Today is Fat Tuesday, or Mardi Gras. It began as a religious holiday observed before Lent, celebrated on Shrove Tuesday, before Ash Wednesday, following the Christian liturgical calendar. Historically, it was meant to use all the fats in the home before the Lent preparation for abstinence.
So bring out your green, gold and purple colors and decorate your house, then find your most flashy clothes, preferably with the green, gold and purple colors, adorn some beads and you are ready to party!
Also adorned with the same colors are the king cakes, often with beads and masks as well. These cakes can be sweet or savory, can be filled with apples, chocolate, Cajun boudin sausage, chantilly cream, praline, lump crab, and even like a muffaletta.
King cake comes from the biblical story of the three kings who brought gifts to baby Jesus. Hidden in the interior of the cake is a tiny plastic baby. Whoever finds it must either bring the next cake or will be the host for the next party. It is a great way to always have a reason to party!
Did you know that in 2010, Haydel’s Bakery baked the world’s largest king cake that encircled the Superdome?
Here is a recipe for king cake with cream cheese dough:
King Cake
with Cream Cheese Dough
Dough:
1-1/2 teaspoons active dry yeast
1/2 cup plus 1/4 teaspoon sugar, divided
1/2 cup unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
2 egg yolks (save the whites for egg wash)
1 cup whole milk
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon kosher salt
Filling, glaze and assembly:
7 ounces almond paste ( 1 tube)
1 large egg
3 tablespoons all-purpose flour
2 teaspoons cocoa powder
1/2 cup butter, at room temperature
1-1/2 cups powdered sugar, divided
1/2 cup cream cheese, at room temperature
1/4 cup milk
1 teaspoon vanilla extract
Purple, green and gold colored sugars, for sprinkling on top
Plastic baby (to tuck into the baked cake and not to be placed into the cake before baking)
In a small bowl, mix the yeast, 1/4 teaspoon sugar, and 1/4 cup warm (100 degrees) water.
In a small saucepan over medium heat, melt the butter and cream cheese (which does not fully melt).
Remove from heat and add egg yolks, milk, vanilla, and yeast mixture.
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 1/2 cup sugar. Add the egg yolk mixture all at once and mix for about 5 minutes, until a smooth elastic ball forms.
Cover the bowl with plastic wrap or a damp towel and let rise for 1-1/2 hours.
In a medium bowl, mix the almond paste, egg, flour, cocoa powder, 4 tablespoons butter, and 1/2 cup powdered sugar until it combines.
Once the dough has risen, punch it down and divide into 2 equal pieces. Roll 1 piece of dough into a rectangle 18 to 20 inches long and 6 to 8 inches wide.
Spread with half of the filling and roll up (cinnamon roll style), starting with the long end of the dough.
Repeat with the second piece of dough and the remaining filling. You will have 2 rolled ropes of dough. Press and roll each dough out another 2 inches or so to even the thickness, close the seams.
Line the ropes of dough up and, starting from the center, make a basic twist until all the dough is twisted. Bring the beginning and end of the twist together to seal the cake into a circle.
Place a rack in the center of the oven, heat to 375 degrees. Line a baking sheet with parchment paper and place the cake on top. Cover loosely with plastic wrap and let rest for 30 minutes.
Brush the cake lightly with the egg wash made from beating the remaining 2 egg whites. Bake for 30 to 35 minutes, until the cake is golden. An instant-read thermometer inserted into the center should register 190 degrees. Let cool completely.
In a medium bowl, use an electric mixer on medium-high speed. Beat the cream cheese, milk, vanilla, and remaining 4 tablespoons butter and 1 cup powdered sugar until well combined and smooth.
Spread the glaze over the cooled cake. Sprinkle it with purple, yellow, and green colored sugar. Hide the plastic baby inside.
Foodie Bites
Hawaii Community College’s Culinary program’s Cafeteria and Bamboo Hale is open from Tuesday through Thursday. Call to make reservations for the Bamboo Hale at 808-934-2591 and the Cafeteria at 808-934-2559 or check out their website at http://hawaii-hawaii.edu/cafeteria.
Email Audrey Wilson at audreywilson808@gmail.com.
