Traditional Mardi Gras King Cake

Most of you know Aaron and his family have lived in Louisiana, Southern Louisiana to be exact.  The few times I've been there, I have been immersed in a very deep and special culture.  It is so rich down there.  A friend of Aaron's, Russell, sent us a king cake one year and I had no idea what this thing was.  All I knew is that this cake was a weird shape and tasted AMAZING.  Oh and there was this hidden baby...Aaron explained to me about Mardi Gras and King Cake. 

On the Christian calendar, the 12th day after Christmas is known as the Epiphany or King's Day.  This is the day where the Magi bring the gifts to baby Jesus.  King Cakes are oval-shaped to symbolize the unity of faiths. Each cake is decorated in the traditional Mardi Gras colors - purple representing justice, green representing faith, and gold representing power. A small baby, symbolizing the baby Jesus, is traditionally hidden inside each King Cake.  The person who gets the piece of cake with the hidden baby traditionally has to buy the next gathering's King Cake and is also thought to be very lucky!

Last year was the first year I made these King Cakes and they are WONDERFUL!  This year, I branched out and added a strawberry filling.  There is literally no limit to what you can put inside/on top of these things.  There are cream cheese filled ones, chocolate ones, and some with nuts.  It can be a little intimidating, but I added lots of pictures along the way to help you guys out in making this! This cake is truly a wonderful and colorful tradition to share with family and friends!

Laissez les bon temps rouler!

Let the good times roll!

 

Traditional Mardi Gras King Cake

(from browneyedbaker.com)

Ingredients:

For the Dough:

 2 tablespoons unsalted butter

 8 ounces sour cream

 5 tablespoons granulated sugar, divided into 4 tablespoons & 1 tablespoon

 Pinch of salt

 1 package (2¼ teaspoons) active dry yeast

 ¼ cup warm water (between 100 and 110 degrees)

 1 egg

 3 to 3½ cups all-purpose flour

 Oil for your hands and the bowl

 

For the Cinnamon Filling:

 2 teaspoons cinnamon

 ½ cup granulated sugar

 4 tablespoons of melted butter

           

For the Strawberry Filling:

            1 pkg (16oz) frozen sliced strawberries, thawed

            1/3 cup granulated sugar

            3 tablespoons cornstarch

            1 teaspoon lemon juice

 

Directions:

 

1.    In a small or medium saucepan over medium heat, add the butter, 4 tablespoons of the sugar and the salt; stir.

2.    Once the butter has melted, add the sour cream and heat to luke warm, about 105 degrees.

 

3.    Meanwhile, in a mixing bowl, add ¼ cup warm water, yeast, and 1 tablespoon of the sugar; stir. Allow the yeast to sit for about five minutes until it bubbles and becomes active.

"Blooming" or "Bubbling" yeast is very important.  If your yeast does not bubble, the yeast is not active and your dough will not rise.  If you dough does not rise, then you will have flat bread when you bake it.

 

4.    Once the yeast is active, whisk in the warm butter and sour cream mixture, the egg, and 1 cup of the flour.  Whisk until smooth. Using an oiled wooden spoon, begin mixing in small amounts of the remaining flour until you form a soft dough. This will take about another 2 cups of flour. You want the dough to be tacky, but not sticky.

5.    Turn the dough out onto a clean surface lightly dusted with flour. With oiled hands, knead the dough until and elastic, about 5 to 10 minutes, adding more flour by the teaspoon if needed.

Kneading involves using the heel of your hand to push in the dough.

Fold dough over and repeat to push down on it with the heel of your hand.

 

6.    Place the ball of dough into a large, well-oiled bowl, then flip the dough so all of the surface area of the dough is oiled. Cover the bowl with oiled plastic wrap and a hand towel, then set the bowl in a warm, draft-free area and allow the dough to rise until it has doubled in size, about 1 hour.

 

7.    While the dough is rising make the filling.

 

Cinnamon Filling: 

1.    Combine the melted butter, cinnamon and sugar in a medium bowl and stir to fully combine.

Strawberry Filling:

1.    Squish/Strain strawberries.

Yes, I am using a shot glass to squish my strawberries :)

2.    Once all strawberries are strained, add enough water to make 1 ¼ cup liquid

3.    In a large saucepan, combine strawberry liquid, sugar, cornstarch, and lemon juice; mix well.

4.    Heat and stir until mixture boils and thickens.

When it boils and thickens, it also turns into a more clear jelly consistency.

5.    Cool completely and refrigerate until ready to use.

 

8.    Once the dough has doubled in size, turn it out onto a lightly floured surface. Lightly flour the dough and a rolling pin. Roll the dough into a rectangle about 18 inches long by 14 inches wide.

 

9.    Spread the filling evenly over the dough, leaving a 1-inch border around the outside of the dough.

10. Roll the cake up jellyroll-style and pinch the seams shut.

11. Carefully move the roll to a parchment-line baking sheet, seam-side down. Bring the ends together to form an oval and press the edges together to completely seal the cake into an oval.

12. Once again, cover the cake with oiled plastic wrap and a hand towel and allow it to rise for another 30 minutes.

13. Once 30 minutes have passed, remove the plastic wrap and hand towel from the cake and bake in the upper third of the oven for about 25 minutes, or until the cake is golden brown.

Growing!

14. Immediately transfer the cake to a cooling rack after removing it from the oven. Allow the cake to cool for at least 20 minutes before icing the cake.

15. Once the cake has cooled for 15 minutes, make the icing.  I just use the simple icing of powdered sugar and milk from one of my previous blogs.  I’ll remind you though, put about 1 cup of powdered sugar in a bowl and add about a tablespoon of milk.  Mix together. I also added food coloring to make Mardi Gras colors.  

16. After the cake has had a chance to cool, move the cake to whatever platter you wish to serve it on.

Last year Aaron's sister Elizabeth and her family bought this for us and our King Cake!

17. At this point, stick a little plastic baby into the cake through the bottom. It's tradition in Louisiana that whoever gets the baby has to spring for the next cake! Elsewhere, it's a sign of good luck.

18. Drizzle the icing evenly over the cake and allow it ooze down the sides. Before the icing has a chance to set, sprinkle on rotating strips of colored sugar.

19. King cake can be served warm or at room temperature.

Laissez les bon temps rouler!