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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 642920" data-attributes="member: 1246"><p><strong><span style="font-size: 15px"><span style="color: #800000">King Cake </span></span></strong></p><p><strong><span style="font-family: 'Times New Roman'"><span style="color: #800000">From </span></span></strong><a href="http://www.southernliving.com/" target="_blank"><u><span style="font-family: 'Times New Roman'"><span style="color: #800000"><strong><em>Southern Living</em></strong></span></span></u></a></p><p> </p><p><strong>A fitting end to any traditional Mardi Gras celebration, this highly recommended recipe originally appeared in January 1990. </strong></p><p> </p><p><strong>1/4 cup butter or margarine</strong></p><p><strong>1 (16-ounce) container sour cream</strong></p><p><strong>1/3 cup sugar</strong></p><p><strong>1 teaspoon salt</strong></p><p><strong>2 (1/4-ounce) envelopes active dry yeast</strong></p><p><strong>1 tablespoon sugar</strong></p><p><strong>1/2 cup warm water (100° to 110°)</strong></p><p><strong>2 large eggs</strong></p><p><strong>6 to 6 1/2 cups all-purpose flour, divided</strong></p><p><strong>1/2 cup sugar</strong></p><p><strong>1 1/2 teaspoons ground cinnamon</strong></p><p><strong>1/3 cup butter or margarine, softened</strong></p><p><strong>Colored Frostings</strong></p><p><strong>Colored Sugars</strong></p><p> </p><p><strong>Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100° to 110°. </strong></p><p><strong>Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough. </strong></p><p> </p><p><strong>Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. </strong></p><p> </p><p><strong>Stir together 1/2 cup sugar and cinnamon; set aside. </strong></p><p> </p><p><strong>Punch dough down; divide in half.. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter. </strong></p><p> </p><p><strong>Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. </strong></p><p> </p><p><strong>Bake at 375° for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars. </strong></p><p> </p><p><strong>Note: Once the cake has cooled, randomly insert a plastic baby doll, if desired, before frosting. </strong></p><p> </p><p><strong>Yield: Makes 2 cakes</strong></p></blockquote><p></p>
[QUOTE="moreluck, post: 642920, member: 1246"] [B][SIZE=4][COLOR=#800000]King Cake [/COLOR][/SIZE][/B] [B][FONT=Times New Roman][COLOR=#800000]From [/COLOR][/FONT][/B][URL="http://www.southernliving.com/"][U][FONT=Times New Roman][COLOR=#800000][B][I]Southern Living[/I][/B][/COLOR][/FONT][/U][/URL] [B]A fitting end to any traditional Mardi Gras celebration, this highly recommended recipe originally appeared in January 1990. [/B] [B]1/4 cup butter or margarine[/B] [B]1 (16-ounce) container sour cream[/B] [B]1/3 cup sugar[/B] [B]1 teaspoon salt[/B] [B]2 (1/4-ounce) envelopes active dry yeast[/B] [B]1 tablespoon sugar[/B] [B]1/2 cup warm water (100° to 110°)[/B] [B]2 large eggs[/B] [B]6 to 6 1/2 cups all-purpose flour, divided[/B] [B]1/2 cup sugar[/B] [B]1 1/2 teaspoons ground cinnamon[/B] [B]1/3 cup butter or margarine, softened[/B] [B]Colored Frostings[/B] [B]Colored Sugars[/B] [B]Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100° to 110°. [/B] [B]Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough. [/B] [B]Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. [/B] [B]Stir together 1/2 cup sugar and cinnamon; set aside. [/B] [B]Punch dough down; divide in half.. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter. [/B] [B]Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. [/B] [B]Bake at 375° for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars. [/B] [B]Note: Once the cake has cooled, randomly insert a plastic baby doll, if desired, before frosting. [/B] [B]Yield: Makes 2 cakes[/B] [/QUOTE]
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