It’s Carnival Time, Eat Kingcake!
Fat Tuesday, Mardi Gras, Day of Beads and Beer, Laughter and Smiles.
It is inevitable that I miss Southern Louisiana the most during Carnival Season. I miss the parades, my friends dancing, and of course the delicious king cakes. Not wanting to spend $55+ on getting a NOLA king cake shipped to me in NC, I made my own. From scratch.
I truly enjoyed the process. And the smells that came from my kitchen, oh my word. These turned out good, and were true to taste and texture of the original NOLA king cakes.
Recipe via Myrecipes.com
King Cake with Cream Cheese Filling:
- 1 (16-ounce) container sour cream
- 1/3 cup sugar
- 1/4 cup butter
- 1 teaspoon salt
- 2 (1/4-ounce) envelopes active dry yeast
- 1/2 cup warm water (100° to 110°)
- 1 tablespoon sugar
- 2 large eggs, lightly beaten
- 6 to 6 1/2 cups bread flour
- 3/4 cup sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 3 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- 2 to 4 tablespoons milk
- Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle.
7. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth.
9. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
10. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
11. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes).
1. Stir together first 4 ingredients.
2. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency
3. Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars or color the glaze with food coloring, alternating colors and forming bands. Let cool completely.
“Well if you put the nickel, well now, I’ll put a dime down
We can get together now and drink us some wine
All because it’s Carnival Ti-i-i-me
Whoa, it’s Carnival Time
Oh well, it’s Carnival Time and
Everybody’s drinkin’ wine”- Carnival Time, Al Johnson