Step-by-Step Guide to Make Perfect Mardi Gras King Cake. Southern Louisiana Style

Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Prepare Ultimate Mardi Gras King Cake. Southern Louisiana Style. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mardi Gras King Cake. Southern Louisiana Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mardi Gras King Cake. Southern Louisiana Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mardi Gras King Cake. Southern Louisiana Style is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mardi Gras King Cake. Southern Louisiana Style estimated approx 1 hour.

To get started with this particular recipe, we have to prepare a few components. You can cook Mardi Gras King Cake. Southern Louisiana Style using 19 ingredients and 12 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Mardi Gras King Cake. Southern Louisiana Style:

1. pastry
2. 1 cup milk
3. 1/2 cup sugar
4. 1/4 cup butter
5. 2 packages active dry yeast, or 1 tablespoon
6. 2/3 cup warm water (110 degrees F/45 degrees C)
7. 2 eggs
8. 1 1/2 tsp salt
9. 1/2 tsp nutmeg
10. 5 1/2 cup All-purpose flour
11. filling
12. 1 cup packed brown sugar
13. 1/2 tbsp ground cinnamon
14. 2/3 cup chopped pecans
15. 1/2 cup raisons...(optional)
16. 1/2 cup melted butter
17. frosting
18. 1 cup confectioners' sugar (powdered sugar)
19. 1 tbsp water (optional, add food coloring)

Steps to make to make Mardi Gras King Cake. Southern Louisiana Style

1. Scald the milk, remove from heat and stir in butter. Allow mixture to cool to room temperature.
2. In a large bowl, disolve yeast in warm water with 1 tablespoon of white sugar. Let stand until creamy, about 5-10 minutes
3. When yeast mixture is bubbling, add the milk mixture. Whisk in the eggs.
4. Stir in the remaining white sugar,salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time.When the dough has pulled together, turn it onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
5. Lightly oil a large bowl, place the dough in the bowland turn to coat with oil. Cover with a damp cloth and let rise in a warm place until double in size, about 1-2 hours
6. When risen, punch down and divide dough in half
7. Preheat oven to 350°F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
8. To make FILLING: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and raisons. Pour 1/2 cup butterover the cinnamon mixture and mix until crumbly.
9. Roll dough halves out into large rectangles(about 10x16 inches or so). sprinkle the filling evenly over the dough and rollup each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings.
10. Place each ring on a prepared cookie sheet. With scissors, make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
11. Bake in preheated oven for 30 minutes.
12. Frost while cakes are still warm with the confectioners' sugar (powdered sugar) blended with 1-2 tablespoons of water.

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