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February 20, 2017 • CULTURE, FOOD Hello, Sugar: Mardi Gras King Cake with Haydel's. Fat Tuesday is a week away. But if you move fast, there's still time to order a king cake from legendary New Orleans bakery Haydel's.. King cake—otherwise known as a galette des rois—is a ring-shaped dessert named in honor of the Christian holiday of the Epiphany, or Three Kings Day.
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Stir in the warm milk, butter, sugar, nutmeg and salt. Add 1 cup of the flour and blend well. Stir in the eggs and enough of the remaining flour to make a soft dough. Lightly flour a flat work.
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Melt the butter in the microwave in a medium mixing bowl Add the evaporated milk, 3/4 cup of the sugar, and the salt. Stir so that the sugar dissolves. Allow it to cool. Dissolve the yeast in 1/4 cup lukewarm water and stir in the remaining teaspoon of sugar. Allow to stand for 5 minutes, until foamy.
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Method of Preparation. For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla and lemon zest.
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Haydel's Bakery can crank out as many as 70,000 king cakes during Carnival. Co-owner David Haydel, Jr. takes Scoot behind the scenes of king cake magic. If you want to give this a try at home, see the official recipe below.
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Here's a recipe for a frosted, traditional cake from Haydel's Bakery. Dough. 1/3 cup granulated sugar 1 tsp salt 1/2 cup all purpose shortening 4 cups all purpose flour 2 lg. eggs 1 cup milk (room.
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Stir extracts and flavorings into the milk. Add the milk mixtue to the egg mixture and mix well to combine. Add flour, mixing until well combined. Turn dough onto a lightly floured surface. Knead intp a small ball. Sprinkle dough with flour, cover with a clean kitchen towel, and allow to rise in a warm spot for 1 1/2 hours.
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Preheat oven to 250º with a large plate in it. Mix eggs, half-and-half, vanilla, cinnamon, nutmeg, and salt. Cut king cake into 6 slices, each about 1-inch thick, and soak in egg mixture for 10 minutes. Add a little butter to a heavy-bottomed skillet and fry the king cake one slice at a time until brown.
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Bring ends of the roll together to form into a ring, pinching ends together trying to make an evenly seamless ring. Cover with plastic wrap or a damp towel and allow to rise for an hour in a draft-free place. Preheat oven to 375°F. Brush the risen King Cake with egg wash on all sides and bake for 20 minutes.
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Add flour and mix until smooth. Knead by hand until dough is smooth and pliable. Dough temperature out of the mixer at 80 degrees F. Allow dough to rest for approximately 1 1/2 hours. Roll out in an oblong piece. Paint with vegetable oil. Add heavy cinnamon sugar; fold to hold sugar in. Cut into three strips; plait (braid).
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Cream the butter, sugar, and salt. In a stand mixer with a paddle attachment or a hand mixer, beat the butter, sugar, and salt at medium-high speed until lightened in color and smooth, about three minutes. Scrape the bowl and the beater (s). Beat in the wet ingredients.
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Sprinkle flour on top of dough ball and cover with a kitchen towel. Allow to rest for 1 1/2 hours. In the meantime, prepare the colored sugar. Begin by taking one cup of sugar and yellow food coloring. In a metal bowl, whisk by hand until the sugar turns yellow. Pour yellow sugar into a separate bowl and set aside.
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Haydel's King Cake Recipe is a classic New Orleans king cake that is perfect for Mardi Gras. The cake is made with a rich brioche dough and filled with a cinnamon-sugar filling. It is then topped with a traditional icing and decorated with colorful sugar beads. Categories Blog.
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Pour glaze evenly over cake and let sit until glaze stops running but is still wet, about 5 minutes. Sprinkle with colored sugars, alternating colors in pinwheel pattern around cake. Let cake cool until just warm, about 30 minutes. 9. Transfer cake to serving platter. Hide king cake baby underneath cake, if using. Serve.
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King Cakes. Our traditional and filled king cakes are made of danish dough, hand braided with cinnamon and sugar, baked to perfection, topped with fondant icing and adorned lavishly with purple, green and gold sugar. Sugar-Only King Cakes are made with the same delicate process as our traditional king cakes, but without the icing.
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Haydel's is one of the traditional makers of king cakes in the New Orleans area - along with places like Randazzo's, Gambinos and Antoine's. Here's a quick v.
