Happy King's Day! Since I don't live in South Louisiana, I always have to make my own King Cakes. This week, I am sharing a made from scratch recipe that begins with the dough. Thursday, I will share a recipe that uses the dough.
4 1/2 cups bread flour
1/2 cup sugar
1 (0.25-ounce) package instant yeast
1 1/2 teaspoons kosher salt
1 cup water
1/2 cup butter
1 teaspoon vanilla extract
1 large egg
1 egg yolk
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups flour, sugar, yeast, and salt.
In a medium saucepan, heat 1 cup water, butter, and vanilla over medium heat until butter is melted and an instant-read thermometer registers 120-130℉. Add warm butter mixture to the flour mixture, and beat at medium speed until combined and cooled slightly, about 2 minutes. Add egg and egg yolk, and beat at medium speed until combined. With mixer on low speed, gradually add remaining 2 1/2 cups flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a soft dough forms, about 8 minutes, stopping to scrape sides of bowl and dough hook ( Dough will be slightly sticky.) Turn out dough onto a lightly floured surface, nd shape tino a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place ( 75℉) until doubled in size, about 1 hour.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
