Sunday, January 31, 2016

Day 31 Mardi Gras King Cake

Mardi Gras King Cake

1/2 Cup Coconut Milk
1/2 Cup Sugar
1 1/2 Teaspoons Salt
1/4 Cup Coconut Oil
1/4 Safflower Oil
1/3 Cup Warm Water
2 Packages Dry Yeast (4 1/2 Teaspoons)
Equivalent of 3 Eggs
Rind of 1 Lemon, grated
1/2 Teaspoon Nutmeg. freshly grated
4 Cups All Purpose Flour
1 King Cake Baby
Purple, Yellow and Green Sugars
Before rising

1. Combine milk, sugar, salt and oils.  Microwave until the coconut oil melts. After it cools, add the egg replacement. Dissolve the yeast in warm water in the bowl of a stand mixer, and let stand for 10 minutes.  While mixer is running with a dough hook attachment, alternate adding the wet and dry ingredients. Knead the dough for 5 minutes.  It should form a ball.
Risen dough

2.  Place the dough in a greased bowl, turn over, and cover with a damp cloth.  Let rise for 1 1/2 hours, until double in size.

Hiding the baby
3.  Punch dough down and knead a few minutes.  Divide the dough into thirds.  Roll each portion into a strip 24 to 28 inches long. Insert the baby into one of the strips.  Braid the strips and form a circle.  Secure the ends and place on a baking sheet with parchment paper.  Let rise until double in size, about 1 hour.
Braided and ready to bake

4.  Bake at 375 for 20 - 30 minutes until golden brown.  Cool completely.
Freshly baked

Lemon Glaze

1 1/2 Cups Confectioners' Sugar
Juice of 1 Lemon
Water if needed
Pinch of Turmeric (for coloring)

Mix all ingredients until smooth

5.  Frost cake with lemon glaze. Sprinkle with alternating stripes of purple, yellow and green sugars.

Goes well with Vinho Verde or Zinfadel.

Soundtrack Black Sage - Basement Vows

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