Text 34750, 106 rader
Skriven 2010-02-14 10:20:22 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Lee Lofaso
Ärende: Re: King Kakes
======================
-=> Lee Lofaso wrote to Dave Drum <=-

 >LL>Mardi Gras is coming up next week, and that means King Cakes.  A
 >LL>traditional food in these parts.  But does anybody in this echo know
 >LL>(besides me) how to make the traditional dough?  That is the question.
 >LL>I'll bet the great and venerable Michael Loo doesn't know the answer
 >LL>to that one.  :)

 DD>Oh, come on. Even I know that one. The "king" cake started its career
 DD>as a sticky, coffee cake-type pastry.

 LL> Nope.  The recipe you posted has got it all wrong.  King cakes
 LL> are not giant glazed doughnuts with multi-colored sugar on top.
 LL> Nor are king cakes giant coffee cakes or cinnamon rolls.

That's your take on it. I suspect that there are as many versions of the king
kake as there are coon asses arguing about it. 
 
 LL> along with the multi-colored sugar and icing.  And most real king
 LL> cakes have filling inside, along with a baby.  An itsy bitsy plastic
 LL> baby, not a real live baby.  The babies come in two versions.  A pink
 LL> version, found in most king cakes, and a black version, found only in
 LL> coconut king cakes.  In any event, the doughnut version has no baby
 LL> inside, real or unreal, the only similarity to king cakes being a
 LL> hole in the middle.

The "original" did not come with a plastic baby inside - dating back, as they
do, to a time before plastics. The original(s) used a coin or a golden
bead/bean as the "prize" - sometimes a ring.

There are many versions of the king cake - many just as authentic and just as
different as the one I posted - which, after all, came from
ww.mardigrasday.com

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: King Cake
 Categories: Cajun, Cakes
      Yield: 12 servings
 
      2 oz Fresh compressed yeast
           +=OR=+
      4 pk Active dry yeast
      4 c  (to 5 c) flour
      1 c  Lukewarm scalded milk
    3/4 c  Sugar
      1 ts Salt
      5 lg Eggs
      1 ts Vanilla extract
    3/4 c  Salted butter
      1    Dried bean
           +=OR=+ 
           ;3/4" long china baby doll
      1 c  Sugar
           Assorted food coloring
      1 c  Candied fruit; in sm pieces
 
  After mixing the dough (add in the bean or doll now, if
  desired) and letting it rise, shape it into an oval ring.
  See directions below **

  Sprinkle the top of the cake evenly with sugar and make
  swirls with food coloring all over the top, with the swirl
  of one color slightly overlapping the next. Embed the the
  pieces of candied fruit in the top of the cake,
  concentrating most of them in a band about 1-1/4" wide all
  the way around. Set the cake on a baking sheet and bake
  according to instructions in the recipe you use. The
  finished cake should be lightly browned wherever the dough
  shows through; the parts covered with colored sugar should
  appear slightly crust.
  
  * The cakes that you purchase in the local bakeries do not
  have the fruit on them.
  
  ** Dimensions-Shape-an oval ring about 2-1/2" thick & about
  3" high at the highest point; and the decoration, as
  elaborate and colorful as possible in order to make the cake
  look like a jeweled crown.

  As for the bean or doll, it can be baked into the batter or
  pushed into the finished cake from underneath-just so long
  as it's done secretly, so no one knows in advance which
  slice will designate the monarch for the week.
  
  Posted BREADS & PIZZA by Waldine van Geffen
  
  MM by Cathy Svitek
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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