Carnival Season and Mardi Gras means lots of King Cake in all shapes and sizes. You'll find a style to please your palette, no matter if you prefer it savory or sweet. This Cajun king cake is a touch of both.
Ingredients:
- 1¼ cups warm milk (105° to 110°), divided
- 2¼ teaspoons active dry yeast
- ½ cup sugar, divided
- ½ cup unsalted butter, softened
- 2 teaspoons kosher salt
- 4 large eggs, divided
- 4½ cups all-purpose flour
- 1 pound cooked boudin; casings removed and sausage crumbled
- 1 teaspoon water
- Steen's Cane syrup (for drizzling)
Method of Preparation:
- Line a large baking sheet with parchment paper. In a mixing bowl, stir together ¼-cup warm milk, yeast and 1 teaspoon sugar. Let stand for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Gradually add salt and remaining sugar until creamy. Add 3 eggs and remaining 1 cup warm milk, and beat until combined. Stir in yeast mixture. With mixer on low speed, gradually add flour, beating until well combined, about 2 minutes.
- On a lightly floured surface, turn out dough and knead for 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place until doubled in size, about 1½ hours.
- On a lightly floured surface, roll dough into a 14x10-inch rectangle. Sprinkle sausage on dough, leaving a 1-inch border on all sides. Starting at one long side, tightly roll up dough and press edges to seal. Place on prepared baking sheet and form into a circle. Pinch ends to seal.
- Using kitchen scissors, cut notches into dough. Cover loosely with plastic wrap, and let stand in a warm, draft-free place for 30 minutes.
- Preheat oven to 350°. In a small bowl, whisk together 1 teaspoon water and remaining 1 egg. Brush wreath with egg wash.
- Bake for 30 minutes. Cover with foil to prevent excess browning and bake another 15 to 20 minutes. Let cool for 10 minutes and drizzle with cane syrup.
Makes 6-8 servings
This recipe was provided by Louisiana Cookin' Magazine.
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