together the cream cheese, powdered sugar, vanilla extract and salt until smooth. Add the warm water. Divide the icing into three portions and tint with the desired amount of food coloring.
• Ice the cooled cake as desired. To get a stringy effect, use 3 piping bags with very small tips and zig zag the icing over the cake alternating the colors.

MARDI GRAS KING CAKE

Steps:

• Combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan.
• Heat slowly until butter is melted; cool to lukewarm.
• Beat four of the eggs in a large bowl with a wire whip; stir in milk mixture.
• Sprinkle yeast and 1 teaspoon sugar into warm water in a cup.
• Stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes).
• Add to egg mixture, blending well.
• Add lemon and orange rind.
• Mix flour into egg mixture, one cup at a time to make a stiff dough.
• Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking.
• Place in a large greased bowl; turn dough to coat all over with shortening.
• Cover with a towel and let rise in a warm place until double in bulk.
• Punch down; knead a few times and divide in half.
• Using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times.
• Place on a large greased cookie sheet in a half circle.
• Repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter.
• Lift the ring slightly at one side and push the bean about an inch into the dough from the bottom.
• Cover and let rise again until double.
• While the dough rises, beat remaining egg in a small bowl and brush over dough.
• Preheat the oven to 375F during the second rising.
• Bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped.
• Slide carefully from the baking sheet to a wire rack; cool thoroughly.
• Before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water).
• Drizzle over the ring and decorate with candied citron and sprinkles.

MINI MARDI GRAS KING CAKES

Steps:

• Proof yeast in warm water until bubbly, about 5 minutes.
• Mix raised yeast with rest of roll dough ingredients, flour your hands, and knead until dough is elastic (will still be sticky! Keep flouring your hands).
• On floured surface, roll dough out into an 8" x 12" rectangle,
• Blend cream cheese, sugar, and almond flavoring. Spread mixture atop dough, all the way to edges. Slice width-wise into 12 one-inch strips.
• Carefully roll up into pinwheels and place in nonstick muffin tins (I like to use paper muffin cups; gold or silver ones are pretty for Mardi Gras) and let rise in warm place until double in volume.
• Bake at 350 until tops are slightly golden.
• Mix glaze well, and spoon over warm muffins. While the glaze is still sticky, mix three small bowls of colored sugar---yellow, green, and purple, using food coloring. Sprinkle over tops.
• Laissez les bons temps rouler! You can start your Lenten fast the next day -- .

MARDI GRAS KING CAKE

Steps:

• Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
• When yeast mixture is bubbling, add the cooled 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 out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
• Preheat oven to 375 degrees 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 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
• Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up 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. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.