King Cake

king cake

Jennifer Haffner of Sweet Olive Bakery and Cafe is showing you how to make King Cakes 3 ways.  You can visit the Sweet Olive Bakery at Windmill Market in Fairhope.

5 1⁄2 cups flour
1⁄4 cup cold water
6 cold eggs
1 tablespoon salt
6 tablespoon sugar
1 1⁄2 teaspoon yeast
1 1⁄2 cups butte
Filling: 1 Cup Sugar 1 tsp cinnamon
Glaze: 1 lb powdered sugar 5 TB milk

All ingredients need to be cold, because the mix time for brioche is quite long. Flatten the butter with a rolling pin until it is pliable and place it in the refrigerator until needed. Place all ingredients except for the butter into the bowl of an electric mixer. Begin mixing on first speed just until the ingredients are incorporated. Turn the mixer to 2nd speed and mix for 5 to 7 minutes, until the dough is well developed.

Add the butter in pieces, while the machine is mixing, until all the butter is incorporated. Mix for an additional 8-10 minutes.

Place dough in a bowl, lightly sprayed with oil or pan spray. Cover dough with plastic wrap, tucking the plastic around the dough. Let it stand at room temp for an hour. Fold the dough over on itself and place in the refrigerator for at least four hours.

Divide the dough into three pieces. Take one of the three portions of dough.

Roll the dough into a rectangle about a quarter inch thick. Brush the dough with egg wash. Combine cinnamon and sugar in a small bowl. Sprinkle with the cinnamon sugar mixture.

Cut the dough into 3 long strips. Braid the 3 strips of dough and attach the ends to form an oval.

Spray with oil or pan spray and cover with plastic wrap. Let rise in a warm place 2 hours.

Bake in a preheated 350 oven for 25-30 minutes, or until golden. Let sit until completely cooled.

Put powdered sugar in a small bowl and add milk 1 TB at a time until desired consist- ency is reached. Glaze should be thick but should drizzle easily off a spoon. Drizzle with glaze and sprinkle with purple, gold and green sprinkles. Insert a baby!

Windmill Market
85 N Bancroft St
Fairhope, AL 36532
(251) 990-8883




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